Orange-scented olive oil cake

by: Favuzzi

  • Preparation 120 min
  • Cooking 45 min
  • Portions 4 pers.

Ingredients needed

Serves 10 to 12

  • 2 oranges
  • 500 ml (2 cups) sugar
  • Unsalted butter, to grease the pan
  • 625 ml (2 1/2 cups) Favuzzi ''00'' flour
  • 30 ml (2 tsp) baking powder
  • 5 ml (1 tsp) baking soda
  • 5 ml (1 tsp) vanilla extract
  • 4 eggs
  • 90 g (6 tbsp) Favuzzi crushed orange extra-virgin olive oil
  • 60 ml (1/4 cup) freshly squeezed orange juice
  • 60 ml (1/4 cup) icing sugar
  • 7.5 ml (1/2 tbsp) Favuzzi Lemon & Salt for garnish

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Steps of preparation

  1. Cut a slice about ½-inch thick from the top and the bottom of the oranges, then cut oranges into quarters lengthwise.
  2. In a 4-litre pot, bring 6 cups of water to the boil.
  3. Add oranges, bring back to the boil and drain.
  4. Repeat two more times, changing water each time.
  5. In a 4-litre pot over medium-high heat, cook oranges with 1 cup sugar and 4 cups water, stirring frequently, until sugar has dissolved and orange skins are easily pierced with a fork (about 30 minutes).
  6. Take pot off the heat and leave to cool at room temperature.
  7. Preheat oven to 180°C (350°F).
  8. Butter a 25-cm (10-inch) round baking pan and dust with flour.
  9. Line with a sheet of parchment paper cut to size and set aside.
  10. In a medium-sized bowl, mix flour, baking powder and sodium bicarbonate, and set aside.
  11. Take orange quarters out of the syrup and remove seeds.
  12. Put in a food processor and pulse until a coarse puree forms.
  13. Add the rest of the sugar, the flour blend, the vanilla and the eggs and mix for about 2 minutes. Add orange extra virgin olive oil and blend.
  14. Pour batter into pan and cook until a toothpick inserted in the center comes out clean (40 to 45 minutes).
  15. Let cake cool for 30 minutes before taking out of the pan.
  16. In a small bowl, whisk orange juice and icing sugar to make a light glaze.
  17. Unmold cake and place on a plate or platter.
  18. With a pastry brush, brush glaze on the top and sides of the cake, then leave to cool completely. Sprinkle with salt.

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