There is actually not that much to tell about this cake here. The name says it all I guess: Lemon & Orange Olive Oil Cake. Thank you, and goodbye! Well… there is probably a bit more to tell. About the wonderful flavors and the great texture of the cake… the simplicity. Grab a slice and you will see what I mean.
German cakes are rarely made with olive oil. Traditionally we like to use good old butter. I think there are even songs about using butter in bakes here in Germany ;P Anyway. I assume many think that olive oil is something that does not go well with sweets. I thought so too when I saw a cake recipe with olive oil for the first time. I thought you would be able to taste the olive oil and that it would be weird… but no. Of course, this depends on the olive oil you use – some have a strong flavor – but a mild olive oil will always work in a sweet bake. I’ve tested that many times already.
There are many different types of olive oil on the market – some are suitable for frying and some only for salads and stuff like that. Some are good for high heat (like frying) while others would start to burn and smoke at those temperatures. For a cake like this one here you can actually use any type of olive oil. The temperature inside the oven never gets as high as in a frying pan, so using an oil with a low smoke point is absolutely fine here. This means – if you have olive oil at home right now, plus some organic oranges and lemons (better to use organic ones because you want to eat the peel) – you can make this cake right away.
As mentioned before – this cake is very simple and easy-peasy to prepare. You don’t need a kitchen machine or anything like that. Plain old bowls, a whisk, and a sieve. That’s it. ;)
One tip though when preparing the batter: as described in the recipe, it is recommended not to add the flour into the bowl with the wet ingredients in one go. You should really sift it and do several batches to make sure you have no lumps in the batter.
Another tip: If you got a silicone bundt cake pan – use it! The older bundt cake pans get, the more often cakes stick to the pan. Silicone molds are much easier to handle and cakes normally come out of the mold very easily. If you don’t have a silicone mold but want to make sure the cake looks perfect at the end, you can also bake the cake in a springform tin with some baking parchment. Actually, the easiest way to make this cake here.
If you like olive oil cakes or want to try other recipes like this one here, you should take a look at these two recipes here as well. They are also super easy to prepare and equally delicious.
INGREDIENTS / ZUTATEN
1 cup (240ml) extra virgin olive oil
1 cup (240ml) whole milk (or plant-based alternative)
1 cup (200g) sugar (or xylitol)
3 medium eggs
1/3 cup (80ml) orange juice
zest of 1 organic orange
zest of 1 organic lemon
2 tsp. vanilla extract
2 cups (260g) spelt flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Sugar glaze or confectioners’ sugar for serving
240ml natives Olivenöl extra
240ml Vollmilch (oder eine pflanzliche Alternative)
200g Zucker (oder Xylit)
3 Eier (M)
80ml Orangensaft
Abrieb von 1 Bio-Orange
Abrieb von 1 Bio-Zitrone
2 TL Vanille Extrakt
260g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/2 TL Natron
1/2 TL Salz
Zuckerglasur oder Puderzucker zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Lightly grease a bundt cake pan and dust with some flour. I recommend a silicone mold here – makes it easier to get the cake out when it’s done. Set aside.
2. In a large bowl mix the olive oil with milk, sugar (or xylitol), eggs, orange juice, orange and lemon zest, and vanilla extract until well combined. Mix the spelt flour, baking powder, baking soda, and salt in a second bowl and sift into the bowl with the wet ingredients in several batches and mix well each time before you add more. The batter will be quite runny but that is ok. Pour into the prepared bundt pan and bake for 45-55 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for about 15-20 minutes, then carefully remove from the pan and let cool down completely on a wire rack.
3. To serve the cake make a simple sugar glaze with confectioners’ sugar and lemon juice and drizzle over the cake or just dust the cake with some confectioners’ sugar and enjoy.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Gugelhupfform leicht einfetten und mit etwas Mehl bestäuben. Ich empfehle hier eine Silikonform – so lässt sich der Kuchen nach dem Backen leichter herauslösen. Zur Seite stellen.
2. Olivenöl, Milch, Zucker (oder Xylit), Eier, Orangensaft, Abrieb der Zitrusfrüchte und Vanille Extrakt in einer großen Schüssel gut verrühren. Dinkelmehl, Backpulver, Natron und Salz in einer zweiten Schüssel mischen und in mehreren Portionen in die Schüssel mit den feuchten Zutaten hinein sieben und jedes Mal gut verrühren, bevor man mehr dazugibt. Der Teig wird recht flüssig sein, aber das ist in Ordnung. Den Teig in die vorbereitete Gugelhupfform füllen und etwa 45-55 Minuten backen – mit einem Holzspieß die Stäbchenprobe machen und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen dann aus dem Ofen nehmen und etwa 15-20 Minuten in der Form abkühlen lassen, dann vorsichtig aus der Form lösen und auf einem Kuchengitter vollständig auskühlen lassen.
3. Zum Servieren einen einfachen Zuckerguss aus Puderzucker und Zitronensaft zusammenrühren und über den Kuchen geben oder den Kuchen einfach mit etwas Puderzucker bestäuben und dann genießen.
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Here is a version of the recipe you can print easily.
Print
Orange & Lemon Olive Oil Cake
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Spain
- Diet: Vegetarian
Description
Super easy to prepare and so delicious! This Olive Oil Cake with Orange & Lemon will turn any gray winter day into a summer vacation.
Ingredients
1 cup (240ml) extra virgin olive oil
1 cup (240ml) whole milk (or plant-based alternative)
1 cup (200g) sugar (or xylitol)
3 medium eggs
1/3 cup (80ml) orange juice
zest of 1 organic orange
zest of 1 organic lemon
2 tsp. vanilla extract
2 cups (260g) spelt flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Sugar glaze or confectioners‘ sugar for serving
Instructions
1. Preheat the oven to 180°C (350°F). Lightly grease a bundt cake pan and dust with some flour. I recommend a silicone mold here – makes it easier to get the cake out when it’s done. Set aside.
2. In a large bowl mix the olive oil with milk, sugar (or xylitol), eggs, orange juice, orange and lemon zest, and vanilla extract until well combined. Mix the spelt flour, baking powder, baking soda, and salt in a second bowl and sift into the bowl with the wet ingredients in several batches and mix well each time before you add more. The batter will be quite runny but that is ok. Pour into the prepared bundt pan and bake for 45-55 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for about 15-20 minutes, then carefully remove from the pan and let cool down completely on a wire rack.
3. To serve the cake make a simple sugar glaze with confectioners‘ sugar and lemon juice and drizzle over the cake or just dust the cake with some confectioners‘ sugar and enjoy.
Notes
Enjoy baking!
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