skillet cakes

Orange olive oil cake is a unique, sophisticated dessert! The cake is made with fresh orange zest and juice to bring out olive oil&#039;s natural citrus flavor. Both butter and olive oil in the cake combine to create an incredibly moist and buttery cake.

Orange Olive Oil Cake Recipe

olive oil

sugar

orange

(9 ounces or 255 grams) all-purpose flour

baking powder

baking soda

kosher salt

(7-ounce) tub Land O Lakes® Butter

eggs,

(2 ounces or 57 grams) orange-flavored liqueur

(2 ounces or 57 grams) freshly squeezed orange juice

confectioners' sugar

orange slices

Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Use a pastry brush to brush the bottom and sides of a 10-inch cast-iron skillet with 1 teaspoon olive oil.

Make the cake batter. In a medium bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar—this will infuse the sugar with oils from the zest. Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula until combined.

In a large bowl, whisk together the milk, Land O Lakes® Butter with Olive Oil &amp; Sea Salt, olive oil, eggs, orange-flavored liqueur, and orange juice. Gradually whisk in the dry ingredients until just combined.

Pour the batter into the prepared pan and use an offset spatula to smooth the top.

Bake the cake. Bake for 55 to 60 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the cake comes out with a few crumbs attached. Cool the cake in its pan on a wire rack for 20 minutes before slicing and serving.

Serve and store. Serve warm, or at room temperature. Garnish with confectioners&#039; sugar and orange slices before serving. The orange olive oil cake can be stored at room temperature, tightly covered in plastic wrap, for up to 3 days. After that, refrigerate for up to 2 more days.

For the Orange Olive Oil Cake

Oh this sounds great! I've made a few olive oil cakes but haven't added orange. I'll have to try it next. Thanks!

Hi Michelle, I really enjoy your writing, and I support you through Patreon. I made the Orange Olive Oil cake last night, using a new, high-quality springform pan. What a leaky disaster! Luckily I placed a pizza pan underneath it. The batter is simply too liquidy to bake in such a pan, regardless of how tight the seal might be. Also, the LOL butter ingredient is a bit confusing. I purchased a 13 oz tub - the only one at the store - so when I was making the recipe, I wasn't sure if you meant a tub, or 7 oz.... I melted half, and it was, indeed, 7 fluid oz, so that was fine. While the cake is delicious, I agree that it's a bit greasy. I would reduce the fat content next time I make it.

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Orange Olive Oil Cake Recipe

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Orange Olive Oil Cake Recipe

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