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Portuguese Orange-Olive Oil Cake

The aroma of citrus always transports me back to my grandmother’s kitchen in Lisbon. She had a small orange grove in her backyard, and the scent of blossoms mingled with the salty air from the Tagus River. Every spring, she would bake this simple yet extraordinary cake, its crumb infused with the vibrant taste of sun-ripened oranges and the subtle, peppery notes of local olive oil. It wasn’t just a cake; it was a slice of Portuguese sunshine on a plate, a taste of home that I cherish to this day.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12-14
Yield: 1 Bundt Cake
Dietary Type: Dairy-Free

Ingredients

4 – 5 large navel oranges
3 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1 3⁄4 teaspoons kosher salt
5 large eggs
3 cups granulated sugar
1 1⁄2 cups mild extra-virgin olive oil
Powdered sugar, for sprinkling

Equipment Needed

12-cup Bundt pan or tube pan
Nonstick baking spray with flour
Zester
Citrus juicer
Large mixing bowl
Stand mixer or handheld mixer
Whisk
Cake tester or toothpick
Wire rack
Covered cake stand

Instructions

Begin by preparing your baking pan. It’s crucial for easy release. Generously spray a 12-cup Bundt pan or tube pan with nonstick baking spray that contains flour. Ensure every nook and cranny is coated. Then, set the pan aside.
Position a rack in the middle of your oven, removing any racks above it. Preheat the oven to 350°F (175°C). An accurate oven temperature is essential for even baking.
Now, focus on the oranges. Finely grate the zest of 3 of the oranges. Be careful to only zest the colored part of the peel, avoiding the bitter white pith underneath.
Next, squeeze the juice from 4 of the oranges. You should aim for 1 1/2 cups of juice. If necessary, squeeze the 5th orange to reach the required amount. Set the orange zest and juice aside separately.
In a large bowl, whisk together the flour, baking powder, and kosher salt. Thoroughly combine these dry ingredients to ensure even distribution of the baking powder for a consistent rise. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer in a large bowl), beat the eggs on medium-high speed until well combined, which should take about 1 minute.
Slowly pour in the granulated sugar and continue beating until the mixture is thick and pale yellow, approximately 3 minutes. This step is crucial for incorporating air and creating a light and airy cake.
Reduce the mixer speed to low. Alternately add the flour mixture and olive oil, starting and ending with the flour. Begin by adding about one-third of the flour mixture, then half of the olive oil, another third of the flour, the remaining olive oil, and finally the last third of the flour. Beat until just a few wisps of flour remain. Avoid overmixing at this stage, as it can develop the gluten in the flour and result in a tougher cake.
Pour in the orange juice and zest and whirl for a few seconds to bring the batter together. Ensure the juice and zest are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan. Gently tap the pan on the counter to release any trapped air bubbles.
Bake until a cake tester inserted into the center comes out with a few moist crumbs clinging to it, about 1 1/4 hours. Baking times may vary depending on your oven, so start checking for doneness around the 1-hour mark.
If the top of the cake is browning too quickly as it bakes, cover it lightly with foil. This will prevent the top from burning before the inside is fully cooked.
Transfer the cake to a wire rack and cool for 15 minutes. This allows the cake to slightly contract from the pan’s edges, making it easier to release.
Turn the cake out onto the rack and cool completely. Resist the urge to cut into it while it’s still warm, as it needs time to set.
Once completely cooled, place the cake in a covered cake stand and let it sit overnight. This is a crucial step, as the flavors meld and deepen over time, resulting in a more flavorful and moist cake.
Just before serving, dust generously with powdered sugar. The powdered sugar adds a touch of sweetness and visual appeal.

Expert Tips & Tricks

Use high-quality, mild extra-virgin olive oil. The flavor of the olive oil will be noticeable in the cake, so choose one that you enjoy. A robust or peppery olive oil can overpower the citrus flavors.
Don’t overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix only until the ingredients are just combined.
Let the cake cool completely before serving. This allows the flavors to meld and the cake to fully set.
For an extra burst of flavor, brush the cooled cake with a simple orange syrup made from equal parts orange juice and sugar, heated until the sugar is dissolved.
If your Bundt pan is prone to sticking, consider using Baker’s Joy spray, which contains flour and oil for extra insurance.
To ensure the cake releases cleanly, let it cool in the pan for only 15 minutes. Cooling it for too long can cause the cake to stick.
If the cake seems dry, poke holes in the bottom and drizzle with a little orange juice or a simple syrup after inverting it onto the cooling rack.
The key to a moist olive oil cake is not overbaking it. The cake should be golden brown and a cake tester inserted into the center should come out with a few moist crumbs attached.

Serving & Storage Suggestions

Serve this Portuguese Orange-Olive Oil Cake as a delightful dessert or a sophisticated addition to brunch. The cake is beautiful on its own, dusted with powdered sugar, but it can also be paired with a dollop of whipped cream or a scoop of vanilla ice cream.

Store any leftover cake in a covered cake stand at room temperature for up to 3 days. The cake actually improves in flavor and texture over the first couple of days. For longer storage, wrap the cake tightly in plastic wrap and then foil and store it in the refrigerator for up to a week. You can also freeze the cake for up to 2 months. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	617.8 kcal	N/A
Calories from Fat	264 g	43%
Total Fat	29.4 g	45%
Saturated Fat	4.4 g	22%
Cholesterol	77.5 mg	25%
Sodium	331.6 mg	13%
Total Carbohydrate	84 g	27%
Dietary Fiber	2 g	8%
Sugars	54 g	216%
Protein	6.8 g	13%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for binding.
Lemon Olive Oil Cake: Replace the orange zest and juice with lemon zest and juice for a bright, lemony twist.
Almond Flour Cake: Use almond flour instead of all-purpose flour for a nutty flavor and moist texture. Reduce the amount of almond flour slightly, as it absorbs more liquid than all-purpose flour.
Spice it up: Add a teaspoon of ground cinnamon or cardamom to the flour mixture for a warm, aromatic flavor.
Orange Liqueur: Add a tablespoon or two of orange liqueur, such as Cointreau or Grand Marnier, to the batter for an extra layer of orange flavor.

FAQs (Frequently Asked Questions)

Q: Why does the recipe call for mild extra-virgin olive oil?
A: A mild olive oil won’t overpower the orange flavor. Stronger olive oils can have a peppery taste that doesn’t complement the citrus as well.

Q: Can I use regular olive oil instead of extra-virgin?
A: While you can, extra-virgin olive oil provides a richer flavor and is generally higher in quality. Using regular olive oil may result in a less flavorful cake.

Q: How do I prevent the cake from sticking to the Bundt pan?
A: Thoroughly grease and flour the pan, or use a baking spray that contains flour. Make sure to get into all the crevices.

Q: Can I make this cake ahead of time?
A: Yes, in fact, this cake is even better the day after it’s baked. The flavors meld and deepen over time.

Q: What if I don’t have a Bundt pan?
A: You can use a tube pan or bake the batter in two loaf pans. Adjust the baking time accordingly, checking for doneness with a cake tester.

Final Thoughts

This Portuguese Orange-Olive Oil Cake is more than just a recipe; it’s an invitation to savor the simple pleasures of life. The bright citrus notes, the subtle olive oil, and the moist, tender crumb create a cake that’s both comforting and sophisticated. So, gather your ingredients, preheat your oven, and embark on this culinary journey to Portugal. And when you take that first bite, I hope it transports you to a sun-drenched kitchen, filled with the warmth and love of family. Don’t hesitate to share your experience and any variations you might try – happy baking!

Portuguese Orange-Olive Oil Cake Recipe