Orange Olive Oil Cake
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
*Wet Ingredients:*
- ¾ cup olive oil (about 160g)
- ½ cup milk (around 120g)
- ½ cup sour cream (roughly 120g)
- 3 large eggs
- Zest of 1 large orange
- ½ cup freshly squeezed orange juice (about 120g)
- 1 tsp vanilla extract
*Dry Ingredients:*
- 1 ¼ cups granulated sugar (about 275g + extra for sprinkling on top)
- 1 â…” cups all-purpose flour (approximately 220g)
- ¼ cup cornstarch (about 33g)
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- Powdered sugar for garnish
Instructions
- Preheat the oven to 350°F (conventional) and line a 9″ springform pan (or a 9×3″ round pan) with parchment paper.
- In a large bowl, combine all the wet ingredients along with the orange zest. Whisk until well mixed.
- Add the sugar and whisk for an additional minute.
- Sift in all the remaining dry ingredients, then use a rubber spatula to gently fold until everything is combined, avoiding overmixing.
- Pour the batter into the prepared pan, and optionally sprinkle more sugar on top.
- Bake for approximately 50-55 minutes until a toothpick inserted in the middle comes out with moist crumbs attached.
- Allow the cake to cool for 20 minutes, then carefully remove it from the pan.
- Dust with powdered sugar and serve! Enjoy your delicious Orange Olive Oil Cake!
