Orange scented Olive Oil Cake

I don’t own too many cookbooks, all thanks to the power of the internet. But one book i do own is Nick Malgieri’s ‘The Modern Baker’. It’s a great book for anyone who wants to start baking. All through my childhood, I’ve seen my mother bake cakes and cookies with a passion that i was scared to embrace baking myself. Why? Because of a fear i would get it all wrong. Like someone once said, ‘Baking has a science to it’ unlike cooking where you can add a little here and reduce a little there to save a dish.

This cake was an experiment to overcome that ‘fear of baking’ and it is just my first small baby step.

What’s beautiful about this cake is that instead of butter, it uses Olive Oil which gives it a density. The cake has a texture to it, along with the heady flavour of Orange zest which comes together beautifully.

Here’s the recepie:


3 large Naval Oranges

3 large eggs

2 1/2 cups sugar

1 1/2 cups pure Olive Oil

1 1/2 cups Milk

2 1/2 cups all purpose flour

1/2 tsp Baking powder

1/2 Baking soda

1/2 teaspoon salt

Also need: Two cake moulds, greased with oil/butter.


Set the rack in the middle of the oven and preheat to 350F (180C)

Zest the three oranges and place in a large mixing bowl. The remaining oranges can be used to garnish while serving the cake.

Add eggs to the orange zest and whisk.

Add 1 cup of sugar and whisk for a minute till the mixture lightens.

Continue whisking and add in oil, followed by the milk.

Mix the remaining 1 1/2 cup sugar with the remaining dry ingrediants – flor, baking powder, baking soda and salt.

Slowly add the dry ingrediants mix to the egg mix in three seperate additions, whisk smooth after each addition of the dry mixture.

Divide the batter into pre greased two cake moulds.

Bake the cake for about 50 – 55 minutes.

My fool proof check to see if cakes are well baked is called ‘the tooth pick test’. Insert a toothpick in the middle of the cake, if it comes clean with no cake sticking to the tooth pick, your cake is ready.

Allow the cake to cook for 5 minutes in a cooling rack.

Serve this cake with a few slices of oranges and vanilla ice cream.