Aromatic and delectable, discover a culinary masterpiece with our exploration of the spiced olive oil cake with orange glaze. Embark on a sensory journey as we unlock the secrets to creating this extraordinary delicacy. Learn the art of crafting a moist and tender crumb infused with the warmth of spices, perfectly balanced by the vibrant sweetness of an orange glaze. Prepare to tantalize your taste buds with a symphony of flavors that will elevate your baking experience.
Check out the recipes below so you can choose the best recipe for yourself!
SPICED ORANGE OLIVE OIL CAKE
With just a touch of sweetness, this olive oil cake has a hint of orange zest and five-spice powder. If you don't eat it all the first day, cut it into cubes and layer with whipped cream and oranges, or toast and slather with honey.
Provided by ChefJackie
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
- Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 30.2 g, Cholesterol 74.4 mg, Fat 17.1 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 144.6 mg, Sugar 15.2 g
SPICED OLIVE OIL CAKE WITH ORANGE GLAZE
This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
- Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
- Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
- Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
- Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.
ORANGE GLAZE CAKE
Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
OLIVE OIL ORANGE CAKE RECIPE BY TASTY
Simplicity doesn't always mean perfection, but it does in the case of this olive oil cake! Notes of sweet vanilla and bright orange combine to perfume this moist, golden cake with citrusy flavor.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 2h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the sugar and orange zest. Let sit for 30-60 minutes to allow the orange oils to perfume the sugar, which will enhance the flavor of the cake.
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Add the eggs to the orange-infused sugar. Using an electric hand mixer on medium speed, beat together until smooth and fluffy, 1-2 minutes. Add the Greek yogurt, orange juice, vanilla, and olive oil and beat on medium-low speed until combined.
- Add the dry ingredients to the wet ingredients in 2 batches and mix on low speed until just combined. The batter should be thick, but smooth, and fall off the beaters in thick ribbons.
- Lightly grease a 9-inch cake pan with olive oil. Line the bottom with a parchment paper round and lightly grease with more oil. Pour the batter into the prepared pan.
- Bake the cake for 40-45 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes before inverting the cake from the pan. Remove the parchment paper and flip right-side up.
- Dust the top of the cake with the powdered sugar, then slice and serve with whipped cream alongside, if desired.
- Enjoy!
Nutrition Facts : Calories 491 calories, Carbohydrate 44 grams, Fat 32 grams, Fiber 3 grams, Protein 7 grams, Sugar 26 grams
ORANGE OLIVE OIL CAKE
Add some citrussy zing to your baking with this orange olive oil cake, topped with a rosemary and cardamom drizzle. It's gluten-free and super delicious
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.
- Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.
- Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn't split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.
- Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.
- Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.
Nutrition Facts : Calories 537 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
ORANGE SPICE CAKE
This recipe was posted at another site. After LorenLou's review, I tweaked the recipe and wanted to make an update with a stronger orange flavor.
Provided by PaulaG
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degreees.
- Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
- Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
- Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
- Pour into prepared pan and bake for 16-20 minutes.
- Spoon marmalade over warm cake.
- Cool on a wire rack.
- Serve garnished with whipped topping and orange slices.
Nutrition Facts : Calories 299.7, Fat 8.9, SaturatedFat 1.3, Cholesterol 23.5, Sodium 235.5, Carbohydrate 52.9, Fiber 1.1, Sugar 29.8, Protein 3.3
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your cake. Use fresh oranges, good-quality olive oil, and spices.
- Be careful not to overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before glazing it: This will help the glaze set properly.
- Store the cake in an airtight container at room temperature for up to 3 days: The cake can also be frozen for up to 2 months.
Conclusion:
This spiced olive oil cake with orange glaze is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a hint of orange and spice. The glaze is the perfect finishing touch, adding a touch of sweetness and shine. This cake is sure to be a hit with everyone who tries it.
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