Citrus Olive Oil Cake

A cake with sliced oranges on top of it.

Citrus Olive Oil Cake

Servings 8 Servings


  • 1 tablespoon melted butter, for brushing on parchment pap[er
  • 2 tablespoons demerara or granulated or sugar
  • 2 oranges, peeled and sliced Into rounds
  • 2 cups all-purpose flour
  • ½ cup almond flour
  • cups granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup extra-virgin olive oil
  • 1 cup whole milk
  • 3 large eggs
  • 1 orange, zested
  • ½ cup fresh orange juice
  • powdered sugar, optional topping


  • Preheat oven to 350ºF. (on regular bake setting and nor convection bake). Butter a 9” round or spring-form pan and line with a circle shape parchment paper.
  • Mix the dry ingredients (both flours, sugar, baking powder, baking soda and kosher salt) together in a large bowl. Create a well in the flour mix and add olive oil, milk, and eggs and whisk into the flour mixture. Add orange zest and juice and stir until completely combined and there are no lumps.
  • Pour batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for at least 10 minutes before slicing. Sprinkle with powdered sugar, if desired. Enjoy!

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