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You are here: Home / Recipes / Baking / Cake / Easy Olive Oil Cake with Orange

Easy Olive Oil Cake with Orange

Published on October 1, 2014 by Helen Best-Shaw 26 Comments
Last Updated on May 24, 2021

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Slice removed from an oil oil cake

 This Spanish-style orange and olive oil cake recipe is fragrant and delicious and so easy to make, and reminiscent of holidays in the sun.

A Mediterranean classic, it is not too sweet and the optional oregano gives it a sophisticated twist. My olive oil cake with almonds is also dairy free. 

A slice of orange olive oil cake on a sideplate. In the background is the rest of the cake on a cakestand, together with half an orange.

Everything You Need To Know

  • Olive Oil Cake
  • What is semolina? 
  • Orange & olive oil cake ingredients
  • Orange & olive oil cake recipe – step by step
  • Hints and tips 
  • Olive Oil, Orange & Oregano Cake
    • Ingredients
    • Instructions
    • Notes
    • Video

Olive Oil Cake

This moist, delicious olive oil and orange cake is the perfect Southern Mediterranean dessert. The flavours are grown up and elegant, and just singing of sun-drenched summer days. I have used just a touch of oregano for interest but you can leave this out if you prefer. 

Olive oil is delicious used in cakes and bakes instead of butter, and it is a common substitution in hotter countries.   

The combination of semolina and almond flour gives this classic Spanish olive oil cake more texture than a wheat flour cake, and a delicious nutty flavour. Without any dairy products to go off, it keeps well, even in hot weather.

Although it makes a big impression, this recipe is very easy to make. Because it’s all about the flavour, there is no fussing about with fancy decoration. 

A top down picture of olive oil cake with a slice cut. The slice is on a sideplate, next to the cake. One whole and two half oranges sit next to the plate.

What is semolina? 

Semolina is the coarse, purified middlings (intermediate milling stage) of durum wheat. It is mainly used in making couscous, pasta, upma, and sweet puddings.

Semolina comes in various grades. For this olive oil cake, you want fine semolina. 

Orange & olive oil cake ingredients

An annotated top down picture of the ingredients for orange olive oil cake: olive oil, eggs, an orange, oregano, sugar, ground almonds, baking powder, and semolina.

  • Ground almonds – Also known as almond flour, and a great way to get flavour, texture and a little protein into a cake. Try to use a fresh or recently opened packet. The oil in the nuts can go rancid quite fast. 
  • Semolina – Choose fine ground semolina for the best texture.  
  • Baking powder – This needs to be fresh and active. It may last well past the expiry date if stored correctly, but if it has been open for a while, check before you start. Put a teaspoonful in a bowl and pour half a cup of hot water over it. If it bubbles up well, it’s fine.  
  • Olive oil – Choose a good, rich, extra virgin olive oil with plenty of flavour in this recipe, to shine through in the finished cake.  
  • Oregano – This gives a fragrant, complex, sophisticated character to the cake, but you can leave it out if you want the oranges to dominate.  
  • Caster sugar – I generally prefer golden but I used white this time. Either is fine. If you don’t have caster sugar to hand, you can make it. Just put your granulated sugar in a clean grinder and pulse briefly until you have the right consistency. 
  • Eggs – large free range eggs 
  • Orange – You are going to use the zest, so choose unwaxed oranges. If you can’t find them, you can scrub the wax off but unwaxed is better. Use a bitter Seville orange if you can find them in season.

Orange & olive oil cake recipe – step by step

First, measure out the ingredients. Grease a 9″/ 22cm springform tin with olive oil, and line the bottom with baking parchment. Heat the oven to 160°C (Fan)/180°C/350°F/Gas mark 4.

Pro Tip

We keep pieces of reusable, washable silicone paper cut to the size of each of our baking tins. Saves time and fuss!

