Olive Oil Cake

Olive Oil Cake
Olive Oil Cake is so easy to make. The finished result is light, flavourful and with the slightest hint of orange (or lemon, if you wanted to make some substitutes).

It also works perfectly well without any frosting, so you don't have to worry about decorating it. Optionally, you can serve it with whipped mascarpone.

Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 10
Olive Oil Cake


  • 250 all-purpose flour
  • 350g white sugar
  • 1½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 315ml extra-virgin olive oil
  • 300ml whole milk
  • 3 large eggs
  • 1½ tbsp grated orange zest
  • 120ml fresh orange juice

How to make

  • Grease and line a 9 inch cake tin. Pre-heat your oven to 180°C (160°C fan assisted).
  • In a bowl, whisk the dry ingredients (flour, sugar, salt, baking powder & baking soda) together. Separately combine all of the wet ingredients and the orange zest.
  • Combine by pouring the wet into the dry and whisking until they have just combined (you don't want to over whisk this). You'll see the soda start to react with the acid in the juice.
  • Pour into the prepared pan, scraping the bowl clean and bake in the centre of your pre-heated oven for 60 minutes (1 hour). A tooth pick inserted into the centre should come out clean, the sides should have started to come away from the edge of the tin.
  • Remove from the oven and leave to cool on a rack in the tin for about 30 minutes. At this point, remove from the tin and leave to cool on the same rack for 2 hours before serving.

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