Easy, heart healthy, orange, olive oil cake (gf adaptation incl)

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I love when I lived in Italy that Italians were ready for company at any time! I would make an impromptu coffee date with a neighbour, and when I arrived, I would be greeted with a freshly baked dessert to accompany the coffee. It’s like the Italians had an arsenal of easy, last-minute desserts that could be brought together in a pinch with pantry staples!

In my kitchen, I always have eggs, flour, sugar, olive oil, baking powder, salt, milk, vanilla, and in the winter, oranges, so this is a recipe that I turn to time, and time again! (You could easily substitute any citrus fruit and I always have lemons) Although, I do have a beautiful, dessert worthy recipe for a Lemon, Olive Oil Cake with Limoncello Cream posted in a Blog as well!

What I love about this simple orange, olive oil cake is that it can double as a snacking cake with icing sugar sprinkled on it or you can dress it up with whipping cream and berries to serve as dessert! It’s not too sweet and with the added extra virgin olive oil, it is healthier than using butter.

For those of you that are avoiding gluten this recipe easily adapts to gluten free just by substituting an excellent quality, all-purpose gluten free flour or a 1 to 1, gluten free flour. (1 to 1 is gluten free flour that is a blend of a few gf flours, and it can be substituted easily in simple recipes like this) As I try to avoid gluten myself, I like to have some recipes that I can make that the rest of the family enjoys, and this is one of them!

Another simple, snacking cake that is gluten free is my Apple Cake. It is moist and delicious and by using oat flour, instead of all-purpose flour, it is higher in fibre and protein. My whole family enjoys it! And I always have apples, so this is one of those last-minute recipes I can make with pantry staples!

Have you been cooking and baking more during the pandemic? I know I have! Nothing to me is more comforting that cooking and baking for family and friends. If you want to up your cooking game in the comfort of your home, my award winning, Classic Italian Online Cooking Course might interest you! Take it on your own schedule and watch the professionally produced videos as many times as you wish! Everything but the videos are downloadable. It includes over 30+ recipes, ingredient and equipment lists, ingredient information and lots of menu ideas! It will have you cooking like an Italian Mamma in no time!

If you are looking for video content, my YouTube Channel; Natalina: Bringing homemade back has lots of videos and recipes to get you cooking even more!

Just looking for recipes. We are clearing out our final copies of my cookbook on Amazon.com only $15 USD regularly priced at $24.99 USD… get them before they are gone! (Delivery to Canada and the USA)

5 from 2 votes

Easy, orange, olive oil cake (gf adaptation included)

Heart healthy olive oil is used in this tasty snack cake! Uses pantry staples.
Servings 8

Ingredients

  • 3 eggs
  • 2 medium oranges * Or 3 small, finely zested, then juiced
  • 200 gm sugar
  • 100 ml extra virgin olive oil
  • 60 ml whole milk or light cream
  • 1 tsp vanilla extract
  • pinch salt
  • 1 1/2 tsp baking powder
  • 300 gm all-purpose flour** ** For an easy gluten free adaptation, use a 1 to 1 gluten free blend or all-purpose gf blend for this recipe instead of all-purpose flour.
  • icing sugar *For decorating

Instructions

  • Preheat the oven to 180 C. or 350 F.
  • Prepare a 10-inch spring form pan by lightly coating with an oiled paper towel then dusting with flour
  • With a mixer with a whisk attachment beat eggs and sugar until pale in colour.
  • Add the orange zest, orange juice, olive oil, vanilla and cream and whisk until combines.
  • Switch to a paddle attachment. Add the salt, then alternating with flour and baking powder, add the remaining dry ingredients while mixing on medium speed until just incorporated.
  • Using a spatula, scrap into the prepared pan. Tap the pan on the counter to remove bubbles.
  • Bake in the preheated oven approximately 40 minutes or until golden and a toothpick comes out clean.
  • Cool on a rack before removing outside of the spring form pan. Dust with icing sugar for a snack. To dress up as dessert, add a dollop of whipped cream and fresh berries! Enjoy!
Author: Natalina Campagnolo
Course: Dessert, Snack
Cuisine: Italian
Keyword: Italian, last minute dessert, olive oil cake, orange, Quick & Easy, snack cake

Join the Conversation

  1. Kathleen Verdone says:

    5 stars
    Natalina, your recipes are always the best. This is a truly comforting treat. thanks

    1. Natalina Campagnolo Author says:

      Thanks so much! With not much travel happening, I have more time in the kitchen! Enjoy!

  2. Carmen Duco says:

    5 stars
    WOW!!!! Absolutely delicious. Going to make another one…..the first one didn’t last too long:)

    1. Natalina Campagnolo Author says:

      Yes, it’s a keeper… like I said it’s nice to know you can make something for last minute company or just because you feel like a treat! 😉

  3. Natalina your apple cake was delicious, everyone in my family loved it!
    It was also my first time making a gluten free dessert and I cannot believe how good it was.
    I was going to make your gluten free orange olive cake, but am not quite sure about the grams
    of flour measurement and how that translates to cups? Would I just use the same 1 cup of oat flour
    with 1/2 cup of rice flour for the gluten free apple cake, is it the same?

    1. Natalina Campagnolo Author says:

      Thanks so much! You could try with the oat flour and rice flour…or just get a gluten free flour such as Bob’s Mill (?) 1 to 1 …it means you substitute the exact measurements for the regular all purpose.
      I am using oat flour alot these days for cakes,muffins and cookies and happy with the results!

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