Dry olive oil cake ingredients: ground almonds, semolina, baking powder, bicarbonate of soda, oregano, and salt in a bowl, mixed together.

Step 1 – Mix the ground almonds, semolina, baking powder, bicarbonate of soda, oregano, and salt.

Sugar, eggs and olive oil in a glass bowl; a collage of two pictures, before and after mixing. The mixture is beaten until light and fluffy.

Step 2 – Put the eggs, sugar and olive oil in a bowl. Use an electric whisk to mix until pale and frothy. 

An olive board with a grater and grated orange rind. Half an orange is also on the board, which is surrounded by more cake ingredients.

Step 3 – Zest and then juice the orange. If Seville oranges are in season, it’s worth using one, as the powerful orange flavour really shines through.

Tip It’s far easier to zest the orange before juicing it. Roll the orange on the countertop with the palm of your hand. This softens it and makes it easier to juice.

A collage of two pictures of olive oil cake batter, before and after mixing the wet and dry ingredients.

Step 4 – Add the olive oil mix, orange juice and zest to the dry ingredients. Fold together gently The mixture will froth slightly as the acidic orange juice reacts with the baking powder.

Orange and olive oil cake batter in a springform cake tin, ready to bake.

Step 5 – Pour the batter into the prepared cake tin. 

Put in the oven immediately and bake for about 25–35 minutes. Check after 25 minutes with a cocktail stick, which should come out clean if the cake is ready. If at that point your olive oil cake needs more time to cook, cover loosely with a piece of kitchen foil. This will avoid the top burning before the centre is properly cooked. 

A top down picture of baked olive oil cake, cooling on a rectangular rack.

Step 6 – When a cocktail stick or skewer comes out clean, the cake is ready. Remove it from oven and allow to stand on a cooling rack still in the tin. After about five minutes, run a knife round the edge and remove the cake from tin.

Let it cool to room temperature. Dust with icing sugar and a sprinkle of oregano, and serve with a dollop of crème fraiche.

Hints and tips 

  • Bake as soon as you have mixed the batter. The reaction between the baking powder and the orange juice helps it rise.  
  • Leave out oregano if you prefer. 
  • Swap half the orange zest and juice for lemon.
  • Add a teaspoon of fragrant orange flower water.

Once cool store in an airtight tin and eat within 4 days. 

A slice of olive oil cake on a side plate, topped with whipped cream. The rest of the cake is in the background, on a glass cakestand.

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Close up of a slice of orange olive oil cake. Half an orange and the rest of the cake is out of focus in the background.
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4.72 from 28 votes

Olive Oil, Orange & Oregano Cake

An easy to make cake flavoured with orange, and an optional pinch of oregano to evoke sun-drenched Mediterranean Spain.
Servings: 12 slices
Author: Helen Best-Shaw
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
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Ingredients

  • 150 ml extra virgin Olive Oil
  • 3 eggs – free range
  • 190 g caster sugar
  • 1 orange – zest and juice
  • 60 g ground almonds
  • 130 g fine semolina
  • ½ tsp baking powder
  • ½ tsp bicarbonate soda
  • Pinch dried oregano
  • Pinch salt

Instructions

  • Preheat the oven to 180°C / 350°F / Gas 4. Line and grease a 23 cm / 9 inch spring form tin.
  • Mix the almonds, semolina, baking powder, bicarb, oregano and salt.
  • Place the olive oil, eggs and sugar into a large bowl and whisk until the mixture is pale and fluffy.
  • Zest and juice the orange.
  • Stir the oil and egg mix into the dry mixture along with the orange zest and juice. Fold in to make a liquid batter.
  • Once mixed pour the batter into the prepared tin immediately and bake for 35–40 minutes until risen and golden.
  • Allow to cool for 5 minutes then run a knife round the edge of the cake to loosen before opening the tin.
  • Serve warm or cold with a sprinkling of icing sugar and oregano.

