This Portuguese orange olive oil cake is a rich, fragrant dessert with deep citrus flavor and a tender, moist crumb. Made with fresh oranges and fruity olive oil, it’s a simple yet elegant cake that improves with time, making it perfect for both everyday enjoyment and special occasions.
Why You’ll Love This Recipe
This cake delivers bold orange flavor without being overly sweet. The olive oil gives it a luxurious texture and keeps it moist for days. It’s easy to prepare, requires no frosting, and tastes even better the day after baking. The aroma alone while it bakes is enough to make it unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Nonstick baking spray with flour
4 to 5 large navel oranges
3 cups granulated sugar
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs, at room temperature
1 1/2 cups mild, fruity extra-virgin olive oil
Confectioners’ sugar, for dusting
Directions
Preheat the oven to 350°F (180°C). Position a rack in the center of the oven and remove any racks above it. Generously coat a 12-cup Bundt or tube pan with nonstick baking spray and set aside.
Finely grate the zest from 3 oranges into a medium bowl. Add the granulated sugar and rub the zest into the sugar with your fingertips until fragrant and lightly tinted. Set aside.
Juice 4 oranges to yield 1 1/2 cups fresh orange juice. If needed, juice the fifth orange to reach the correct amount.
In a large bowl, whisk together the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the eggs on medium-high speed for about 1 minute until well blended. Slowly add the orange-infused sugar and continue beating for about 3 minutes, until the mixture is thick and pale.
Reduce the mixer speed to low. Add the flour mixture and olive oil alternately, beginning and ending with the flour. Mix just until a few streaks of flour remain. With the mixer on the lowest speed, slowly drizzle in the orange juice until the batter is smooth and fully combined.
Pour the batter evenly into the prepared pan. Bake for about 1 hour and 15 minutes, or until a cake tester inserted into the center comes out with only a few moist crumbs. If the top browns too quickly, loosely cover with foil.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully turn it out onto a wire rack and allow it to cool completely. For best flavor and texture, cover and let the cake rest overnight before serving.
Just before serving, dust lightly with confectioners’ sugar.
Servings and timing
Servings: 12 slices
Prep time: 25 minutes
Bake time: 1 hour 15 minutes
Cooling time: 1 hour
Resting time: Overnight (recommended)
Total time: Approximately 3 hours plus resting
Variations
You can use blood oranges for a deeper color and slightly more complex flavor. A mix of navel and blood oranges also works beautifully. For a subtle twist, add 1 teaspoon of orange blossom water to the batter. A light chocolate drizzle can be added before serving for contrast, but the cake stands perfectly well on its own.
Storage/Reheating
Store the cake tightly covered at room temperature for up to 4 days. The flavor continues to improve over time. For longer storage, wrap individual slices well and freeze for up to 2 months. Thaw at room temperature before serving. Reheating is not necessary, as this cake is best enjoyed at room temperature.
FAQs
Can I use bottled orange juice instead of fresh?
Freshly squeezed orange juice is strongly recommended for the best flavor and aroma.
What type of olive oil works best?
Choose a mild, fruity extra-virgin olive oil. Avoid peppery or bitter oils.
Why does the cake need to rest overnight?
Resting allows the orange and olive oil flavors to fully develop and meld, improving taste and texture.
Can I bake this in a loaf pan?
Yes, but divide the batter into two large loaf pans and adjust the baking time accordingly.
Is this cake very sweet?
No, it is balanced and gently sweet, with citrus being the dominant flavor.
Can I reduce the sugar?
Reducing the sugar is not recommended, as it affects both texture and moisture.
How do I prevent the cake from sticking?
Use a light-colored pan and coat it thoroughly with baking spray, reaching all crevices.
Can I make this cake ahead of time?
Yes, it’s ideal for making one or even two days in advance.
Does this cake need frosting?
No frosting is needed. A simple dusting of confectioners’ sugar is enough.
Can I add nuts to the batter?
Yes, finely chopped almonds can be folded in, but keep additions minimal to preserve the cake’s texture.
Conclusion
Portuguese orange olive oil cake is a timeless dessert that celebrates simple ingredients and bold flavor. Moist, aromatic, and deeply satisfying, it’s a cake that rewards patience and impresses with every slice. Whether for family gatherings or special occasions, this recipe is one you’ll return to again and again.
This Portuguese orange olive oil cake is a moist, fragrant dessert made with fresh orange juice, zest, and extra-virgin olive oil. It’s tender, rich, and improves with time, making it a perfect make-ahead treat for any occasion.
Ingredients
Nonstick baking spray with flour
4 to 5 large navel oranges
3 cups granulated sugar
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs, at room temperature
1 1/2 cups mild, fruity extra-virgin olive oil
Confectioners’ sugar, for dusting
Instructions
Preheat oven to 350°F (180°C) and position rack in center. Grease a 12-cup Bundt or tube pan with baking spray.
Zest 3 oranges into a bowl. Add granulated sugar and rub zest into sugar until fragrant.
Juice 4–5 oranges to yield 1 1/2 cups fresh orange juice.
In a large bowl, whisk together flour, baking powder, and salt.
In a stand mixer or using a hand mixer, beat eggs on medium-high for 1 minute. Slowly add orange-zest sugar and beat for 3 minutes until pale and thick.
Reduce mixer to low. Add flour mixture and olive oil alternately, starting and ending with flour. Mix until just combined.
On lowest speed, drizzle in orange juice and mix until batter is smooth.
Pour batter into prepared pan and bake for 1 hour 15 minutes, or until a tester comes out with moist crumbs. Cover loosely with foil if browning too quickly.
Cool cake in pan for 15 minutes, then invert onto a wire rack. Let cool completely.
For best flavor, cover and let rest overnight. Dust with confectioners’ sugar before serving.
Notes
Use blood oranges for a deeper flavor and color variation.
Add 1 tsp orange blossom water for a floral twist.
Optional: Drizzle with melted chocolate for added richness.
Store tightly covered at room temp for up to 4 days.
