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Apr 6, 2011 01:55 PM

Favorite Olive Oil Cake

Have been asked to bring a dessert to a paella party on Saturday. Have a lot of oranges on my tree and thought an olive oil cake with some orange flavor might be nice. I've used the recipe in Marcella's Hazan's Classic Italian Kitcen and liked that one a lot but might like to try something new.

Anyone have a favorite recipe they care to share?

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  1. I love this blood orange olive oil cake. Have made it with regular oranges and with grapefruit also when no blood oranges available. the olive oil and citrus are a great pairing.

    1 Reply
    1. re: magiesmom

      Thanks for this link, magiesmom. Made it yesterday, substituting a combination of tangerine and regular oranges. Tastes great - we'll see what the family thinks later today.

      (The search feature on this site may be the source of some complaining, but it certainly can produce fine results.)

    2. I love this one, an orange-almond olive oil cake, though I substitute some lemon juice for part of the orange juice called for, use more zest than they call for, and cut the sugar a bit:

      3 Replies
      1. re: visciole

        That looks great, down the the brown butter glaze. I can't wait to give it a try. I think it'll replace my favorite olive oil cake--orange polenta cake:

        1. re: visciole

          I did end up making this for our dinner last weekend. It was a big hit! The flavors in the cake were very nice and the texture of the cake was fantastic. Personally, I didn't think the brown butter glaze added much and might have detracted a bit because I found it a rich flavor against those in the cake but everyone else loved the glaze. I might try just a light citrus syrup next time to see how that compares.

          Am going to try the other cakes suggested here soon. Fortunately my friends and family love olive oil cake as much as I do so I have lots of willing volunteers to help taste all these!

          Thanks again for the recipes

          1. re: ziggylu

            Yay, I'm glad you liked it! I make this all the time now, and I usually omit the glaze since I'm too lazy for glazy... ;)

        2. Oh gosh, these all look delicious! I"m going to have to try them all. I think I might start with the almond one as that seems appropriate for a spanish dinner but these other two sound so good as well that I see lots of olive oil cake in the not so distant future!

          Thanks for the recommendations!

          1. The Olive Oil Cake recipe in Rustic Fruit Desserts is delicious - Any combo of citrus works in it. I've made it with grapefruit, lime and orange, orange and lemon, and straight lemon with lemon icing. It's never gone wrong.

            1. I did a lemon-rosemary olive oil cake last summer, I'd imagine oranges would work as well, to echo visciole, don't be afraid to bulk up on the zest. I didn't even use a proper zester, just a coarse cheese grater. I think I found the recipe here on CH

              2 Replies
              1. re: hill food

                Yeah, ever since I got my Microplane* zester I've become a zesting maniac! Almost everything could use zest, and recipes that actually call for zest can use MORE zest!

                *I'm sure a cheese grater also works just fine, but the Microplane can really zest a lemon in a snap. And I'm not even a gadgets person.

                (And isn't ZEST just a really fun word?)

                1. re: visciole

                  fun word, acerbic soap. but yeah I can toss that (the grated rind, not the soap) into just about anything and be happy. I may have a new best friend in zest. (heh)