Orange Olive Oil Cake Recipe

Rating 5.0
| 0
This orange olive oil cake is "rustic Italian” and has great taste - the extra-virgin olive oil contributes a fruity nose, while a restrained amount of sugar makes way for the essence of the orange, with its complex sweetness and fragrant, bittersweet flavor. Blood oranges, with their vibrant red pulp, are preferred in this recipe but if they aren’t available, Cara Cara or regular oranges make a nice substitute.
Dessert
Italian
12
ingredients
9
steps
80
minutes
With an extensive background in preparing creative, plant-based entrées and desserts, Chef Teresa carries a true passion for inspiring others to indulge in healthy meals. For the past eight years, she has worked as a personal chef specializing in this niche, and she is also able to incorporate fish and poultry into her menus. Having worked with diabetics and celiac patients in the past, Chef Teresa is well-versed in specialty diets.

Ingredients

Servings:
8
2
medium blood oranges
¾ cup(s)
almond flour, divided
1/2 cup(s)
whole wheat flour
1/2 cup(s)
medium-grind cornmeal
2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
fine salt
2/3 cup(s)
brown sugar, plus more for topping
1/2 cup(s)
plain coconut yogurt
1/2 cup(s)
extra-virgin olive oil
4
paper-thin half-moon shaped blood orange slices
3
egg substitute (egg replacer for 3 eggs), see notes 1

Directions 9 steps | 80 Minutes

Step 1

Measure and prep all ingredients. Arrange a rack in the middle of the oven and heat to 350°F. Grease a 9x5-inch loaf pan with cooking spray or oil. Set aside.

Step 2

Prepare the blood oranges. Using a vegetable peeler, remove the zest from the orange. Cut the zest into thin strips and set it aside. 

Step 3

Juice the orange and reserve ¼ cup of the juice. Save the remaining juice for another use.

Step 4

Prepare the dry ingredients. Whisk the almond flour, whole wheat flour, cornmeal, baking powder, baking soda and salt together in a medium bowl. Set aside.

Step 5

Prepare the wet ingredients. In a large bowl, whisk together the brown sugar and the ¼ cup of the reserved blood orange juice together in a large bowl. 

Step 6

One at a time, whisk in the yogurt, egg replacer substitute and olive oil.

Step 7

Whisk the dry ingredients into the wet ingredients, giving the mixture twenty good turns with the whisk until just combined. Fold in the thin strips of blood orange zest.

Step 8

Transfer the batter to the prepared pan. Top with the blood orange slices and two tablespoons of brown sugar (optional). Bake for 50-60 minutes, or until the top is springy and golden-brown and a wooden skewer inserted in the center comes out with just a few crumbs attached. Let the cake cool in the pan on a wire rack for 20 minutes. Carefully unmold the cake, flip it back to be right-side-up, and return it to the rack to cool completely.

Step 9

Slice and serve. Enjoy!


Notes:

  1. Vegan Egg Replacer Options - There are a few on the market I suggest:
    1. Bob's Red Mill Egg Replacer
    2. Ener-G Egg Powder 
    3. Zero Egg Liquid Substitute 
  2. Storage: The cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Per Serving
View All
CALORIES
324
FAT
19.7 g
PROTEIN
5 g
CARBS
34.6 g

FOOD FOR THOUGHT?

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