orange olive oil cake

This cake is a cinch to make!  This isn’t your typical cake batter as a blender whips the ingredients together.  Years ago I made my first olive oil cake and loved the flavours and texture. When I saw this recipe from Food Dolls, I knew I had to try it.  I was intrigued as the traditional stand mixer is substituted for a blender and a whole orange was used.  This sounded too good not to make.  The olive oil moistens the cake and the orange gives a citrusy lift.  I think I’ll be making this again very soon! 🙂

you will need

1 whole orange washed, roughly chopped, and seeds removed (I used mandarin)
4 eggs
3/4 cup olive oil
1 1/4 cup white sugar
1/4 cup yogurt
2 teaspoons vanilla extract
2 cups flour
3 teaspoons baking powder
1/2 teaspoon sea salt

orange glaze

1 cup icing sugar
3 to 4 tablespoons orange juice

method

Preheat oven to 350f. Grab a blender and add chopped orange, eggs, olive oil, yoghurt, and vanilla. Blend until just combined. Add flour, baking powder and sea salt to the blender. Blend again until combined. Pour into a parchment-lined 9″x 5″ loaf pan. Bake in the oven for 55 minutes or until a wooden skewer inserted in the middle of the cake comes out clean. Remove from oven and let rest for 10 minutes before removing the cake from the loaf pan. Transfer to a wire rack and cool completely before topping with the orange glaze.

To make the orange glaze, combine icing sugar and juice. Drizzle over the cake.

the culinary chase’s note:

After adding the wet ingredients I realized my blender was too small to add the flour. Not to worry, I poured the orange batter into a large bowl and added the flour, baking powder and salt. Using a whisk gently mix the batter. If wrapped in plastic, this cake will last 3 to 4 days (presuming it lasts that long!).  Enjoy!