Quick Summary: A moist, aromatic olive oil cake from Southern Italy with fresh orange zest, Grand Marnier, and warm cardamom. Not too sweet, easy to make in one bowl with a whisk, and perfect for breakfast, afternoon tea, or dessert. Prep: 30 min | Cook: 50 min | Serves: 9
Jump To: RECIPE | Why this is an Italian Specialty | Ingredients | Step by Step Directions | Optional Glaze | Pairings | FAQ
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This recipe comes from my best friend’s family in the Apulia region of Southern Italy, where cakes are “not too sweet” and citrus is used generously.
Fresh orange zest, juice, and Grand Marnier give it bright flavor, while cardamom adds warmth and aroma. The whole thing comes together in one bowl with a whisk.
I especially love it during Easter week as the perfect way to welcome in spring, but it’s honestly a great recipe for any time you want a cake that feels special without being fussy.
Why Italians (and I) Love This Cake Recipe
Flavor is always the key focus in my recipes, but there are many other reasons to love this recipe, including:
- It is easy to make using just one bowl and a whisk (no special equipment).
- You can bake it in a bundt cake pan, a springform cake pan, a loaf pan, or as cupcakes.
- You can easily add or substitute some ingredients for variety (it’s flexible).
- It is delightfully aromatic and makes the whole house welcoming.
- It pairs beautifully with slightly bitter drinks making it the perfect treat for an afternoon tea!
Take Note! Orange slices will only work if you place them on parchment paper on the bottom of a springform pan. They don’t work with a regular cake pan, bundt pan, or cupcake pan.
Ingredients and Substitutions
Here is a photo of the ingredients I used for this cake. Please see the recipe card below for details.
Substitutions
One of the great things about this recipe is that it is so flexible, not only in the type of cake pan you can use but also with the ingredients.
Here are some substitutions you may want to try:
- Olive oil: I used Extra Virgin Olive Oil (EVOO) which gives a richer flavor. If you prefer, you can substitute regular or light olive oil.
- Grand Marnier: Any orange liqueur, including Triple Sec, can be substituted (I happened to have Grand Marnier on hand). Grand Marnier will give a richer, sweeter flavor than Triple Sec. You can also replace the liqueur with orange juice.
- Cardamom: You can substitute cinnamon or even leave out any spice.
- Orange Slices: I would only use fresh orange slices if you are using the springform pan. They don’t work well at the bottom of a bundt cake pan, a regular cake pan, or with cupcakes. Instead, you can substitute some candied orange peel by adding to the batter.
Italian Orange Olive Oil Cake (Step-by-Step)
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
Step #1: Oranges zested, juiced, and ready to slice
How to Make the Orange Glaze
It’s so quick and easy to whip up an orange glaze to drizzle over the cake, on cake slices, or even use as icing if you use this recipe to make cupcakes. Simply add the following two ingredients to a bowl, adjust the amount of liquid for your desired consistency, and stir until smooth.
- 2 cups of powdered sugar
- 4 to 8+ tablespoons of orange juice, Grand Marnier, or any orange liqueur
What to Serve with Orange Olive Oil Cake
Italians typically drink espresso or cappuccino with this not-too-sweet cake, whether in the morning for breakfast, a mid-afternoon snack, or an after-dinner dessert. But my family loves this cake with one of our own herbal or caffeinated teas, that we blend right here on our farm.
My favorite tea to pair with this delightful “Italian Orange Olive Oil Cake with Grand Marnier and Cardamom” is our Black Currant tea. This is a fairly robust black tea that plays well with the delicate, moist orange flavors of the cake.
FAQ
Yes. Replace the Grand Marnier with an equal amount of fresh orange juice. The flavor will be slightly less complex but still delicious.
Extra virgin olive oil gives a richer flavor, but regular or light olive oil works if you prefer a milder taste.
Yes. This recipe works in a bundt pan, regular cake pan, loaf pan, or as cupcakes. Skip the orange slices on the bottom unless using a springform pan with parchment
Cinnamon works well, or you can leave out the spice entirely for a pure citrus flavor.
Wrapped well, it stays moist at room temperature for 3 to 4 days. The olive oil helps it keep longer than butter-based cakes.
Yes. Italians enjoy it for breakfast with espresso or cappuccino. It’s not too sweet, which makes it work for morning eating.
For recipes that make great use of these fruits and vegetables check out this Italian recipes category. For detailed and comprehensive information on starting your own Italian kitchen garden see this guide.
Italian Orange Olive Oil Cake with Grand Marnier & Cardamom
Equipment
- mixing bowl
Ingredients
- 1 ¼ cups olive oil extra virgin
- 2 cups flour
- 1 cup sugar
- ¼ cup Grand Marnier or any orange liqueur
- 1 tablespoon cardamom
- 1 orange sliced into 1/8th inch rounds
- 2 tablespoons orange zest from 1 – 2 large oranges
- ¼ cup fresh squeezed orange juice from the large zested orange
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 eggs large
Instructions
- Preheat the oven to 350 degrees F.
- Apply a thin coating of olive oil, using a paper towel, to the inside sides and bottom of a 9-inch springform pan. (Or spray with baking spray). Then place a circle of parchment paper on the bottom of the pan.
- Slice one large orange into 1/8-inch round slices. Then cut 4 of the largest slices in half. Arrange these around the edge of the bottom of the pan with the straight side against the side of the pan. Place the other round orange slices on the bottom of the pan, overlapping each other, to cover the bottom of the pan. Refer to the photo above to see how I did this.1 orange
- Beat together the eggs and sugar until pale yellow and smooth. Add the other liquid ingredients (olive oil, Grand Marnier, juice, vanilla extract) plus 2 tablespoons of the orange zest. Beat well, with a wire whisk, until all ingredients are well combined.1 1/4 cups olive oil, 1 cup sugar, 1/4 cup Grand Marnier, 2 tablespoons orange zest, 1/4 cup fresh squeezed orange juice, 3 eggs, 1 teaspoon vanilla extract
- Sprinkle the dry ingredients evenly over the wet ingredients in the bowl and fold together until just combined. Don't overmix!2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon cardamom
- Pour the cake batter evenly into the springform pan that has been lined with parchment paper and the sliced oranges.
- Bake in pre-heated 350 degrees F oven for 45 – 50 minutes. Test by inserting a wooden toothpick into the center of the cake at 45 minutes. The cake is done when the toothpick has no trace of batter when removed.
- Let the cake cool on a cooling rack for 30 minutes. Then remove the sides of the springform can, invert the cake onto a plate, and remove the bottom circle of the pan and the parchment paper. Voila!
I haven’t made this cake yet, but I will! It looks delicious. I’m wondering if you know if it would be possible to sub Stevia for sugar in this recipe. I need a sugar free recipe right now.
Although I have not used stevia in this particular recipe, I have used Truvia and/or stevia in many others with success. Just make sure you know the ratio of stevia to sugar substitution. You might find this post on sugar and sugar substitutes helpful: https://farmtojar.com/sugar-alternatives/ Let me know how it turns out!