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Orange Olive Oil Cake Recipe

Posted by Paloma Barreno on

Orange Olive Oil Cake

This orange olive oil cake is easy to make and really delicious. It is also dairy free and perfect for everyday use. Enjoy a tasty and healthy breakfast with it.

The key is to use a good extra virgin olive oil. Don't forget this!

Yield: 8 servings
10 minutes cooking + 40 minutos oven


- 1 cup of flour

- 1 teaspoon of salt

- 1/2 tablespoon of baking powder

- Zest of 1 orange

- 1/4 cup of freshly squeezed orange juice

- 4 eggs

- 3/4 cup of sugar

- 2/3 cup of Mas Portell EVOO & Orange Zest

- 1/2 cup of walnuts (or 1/4 cup of raisins; it's your choice!)

- 3 tablespoons of Alemany Honey with Walnuts


  1. Measure out the flour, salt, and baking powder into a medium-sized bowl and mix them.
  2. Zest your citrus fruit over the flour mixture and mix it in.
  3. Juice the lemons making sure you have at least 1/4 cup of juice.
  4. Smear a few olive oil drops on the inside of the Pyrex (or similar) bakeware. If you prefer to use a baking pan, smear it also with olive oil and line the bottom with parchment paper.
  5. Whisk the four eggs with the sugar for a couple minutes until frothy. I use a hand mixer.
  6. Add in the Mas Portell Orange Zest Olive Oil while whisking.
  7. Add in the citrus juice while whisking.
  8. Add in the flour mixture and mix until the batter is nice and smooth.
  9. Pour the batter into your bakeware and add the chunked walnuts. Once in the oven, the walnuts will plunge into the mixture.
  10. Bake at 350º F for 40 minutes or so until cooked all the way through (or until a toothpick inserted in the middle comes out clean).
  11. Let it cool for a few minutes, and then top it with a few walnuts with honey from Alemany.

The cake will be perfect for at least five days. I use whole wheat flour and this is why the cake is "darker". It must be nicer using white flour but I prefer this rustic style.

Enjoy it and let us know your comments!



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