This moist, citrusy olive-oil cake is traditionally made with a blood orange called maltaise de Tunisie, which gives the tea cake a beautiful red blush. It's best to use organic oranges, but if they are unavailable, wash the oranges well before using.Plus: More Dessert Recipes and Tips

Nancy Harmon Jenkins
February 2002

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Recipe Summary

Yield:
Makes one 9-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Butter and flour a 9-inch springform pan. Cut the top and bottom off the orange and discard. Thinly slice the orange and discard any seeds. Transfer the orange slices to a food processor and puree. Add 1/2 cup of the sugar and the olive oil and pulse just until combined.

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  • In a medium bowl, whisk the flour with the baking powder. In another medium bowl, using a handheld electric mixer, beat the eggs with the remaining 1 cup of sugar at moderate speed until thick, about 8 minutes. Fold in half of the flour mixture, then fold in the orange puree and vanilla. Fold in the remaining flour mixture.

  • Scrape the batter into the prepared pan and bake for 20 minutes. Lower the oven temperature to 325° and bake the cake for 30 minutes longer, or until golden brown on top and a toothpick inserted in the center comes out clean. Transfer the cake to a rack to cool, then unmold the cake and serve.

Make Ahead

The cake can be stored overnight in an airtight container.

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