Olive Oil Cake with Candied Orange Marmalade!! Bright, delicious and delicate Olive Oil Cake with a sweet Candied Orange Marmalade. Impress friends and family with this amazing dessert!
This was my first time baking an olive oil cake and let me just say this. I am in love. Light, delicious, subtle, moist and absolutely delicious. I purposely baked this cake on a day where I was having people over because I knew I could not be left alone with this cake. I’m happy to say that all the moms here for my play date loved it too. The key here is to use a good quality olive oil with a mild flavor or taste. And if you do, the olive oil taste in the cake is subtle, yet present. I seriously think this cake is absolutely delicious. And I might even prefer this cake, over chocolate cake. What?! Well, maybe not every time. . but it’s that good.
Don’t go crazy with the marmalade because you don’t want the cake to get too moist and wet. You will have some leftover marmalade so you can serve the cake with a side of marmalade so people can add more then if needed. I love how the sides and edges of this cake are firm. It’s the perfect texture and sorry, I’m going to say it again. . this cake is just absolutely delicious. Everyone must bake this cake! In fact, one of my friends loved it so much, she asked me to show/teach her how to make this cake . . this will be the first ever cake she has baked! She loved this cake that much. So, whip this cake recipe out when you want to impress your family and friends, not only with its beauty and elegance, but also because of the fabulous taste.
I hope you enjoy. . and Happy Easter everyone!
Olive Oil Cake with Candied Orange Marmalade
For the cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 2/3 cup good quality olive oil
- 1/3 cup unsalted butter; melted
- Finely grated zest from ONE lemon + the juice
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt or iodized salt
For the marmalade:
- 4 large navel oranges
- 1 cup granulated sugar
- fresh strawberries sprinkled with a little turbinado sugar
Special equipment suggested:
- A springform cake pan with removable bottom
Make the Cake:
- Preheat the oven to 325˚F. Lightly butter a 9-in/23-cm springform pan with a removable bottom.
- Using an electric stand mixer fitted with the paddle attachment, combine the eggs and sugar and beat on high speed until the eggs are thick and pale yellow, for about 3 minutes. Pour in the olive oil and melted butter and continue to beat. Next, fold in the lemon zest and juice.
- Whisk together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients gradually to the egg mixture and mix until evenly combined, scraping down the sides of the bowl with a rubber spatula to make sure everything is combined.
- Pour the cake batter into the prepared pan. Bake until the top is lightly brown, and a skewer inserted into the center comes out clean, about 40 to 45 minutes (rotating the pan after about 20 minutes to ensure the cake cooks evenly). Cool the cake on a wire rack for about 10 minutes. When cool enough, remove the cake from the pan and cool the cake completely on a wire rack.
For the marmalade:
- After you rotate the pan, start on the marmalade: wash and dry the oranges and cut off their tops and bottoms. Slice 2 of them as thinly a possible while still keeping their shape, about 1/8 to 1/4 inch thick, discarding the seeds as they appear. Place the orange slices in a small pot with a heavy bottom. Juice the remaining 2 oranges (you should end up with about a cup of juice) and pour the juice over the sliced oranges. Let sit for 20 minutes.
- Cook over medium-high heat until the liquid comes to a boil. Decrease the heat slightly and simmer until the orange peels are soft, for about 20 minutes. Don’t stir, which will destroy the pretty round shape of the citrus. Add the sugar evenly over the top and continue cooking until the sugar is dissolved. Cook until thickened and the juice has gelled slightly and is syrupy, for about 20 minutes longer. Remove from the heat and let it cool to room temperature.
- Arrange the candied orange slices over the top of the cake, overlapping them. Drizzle some of the marmalade syrup over the slices and allow it to drip down the sides of the cake. Arrange some sliced strawberries on top and sprinkle a little turbinado sugar on top of the strawberries for presentation. Enjoy!
A Citrus Sunday Supper!
Today is all about citrus fruits! Let’s celebrate these babies! #SundaySupper is a mission started by my friend, Isabel of Family Foodie. Her mission is to bring families around the dinner table to share meals and time together. Every week, our #SundaySupper group shares a new theme. This week’s theme is all things citrus!
Better with Citrus Breakfasts:
- Orange Ricotta Pancakes from Gotta Get Baked
Big On Citrus Breads & Condiments:
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
- Moroccan Preserved Lemons from MarocMama
Make You Pucker Salads, Sides, & Main Dishes:
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni’s Food
- Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Orange Chicken from Cindy’s Recipes and Writings
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz
Sour Citrusy Sweets & Desserts:
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Clementine Curd from Small Wallet Big Appetite
- Creamsicle Cupcakes from The Meltaways
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Frozen Lemon Dessert from Gourmet Drizzles
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita’s Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
- Lemon Layer Cake from Crispy Bits & Burnt Ends
- Lemon Ricotta Cake from The Urban Mrs.
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Omiyage California Citrus Cake from Ninja Baking
- Orange Cake with Orange Syrup from The Lovely Pantry
- Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
- Tarte au Citron from That Skinny Chick Can Bake
Sour Sips & Drinks:
Join the #SundaySupper conversation on Twitter on Sunday, March 31st, to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes!