A Refreshing Orange Cake With Homemade Orange Curd
This delicious orange cake is made with fresh orange juice, orange zest, and olive oil!
Servings: 10
Calories: 304kcal
Ingredients
- 3 large eggs room temperature
- ¾ cup sugar
- ⅔ cup olive oil
- ½ cup orange juice freshly squeezed
- Zest from one orange
- 1 ½ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup orange curd optional - recipe provided separately below
Instructions
- Preheat oven to 350 F
In a large mixing bowl, whisk eggs and sugar until combined. Add oil. Whisk to combine. Add orange juice and zest, whisk to combine.
Sift together flour, baking powder, and salt. Stir into the wet ingredients until just combined, do not over-mix.
Divide the batter evenly into two 8” round cake pans (or 1 9" round cake pan) lined with parchment paper. Bake for 15-17 minutes, or until the cakes spring back like a sponge and just begin to turn golden.
Cool completely. Place one cake on a cake plate, spread ½ of the orange curd evenly over the top. Place the second cake directly on top, spread the remaining curd evenly over the top. Garnish with orange slices if desired.
Notes
You may opt to bake this cake in a bundt pan, square cake pan, or one 9" round cake pan. If you decide to do this, you may need to increase the baking time slightly. I found 15 minutes to be perfect for me (but my oven tends to cook things quickly). In this instance, you would not have a layered cake, rather simply frost the top of the single cake and enjoy.
This recipe shows orange curd as the frosting, but you may opt for any type of frosting. A quicker option than orange curd is an orange glaze. Combine 1 cup powdered sugar with 2-3 tablespoons fresh orange juice and stir until a glue-like consistency forms (you may need to add slightly more or less of either ingredient to get the right consistency). A single layer cake is best for this option.
I love the ruchness of extra virgin olive oil; however, canola oil can certainly be used instead.