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orange lime olive oil cake

Any cake using olive oil rather than butter creates a dessert that feels more decadent.  Don’t get me wrong, traditional butter pastries reign high but serving an olive oil cake is a dessert that makes life more interesting.  Adding a slightly peppery, maybe even just a hint of bitter makes the flavors more complex.

I adapted this recipe from a New York Times article by adding lime and mandarin oranges.  I think the original recipe was with lemon but I was making a Thai inspired dinner and wanted to work with lime, and then mandarin oranges were in season so why not add a few for extra visual and taste appeal.

orange lime olive oil cake

Any cake using olive oil rather than butter creates a dessert that feels more decadent.  Don’t get me wrong, traditional butter pastries reign high but serving an olive oil cake is a dessert that makes life more interesting.  Adding a slightly peppery, maybe even just a hint of bitter makes the flavors more complex.

I adapted this recipe from a New York Times article by adding lime and mandarin oranges.  I think the original recipe was with lemon but I was making a Thai inspired dinner and wanted to work with lime, and then mandarin oranges were in season so why not add a few for extra visual and taste appeal.

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Ingredients

Recipe serves: 8-10
1 3/4 (210 grams) cup plain flour (all purpose)
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup (200 grams) granulated sugar
4 eggs
1 tablespoon fresh lime juice
2 teaspoons vanilla extract
3/4 cup (180 ml) extra virgin olive oil
3 tablespoons lime zest
lime syrup
1/4 cup (60ml) lime juice
1/4 cup (50 grams) sugar
4 mandarin oranges, peeled and sectioned
garnish: 1 lime and 1 mandarin, cut in wheels for side of plates
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orange lime olive oil cake
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  • time
    2 hours
  • serves
    8
  • skill level
    Medium

Ingredients

  • 1 3/4 (210 grams) cup plain flour (all purpose)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 4 eggs
  • 1 tablespoon fresh lime juice
  • 2 teaspoons vanilla extract
  • 3/4 cup (180 ml) extra virgin olive oil
  • 3 tablespoons lime zest

  • lime syrup

  • 1/4 cup (60ml) lime juice
  • 1/4 cup (50 grams) sugar
  • 4 mandarin oranges, peeled and sectioned
  • garnish: 1 lime and 1 mandarin, cut in wheels for side of plates

Directions

1
Done

Preheat oven to 350F (180C) and position wire rack in the center of the oven.
2
Done

Prepare a 9-inch (22 cm) round cake pan with butter and flour to prevent sticking.
3
Done

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4
Done

In the bowl of an electric mixer with paddle attachment, beat eggs and 1 cup (200 grams) of sugar until light and fluffy.
5
Done

With mixer running, add the vanilla, 1 tablespoon lime juice, 2 tablespoons lime zest and then gradually stream in the olive oil until well combined, about 30 seconds.
6
Done

Fold in the dry flour ingredients, mixing by hand until everything is well combined and blended.
7
Done

Transfer the batter to the prepared pan and arrange the mandarin orange sections in a single layer on top of batter, in any pattern that suits your fancy.
8
Done

Bake for 45-55 minutes or until the cake is light golden brown and a toothpick inserted into center of cake comes out clean.

9
Done

lime syrup

While the cake is baking, in a medium saucepan over medium heat bring the remaining 1/4 cup sugar and 1/4 cup lime juice to a boil until the sugar is dissolved. Let cool.
10
Done

finish

Remove cake from the oven, transfer to a wire cooling rack and immediately brush with all of the lime syrup.
11
Done

Let cake cook in pan for 20-30 minutes.
12
Done

to serve

Remove cake from pan, plating with the mandarin oranges face up.
13
Done

Dust with lime zest and lime and mandarin wheels.

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