Do you remember my mini chocolate peppermint patty cupcakes that had the olive oil in them? They were so moist and perfect I had to try it again with this orange olive oil cake. This time I had an amazing olive oil I got from my Try the World Spain box. Just tasting it, I knew immediately that it would pair with orange well.
With olive oil cakes, it’s important to not add too much olive oil. Yes, it will make them incredibly moist, but olive oil itself has its own flavor that sometimes doesn’t go well with other flavors. My first cake test for this recipe definitely had way too much of it. The flavor was overbearing and sort of.. well, unpleasant. I made some tweaks to my recipe and tried it again. I am one pleased lady with the results.
To finish off this cake I made an orange glaze and poured it over top of the cake to soak in. Because the top of the cake was domed when it came out of the oven, I leveled it and that became the bottom that soaked up all the left over glaze that ran off the cake. It was scrumptious.
- 1 cup butter, room temperature
- 2 T. olive oil
- 2 cups granulated sugar
- 6 eggs
- ½ cup fresh orange juice
- zest of 2 oranges
- 3 cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ cup fresh orange juice
- 1 tsp. orange zest
- ¾ cup powdered sugar
- Preheat oven to 325 degrees. Grease a Nordic Ware Heritage Bundt Pan(aff. link) or any other bundt pan. Be careful to not add an excess amount of grease in the grooves. Dust the pan with flour and tap out any extra into the garbage. Set aside.
- In a large mixing bowl, add in the butter, olive oil and granulated sugar. Mix with a hand mixer until light and fluffy.
- Add in the eggs one at a time and mix until thoroughly mixed. Scrape down the sides.
- Add in the orange juice and zest and mix until combined.
- Add in the flour, baking powder and salt. Mix until just combined.
- Pour the batter into the prepared bundt pan and spread evenly. Tap the pan on the counter to fill in any holes.
- Place in the oven and let bake for 1 hour and 20 - 30 minutes. Mine took 1 hour 23 minutes exactly.
- Let it cool for 25 - 30 minutes and then turn out onto a cake stand. If the cake is domed and needs leveled, let the cake cool completely and then level it.
- Using a skewer or toothpick, poke some holes into the cake to help soak up the glaze.
- In a small dish, add in the orange juice, zest and powdered sugar. Whisk to combine.
- Pour the glaze over the cooled cake. Pour slowly so it soaks in and doesn't just run off.
- Slice and serve!
So, I bought a subscription to Try the World. It’s $39 every two months and you get 7 to 8 items from a different country each time. If you click through here, you’ll get a free Paris box when you buy the Spain box. Pretty good deal! I haven’t tried it yet, but I saw that also have a new box with just snacks from around the world. That sounds pretty awesome too!
I was sent this box to use, so I saved my Spain box to give to one of you! Yay! That means I’m having a giveaway! Now, I know they have two versions of each country box, so I’m not sure if the box I’m giving away has the same exact things in it as mine. If you get that Turron almond thing, you must eat it asap. It tastes like heaven.
This giveaway is open to the U.S. only. You must be at least 18 years old or have your parents permission.
I was sent 1 Try the World box to try and create with. I was not compensated and bought the box that I’m giving away. This post contains affiliate links. Cookie Dough and Oven Mitt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.