Notes

  • Bake the cake as soon as you have mixed the batter. The reaction between the baking powder and the acidic orange juice helps it rise.  
  • Leave out oregano if you prefer. 
  • Swap half the orange zest and juice for lemon.
  • Add a teaspoon of fragrant orange flower water.
  • Once cool store in an airtight tin and eat within 4 days. 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Olive Oil, Orange & Oregano Cake
Amount Per Serving
Calories 256 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 41mg14%
Sodium 62mg3%
Potassium 55mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
Vitamin A 64IU1%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods
Cuisine: Baked Goods, Baking, Cakes & Bakes, Spanish
Keyword: Orange & Oregano Cake

Video

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Update Notes – Recipe for olive oil cake first published October 2014, update version with new photos, step by step instructions and hints and tips published May 2021.   

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Filed Under: Baking, Cake, Quick & Easy, Recipes, Spanish, Vegetarian Recipes Ingredients: Eggs, Herbs, Nuts, Oil, Orange, Oregano, Semolina, Sugar

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    Recipe Rating




  1. India

    5 stars
    This looks so nice! I’ve never used oil in a cake but it looks moist AND fluffy, which is so hard to get!

    India

    Reply
    • Helen

      Thanks India,
      Do try baking with olive oil, it is delicious and of course suitable for those who cannot have dairy.

      Reply
  2. Nayna

    5 stars
    This cake looks really delicious Helen, perfect for anyone who doesn’t eat dairy

    Reply
    • Helen

      Thanks Nayna, I am wondering if that distressed board is being used too much now?

      Reply
  3. Sam

    5 stars
    I love this cake, have made it several times now.

    Reply
  4. Urvashi

    Yummmm perfect combo. Love the oregano

    Reply
    • Helen

      Just a hint to give a bit more flavour.

      Reply
  5. Sarah, Maison Cupcake

    4 stars
    That cake has an amazing texture, I’m most impressed!

    Reply
    • Helen

      I was very impressed as to how it came out Sarah. The batter was very very liquid.

      Reply
  6. Laura

    4 stars
    That cake looks simply gorgeous. I love olive oil cakes and the added oregano in this recipe.

    Reply
    • Helen

      Thanks Laura, I am rather pleased with it.

      Reply
  7. Kelly

    5 stars
    Your use of oregano is inspired!

    Reply
    • Helen

      Thank you Kellie. Just enough to give a hint of flavour.

      Reply
  8. Katie Bryson

    5 stars
    I love using vegetable oil in my baking, it makes for such a lovely texture and feels a little less indulgent than constantly reaching for the butter. Your bake looks light and lovely Helen.

    Reply
    • Helen

      Thank you Katie, I often use oil when making an egg free bake too. Lovely and moist.

      Reply
  9. Deena

    5 stars
    I’d never used oregano in a cake before making this, and it is so so good!

    Reply
    • Helen

      I was rather impressed with the combo Deena. One to try again.

      Reply
  10. Laura

    5 stars
    I love using olive oil in cakes. I think it give a beautiful texture and moisture. Love this version too.

    Reply
  11. Janet

    5 stars
    Oh, I’d never thought to use olive oil in a cake before – this was SO good! I’m now a convert!

    Reply
    • Helen

      Thanks Janet. I am a convert to baking with olive oil.

      Reply
  12. shabanasher

    4 stars
    I adore this cake – its now a family favourite.

    Reply
  13. Mookesh

    4 stars
    Really delicious, I’ve made it twice now. Thanks a lot.

    Reply
  14. Sarah B

    5 stars
    Love the pictures in this post Helen, and the cake is so so good.

    Reply
    • Helen

      Why thank you. We did rather enjoy it!

      Reply
  15. Janice

    5 stars
    You cake looks beautiful to have with a glass of Vin Santo or with fresh fruit for dessert.

    Reply
    • Helen

      it would be lovely with a glass of Vin Santo, or maybe a bowl of berries.

      Reply

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