California is known for its Olive Oil and this simple cake recipe really shows it off
Recently, I traveled up to Sonoma Valley with my friend Linda Burns for a women’s creative workshop. While I was there, we stayed at the charming Olea Hotel and were served this Orange Olive Oil Cake for breakfast. It was so delicious and moist that I asked the chef for the recipe.
The minute I got home I made some for Alex and my friends. It will become a family favorite and I think it is perfect for Easter, Passover and any springtime events.
I hope you enjoy this as much as I do!
QUICK TIP:
Short on eggs? Use 1/4 cup of applesauce to replace one whole egg in this recipe.
Orange Olive Oil Cake
Jean Trebek’s Reliable Recipes|insidewink.com
Orange Olive Oil Cake Recipe
INGREDIENTS:
1 cup orange juice (preferably fresh)
1/4 teaspoon salt
3 eggs, room temperature
1 1/4 whole milk
2 cups sugar
1/4 cup Orange liqueur
1 1/2 cups of Temecula Olive Oil Company Extra Virgin Olive Oil
1 1/2 tablespoons orange zest
2 cups all purpose flour
1/2 teaspoon baking soda
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.
Butter and flour 2 loaf pans.
Boil the orange juice down to reduce it to 1/4 cup.
Add salt, stir and let cool.
Lightly beat eggs with a paddle attachment on high for about 1 minute until well combined…a bit frothy.
Add milk, sugar, orange liqueur…(I like to use Grand Mariner) and Temecula Olive Oil Company Extra Virgin Olive Oil from Temecula Olive Oil Company, reduced orange juice and orange zest. Mix for 1 minute until well blended.
Mix in all the dry ingredients until well blended and smooth.
Divide the thin batter between the two pans and bake in oven for 45 minutes, or until a tester comes out clean.
Garnish – berries, powdered sugar, sliced peaches or a sprig of rosemary or lavendar.
By JEAN TREBEK
Jean is a Professional Religious Science Practitioner, Reiki Master and Sound Healer. She grew up on Long Island, NY, and now lives in Los Angeles with her wonderful husband of 29 years, Alex, and has 2 amazing adult children, Matthew and Emily. Jean enjoys taking long walks, watching movies, and traveling. She is very grateful for her family, Willy the dog, friends and good coffee.
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WOW. Jeannie Thanks for Posting this unique recipe of my favorite flavor. I love oranges. Recently on QVC back in NOV and Dec they were selling Honeybells a hybrid fruit that is available only two months a year. It looks like an orange but it is not.It is half grapefruit and half tangerine.
Jean my question is
the orange liquer can it be substituted with equal amount of orange juice because I cannot have alcohol due to migraines?
Other than that this cake should be called the Disappearing Orange Olive Oil Cake. I am sure Alex can be responsible some way for that name.
Hi Gus,
Thanks for your question, and for checking out insidewink.
Here’s what I found off the internet for substituting orange liqueur in a recipe…
“Grand Marnier – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract”.
Hope that helps…Be well 😉
I just made the Lemon Cheesecake and this Orange Olive Oil Cake. Both are excellent! Thanks for sharing!
Thanks for your kind comment, Peggy.
Hope you are well…please visit the website again!
My best,
Jean