Orange Scented Olive Oil Cake

I have the pleasure of sharing with you today a recipe for a luxurious olive oil cake made with a beautiful aromatic olive oil from O&Co.  This fruity oil is made of whole clementines & green lemons crushed together with the olives to release their natural essential oils that blend harmoniously with the subtle flavors of the olive oil. The result is a perfect fusion of olive, clementine and lemon, which is representative of the flavors of Mediterranean summers.

For more than ten years since its creation, O&CO. has forged a new image of the olive tree, rooted in tradition but firmly anchored in the modern world. 

O&CO. is a destination for your own cooking experience! 

Orange Scented Olive Oil Cake
Recipe Adapted By Nick Malgieri
Makes 2 - 9 inch round cakes

Cake Ingredients
3 large navel oranges
3 large eggs
2 1/4 cups sugar
1 1/2 cups Clementine and Green Lemon Olive Oil or light Olive Oil
1 1/2 cups whole milk
2 tsp. Dark Rum
2 1/2 cups all purpose flour (spoon flour into dry-measure cup and level off)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Candied Orange and Syrup
1 cup sugar
3/4 cup orange blossom honey
3 tablespoons green cardamom pods, crushed
1 orange, thinly sliced

Cake Directions
Set a rack in the middle level of the oven and preheat to 350 degrees. Oil two 9-inch round pans, 2 inches deep, and line the bottoms with disks of parchment paper cut to fit.

Grate the zests from the oranges into the bowl of a stand mixer. Then use a knife to completely cut away the remaining skin from the oranges. Cut the oranges into 3/8-inch thick slices and refrigerate them covered for serving with the cake.

Add the eggs to the bowl containing the orange zest and whisk well to mix. Whisk in 1 cup of the sugar. Place the bowl on the mixer and whip with the whisk attachment until light, about 2 minutes.

By hand, whisk in the oil, followed by the milk.

In another bowl, stir together the remaining 1 1/4 cups sugar with the flour, baking powder, baking soda, and salt. Whisk into the egg mixture in three separate additions, whisking smooth after each addition. *Now add 2 tsp. Rum

Divide the batter equally between the prepared pans.

Bake the cakes until they are well risen, deep golden, and firm in the center when pressed with a fingertip, about 50 to 55 minutes.

Cool the cakes on racks for 5 minutes, then un mold, turn right side up again, and cool completely.

Syrup Preparations

Line a baking sheet with parchment paper. Bring sugar, honey, cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices. Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 3 1/4cups, about 40 minutes. Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds. Strain syrup. 

DO AHEAD: Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.

TO STORE: Double wrap the cakes in plastic wrap, keep them at room temperature, and use them within 24 hours. Or freeze them for up to a month. Defrost and bring them to room temperature before serving.

O&CO. was founded in 1996, it's mission is to provide customers with the finest olive oils and Mediterranean food products in stores and online.  While olive oils serve as the foundation, O&CO. also offers an exclusive collection of vinegars, tapenades, spreads, crackers, and sweets as well as an organic skincare line that showcase the flavors and the spirit of the Mediterranean.  

Make sure to visit them and Like O&CO on Facebook here :

This sponsorship is brought to you by O&CO. who we have partnered with for this promotion.


Shulie Foodwanderings said...

I never never used olive oil in dessert or a cake, The idea always appealed to me. This orange scented looks perfect to go along with a cup of tea. Truly beautiful!

Kim - Liv Life said...

Oh, Laurie!!! I don't think I've been so excited about a recipe in a long time!! I've actually been searching cakes made with olive oil in the last few days. We brought home a lovely tangerine olive oil from Italy last summer, and I'm so eager to use it!
I think you have it!!

myfrenchkitchen said...

It looks delicious and perfect for winter...such beautiful photography too.

Silver Magpies said...

I love olive oil cakes...but haven't had an orange one in my repertoire. I do now :)

Can't wait to try it!