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.
Looks yummy Ruth :-).
Hope so. We will find out.
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
Looks amazing! Bet it will taste good!
Looks great! I used to make a Grand Marnier Cake with lovely orange overtones. Enjoy every bite.
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!
Stoppit! No more cake allowed! Well, not till my next Algarve trip 🙂
I know everyone is “caked out” after the holidays.
It looks delicious and I can almost smell the orange!
I have had friends make this before and it has always turned out great. And hey, you can never go wrong with a bundt cake. 😉
Sounds delish. I’m warming up to oranges, never was a big fan, but now cake? Cake I can do!
Amazing , Ruth, wish we had smell avision!
Olive oil cakes are the best. Looks delicious.
It was delicious! Do you have another olive oil cake recipe to recommend?
We liked this one a few years back. https://rufusguide.wordpress.com/2012/04/01/polenta-and-olive-oil-cake-with-date-syrup/
Thanks Greg
Yep, looks good to me and sounds good too, any food that has the name of another country sounds exotic and appealing!
It was a delicious pound cake with good flavor. Thanks Gilly.
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?
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
Beautifully done, Ruth. If I could bake a cake like this one, there would be far more baking recipes on my blog.
You should make this one for friends. I used a tube pan and the ZOE oil. Ages beautifully