This Southern Italian olive oil cake recipe is enhanced with fresh oranges, Grand Marnier, and cardamom spice. Easy to make in one bowl with a whisk, this cake is not-too-sweet, and very aromatic. It is enjoyed by Italians for breakfast, a mid-afternoon snack, or as a dessert. I especially love it during Easter week as the perfect way to welcome in spring.
Jump To: RECIPE | Why this is an Italian Specialty | Ingredients & Substitutions | Optional Glaze | Pair with Specialty Tea
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Why Italians (and I) Love This Cake Recipe
My BFF’s family is from a small town near Bari in the Apulia region of Southern Italy, where many cake and cookie recipes are “not-too-sweet” and often use oranges or lemons (or both) for bright citrus flavor and aroma. My friend’s recipe, a favorite in her family as it now is in mine, is a delicious example of this baking tradition.
Flavor is always the key in our 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.
Optional 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
Illustrated Step-by-Step
Here are photos to illustrate some of the steps. For detailed instructions please see the recipe card below.
Step #1: Oranges zested, juiced, and ready to slice
Perfect Pairings 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 Cardamon” is our Black Currant tea. This is a fairly robust black tea that plays well with the delicate, moist orange flavors of the cake.
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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!
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