| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 25 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 servings |
Ingredients
- 1 1/3 cup plus 2 teaspoons all-purpose flour
- 1 1/3 cup plus 1/2 teaspoon sugar
- 3 large eggs
- 3/4 cup milk
- 1/2 cup extra-virgin olive oil, plus more for greasing
- 1/4 cup heavy cream
- 2 tablespoons orange zest (from 3 to 4 oranges)
- 1 teaspoon instant yeast
- 1/2 teaspoon sea salt
- 1 orange
- 3 cups fresh squeezed orange juice
- 1/2 cup sugar
- 1/3 cup pine nuts
- 16 orange segments (from about 2 oranges)
- Creme fraiche
Instructions
- For the cake: Preheat the oven to 400 degrees F. In a small bowl, combine the 2 teaspoons flour and 1/2 teaspoon sugar. Brush an 8-inch round cake pan with olive oil and then dust with the flour-sugar mix.
- With a stand mixer fitted with the whisk attachment, beat the eggs on high speed with the 1 1/3 cup sugar until they turn opaque, 3 to 4 minutes. Switch to the paddle attachment and add the milk, the 1/2 cup olive oil, the cream and orange zest. Mix the 1 1/3 cup flour, the yeast and salt together and incorporate into the batter, scraping down the sides as needed. Combine well, 2 to 3 minutes. Allow the batter to rest in a warm place 10 to 15 minutes.
- Pour the batter into the prepared cake pan and bake until toothpick inserted comes out clean, 30 to 35 minutes. Remove from oven allow to cool in the pan 10 minutes. Run a small knife around the edge of the pan, turn the pan over, tapping if necessary to release the cake, and place on a rack and allow to cool completely. Once cool, invert and place on a rimmed cake plate.
- For the syrup: Remove the zest from the orange using a peeler, avoiding the pith, and place in a medium saucepan with the orange juice and sugar. Cook over medium heat until a thick syrup forms, 45 minutes to 1 hour.
- Strain and discard the zest strips. Pour 1/2 the syrup over the cooled cake, and then pierce the surface with a fork to allow the syrup to soak into the cake. Return the remaining syrup to the stove and continue to reduce until very thick and syrupy, an additional 15 to 20 minutes.
- For the toppings: In a small skillet, lightly toast the pine nuts over medium heat until just starting to color, 3 to 4 minutes. Roughly chop the pine nuts.
- Arrange the segmented oranges around the outside edge of the cake and place a small fan of them in the center. Garnish with the pine nuts and drizzle with the reduced syrup. Cut into slices and serve with creme fraiche.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 368 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 41 g |
| Protein | 5 g |
| Cholesterol | 55 mg |
| Sodium | 106 mg |
Reviews
I tried this recipe first. Not good at all. Tossed it.You all need to try Jamie Deens Olive Oil Cake. It was delicious. Follow the directions exactl other than baking time. I had to bake my cake 45 min. instead of the 30 min. I only wish that nutritional information was included with these recipes. I am watching calories so I seriously watch ingredients and substitute where I can to keep the calories down.
I’m a very experienced baker and I followed the ingredients/directions precisely…and this cake is a disaster. It’s more of a very dense goo, kind of like marzipan-consistency. I bake with yeast all the time, so I’m sure that was good. Huge disappointment. I never throw food away, but this time is going to be the exception. I see that (some other people seem to have had it turn out edible, so best-case this is an unreliable recipe.
Unfortunately I was not impressed by this cake. It looked really pretty but the taste was nothing like I was expecting. I ended up throwing it away when no one wanted seconds. Maybe I’ll try it again sometime when I have nothing to do.
omg this is the best cake i have ever tasted
This cake tastes incredible and looks quite impressive when you take the time to place the orange segments. The recipe is easy but takes a bit of time, which is well worth the end result. Don’t skip the creme fraiche. It balances out the sweetness of the syrup on the top.
Made this yesterday and it was absolutely incredible! I had trouble getting the topping to be syrupy, but I poured it on nonetheless and it was still delicious. I love the pine nuts on top and especially like the consistency.
the orange olive oil cake is a Portuguese recipe….its been ripped off…the least you can do is give credit to the ”Portuguese” i’ve made this cake lots of times and yes it is very good
Well, only two stars, but it was my fault. I only had active yeast and I mixed it with the milk to activate. I think that was the problem. I let it rest for 20 min. and baked to arrive at a lead cake. Use the instant yeast!! The flavor of the cake was delicious, but the consistancy wasn’t (my fault). The syrup was fantastic. I ended up using it on another olive oil cake using baking powder instead of yeast (Torta di Mandoria from Babbo’s resturant). I will try again. Guy’s recipes are the best!!!!
Made this right after if aired and my family could not get over how tastey it was. I used rapid rising yeast and had no problems. Very good and I cannot wait to make it again.
Amazing, I followed the directions and was so pleased with the results. I took it to a party and have recived nothing but ooohs and ahhs… delish.