I made these two desserts for Easter and they were a huge hit. I made lemon meringue pie and olive oil cake that I served with amarena cherries. The hint of orange with the cherries was incredible.
I feel like lemon meringue pie is one of those desserts that people are intimidated to make. Really it is not hard, it is just a little time consuming. I like to break it up to make it easier to get it done. We usually make the pie crust and par bake it and then make the curd and then assemble and bake everything together. It makes it easier to manage, especially when you are doing it with your kiddos.
My daughter Liliana is very into baking and loves watching the Kid’s Baking Championship show on Food Network. So, when she was 3 we made this pie together and now she can do it practically by herself. It is so fun watching them grow and watching their skills in the kitchen grow. Cooking and baking is a great way to spend time together all while teaching them an awesome life skill.
What is olive oil cake?
It is basically exactly what it says… a cake made with olive oil. Which takes on any flavors you want to add to it. I love adding in citrus like orange or lemon. You can also do chocolate if you’d like. The olive oil makes your cake super moist and tender. Olive oil cakes usually are not frosted. They are simply glazed or even just dusted with powdered sugar
Here is what you’ll need for this orange olive oil cake.
Oranges- I like to use navel oranges here. They give a lot of juice and are very consistent
Ap Flour-Â All purpose flour is all you need here
Baking Powder-Â This will help your cake rise
Kosher Salt-Â Always kosher salt in my kitchen for cooking or baking
Eggs-Â We need 5 eggs in this recipe. The eggs help leaven this cake too
Granulated sugar-Â You want the simple sweetener in this cake as to not take focus but just sweeten
Olive Oil-Â You do want to use a good quality olive oil here. A nice fruity olive oil is perfect for this. Extra virgin is perfect
Powdered Sugar-Â You can use to make a glaze with extra orange juice or just dust over the top
Extra Equipment
I love doing this cake as a bundt. Here is my favorite bundt pan.
Orange Olive Oil Cake
Ingredients
- Ingredients
- Non stick baking spray
- 4 large navel oranges
- 3 1/2 cups ap flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 eggs
- 3 cups granulated sugar
- 1 1/2 cups extra virgin olive oil
- powdered sugar for dusting or making a glaze
Instructions
- Preheat the oven to 350 degrees and position the oven rack in the center of the oven. Remove any racks above it. Spray your bundt pan with baking spray and set it aside
- Zest the 3 of the oranges and then juice all 4 of them. You should end up with about 1 1/2 cups of fresh squeezed orange juice.
- In a large bowl, mix the dry ingredients together, the flour, salt and baking powder
- In a stand mixer or using a hand beater, beat the eggs on high for about 1 minute to start incorporating some air into them. Slowly pour in the sugar and continue to beat together until thick and pale. This will take about 3-4 minutes
- Switch to low speed and alternate the flour and oil ending in the flour. Beat until just a few bits of flour are still remaining. Add in the zest and slow pour in the juice while the mixer is on low still. Mix just until the batter comes together and you don't see anymore flour. Do not over mix
- Pour all of the batter into the prepared pan and bake for about 1-1 1/4 hours. Until the cake is done in the center when tested and the outside is light golden brown.
- When the cake is finished, place the cake in the pan on a wire rack to cool. After the cake is at room temp, remove it from the pan and let it cool completely. This cake is the most amazing enjoyed the next day. So, make it the day before if you can. The flavors will intensify and be just perfect the next day. ENJOY!
