Orange Raisin Olive Oil Cake

Recipe:

Ingredient Notes:

• Olive oil. You’ll need Extra Virgin olive oil for this cake. It gives the crumb a distinct, beautiful aroma that you simply won’t get from regular refined vegetable oil or butter.
• Orange. This is the star aromatic ingredient. We’re using both the zest and the juice.
  • Variations: If you ever want to turn this into a Lemon Cake, just use 50 ml of lemon juice, 50 ml of milk (or plant-based milk), and lemon zest. It’s a wonderful alternative!
• Eggs. The recipe is based on Medium or Large eggs (approx. 50–55g each without the shell).
• Sugar. Standard white granulated sugar is all you need. Brown sugar isn’t necessary here.
• Flour. Regular all-purpose flour with about 10% protein works perfectly. Alternatively, you can use cake flour (around 8–9% protein) for an even lighter, softer crumb. If you choose cake flour, you’ll need to add just a tiny bit more than the amount listed in the recipe. Avoid using strong bread flour at all costs!
• Mix-ins. I used a mix of raisins and dried cranberries, which pairs beautifully with the orange flavor. Feel free to use just one of them, or swap them for chopped dried apricots, cherries, or prunes.
  • To soak or not to soak. There is no need to pre-soak the raisins for this recipe. However, if you prefer your dried fruit to be extra plump and soft, you can soak them 1 hour before baking in a little bit of orange juice. For a boozy twist, use an orange liqueur like Triple Sec or Cointreau.

Let’s start cooking!

Beat the eggs with salt and sugar together until the mixture is light and fluffy.

Then, add the orange juice, zest, and olive oil and beat again.

Sift the flour with the baking powder, then add it to the batter and mix.

Fold in the raisins and cranberries.

Mix well, and then transfer the batter to a greased baking pan. Bake in a preheated 180°C (350°F) oven until a toothpick inserted in the center comes out clean, about 40–45 minutes.

Remove from the oven, let cool, and serve.

Enjoy!

This Orange Raisin Olive Oil Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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