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Orange Olive Oil Tea Cake | Ridiculously Easy | Super Moist

I can't wait for you to try this super moist and tender Orange Olive Oil Tea Cake. This cake is the easiest to bake but is so elegant. You are going to love it!
Course Dessert
Keyword dairy free cake, easy orange cake, moist orange cake, olive oil cake, orange cake, orange cake recipe, orange olive oil cake, wholewheat cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people

Ingredients

Wet Ingredients

  • 1/4 cup Extra Virgin Olive oil cup measurement 250 ml
  • 125 ml Orange Juice
  • 1/3 cup Unprocessed Castor Sugar you can use 1/2 cup if you prefer more sweetness
  • 2 large Eggs room temperature
  • 1/2 tsp Pure Vanilla Extract
  • 1.5 tbsp Orange Zest

Dry Ingredients

  • 1/2 cup Wholewheat Flour
  • 1/2 cup All Purpose Flour
  • 1/4 tsp Salt
  • 1 tbsp Cornstarch
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder

Instructions

Prepare Batter

  • In a large bowl add olive oil and castor sugar. Whisk till well combined.
  • Then add 2 eggs, one by one and whisk till it becomes foamy. Now add vanilla extract and whisk again for a minute.
  • Sift in all the dry ingredients, wholewheat flour, all purpose flour, salt, baking soda, baking powder and cornstarch in a pan.
  • Add orange zest and mix until well combined.
  • Now add dry ingredients to wet ingredients in batches. Keep alternating between dry ingredients and orange juice. Add one batch of dry ingredients followed by little orange juice and then gently fold till combined. Keep repeating till all the dry ingredients are used up and the batter is well combined.
  • Pour the batter into a prepared pan. Tap on the counter 2 or 3 times to clear air pockets. 

Bake

  • Pre-heat oven to 180 C ten minutes prior to baking and line a 6” round pan with a parchment paper.
  • Bake in the preheated oven for 40 minutes or till toothpick inserted at the center comes out clean with moist crumbs attached. 
  • Allow it to cool in the pan for 10 minutes then demould by running a knife along the edges. The cake will come out smoothly. 
  • Allow it to cool completely on wire rack before dusting it with powdered sugar or glazing it. 

Notes

  • Orange: To get more juice out of an orange, roll it under your palm on the countertop to loosen the juices.
  • Sugar: Ensure the unprocessed sugar is smooth and fine to avoid grainy batter. You can sieve the powder to get rid of grainy bits.
  • Muffins: This recipe can also be used to make muffins. It will give 10 to 12 muffins.
  • Orange Zest: It’s much easier to zest the oranges before juicing, so make sure to zest first.  Be sure only to zest the orange portion as the white parts will be bitter.
  • Folding: Always fold the batter in cut and fold method. Do not whisk or over mix the batter. This will result into a dense and crumbly cake.
  • Room Temperature: Make sure the ingredients especially eggs that you are using are at room temperature. The reason for this is that, it makes it easier to incorporate air, which gives your cake structure and softness.