Can I substitute the olive oil with butter?

No, I don't recommend substituting the olive oil with butter, as butter and oil have different fat content and different types of fat, leading to different outcomes.

I don't like the flavor of olive oil. Can I use a different type of oil?

Yes. If you don't like the flavor of olive oil but still want to enjoy a yummy orange cake, you can substitute it with vegetable oil, canola oil, or avocado oil.

What is a substitute for orange in this recipe?

You can substitute the orange for lemon or another citrus fruit (e.g., grapefruit) but don't skip it.

What is a substitute for eggs?

You can use flax seed eggs in this recipe. For every 1 egg, combine 1 tbsp of ground flax seeds with 3 tbsp of water. Stir ad refrigerate for 10 minutes, then use just like the eggs.

What is a substitute for sour cream?

You can substitute the sour cream with greek yogurt or plain full fat yogurt in this recipe.

Can this cake be made ahead?

Yes, you can make this cake ahead of time. Dust with powdered sugar right before serving, though, as it gets absorbed over time.

How to store this orange olive oil cake?

Store the cake in an airtight container at room temperature for 2 days, or in the fridge for up to 1 week. You can also freeze it for up to 2 months.

Orange Olive Oil Cake

Name: ORANGE OLIVE OIL CAKE RECIPE
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup olive oil (160g); 1/2 cup milk (120g); 1/2 cup sour cream (120g); 3 large eggs; Zest of 1 large orange; 1/2 cup freshly squeezed juice (120g); 1 tsp vanilla; 1 1/4 cup granulated sugar (275g) + more to sprinkle on top; 1 2/3 cups all purpose flour (220g); 1/4 cup cornstarch (33g); 1/2 tsp salt; 1 tsp baking powder; 1/2 tsp baking soda; Powdered sugar to garnish

ORANGE OLIVE OIL CAKE RECIPE

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 9 reviews

This delicious, tender, moist and citrusy cake comes together in just 1 bowl with less than 10 minutes of work!

Yield:10-12 servings

Prep Time:: 10 mins
Cook Time:: 50 mins
Total Time:: 1 hr

Ingredients

Wet ingredients:

3/4 cup olive oil (160g)
1/2 cup milk (120g)
1/2 cup sour cream (120g)
3 large eggs
Zest of 1 large orange
1/2 cup freshly squeezed juice (120g)
1 tsp vanilla

Dry ingredients:

1 1/4 cup granulated sugar (275g) + more to sprinkle on top
1 2/3 cups all purpose flour (220g)
1/4 cup cornstarch (33g)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Powdered sugar to garnish

Instructions

Pre-heat oven to 350F (conventional) and line a 9″ springform pan (or a 9×3″ round pan) with parchment paper
In a large bowl, add all the wet ingredients along with the orange zest. Whisk until combined
Add the sugar and whisk again for 1 minute
Sift in all the remaining dry ingredients, and use a rubber spatula to gently fold until the ingredients are combined and no lumps of flour remain. Do not overmix
Pour the batter into the prepared pan, and sprinkle over some more sugar on top (optional)
Bake for ~50-55 minutes until a toothpick inserted in the middle of the cake comes out with moist crumbs attached
Let the cake cool for 20 minutes, then remove from the pan
Dust with powdered sugar, and serve!