Portuguese Orange-Olive Oil Cake

Did some research for a Portuguese dessert and this cake came up in two places.  Recipe for Orange-Olive Oil Cake.

I went across the Allegheny to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know. 

Zested three oranges and squeezed four to get 1 1/2 c of juice. 

Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours. 

Make it at least a day before serving. I did.  

 Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.


I put it on a glass cake stand after it cooled. 

22 thoughts on “Portuguese Orange-Olive Oil Cake

  1. I could eat the whole cake right now! 🙂 will read the recipe tomorrow and see if I could persuade Marian to make one ……..Please let us know if it is a delish as it looks!!!!!1

    Liked by 1 person

    • Sounds fragrant and tasty. Never made an olive oil cake before. Am guessing they say to wait a day to eat so the zest can flavor it. Thanks for your comment. I enjoy your jokes!


  2. Thanks for the tip! Maybe I’ll try half olive oil along with other healthy oils (e.g. avocado) because the quality olive oil I buy by the gallon may be too opinionated–too strong for cake perhaps?

    Liked by 1 person

    • I think the light oil they suggest (ZOE) lets the orange come through. It is a lot of oil and could overpower if it’s strong. The cake did improve with age


Always good to hear from you.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s