Do you remember watching your mother or grandmother taking a warm loaf of banana bread out of the oven? I couldn’t wait until it was cool enough to eat.
This Orange and Olive Oil Loaf Cake brings back those memories for me.
This recipe is not as sweet as a typical cake you might have for dessert, so I hesitate to call it cake. It’s really more of a quick bread like zucchini bread.
This delicious, baked goodness, is soft and moist. It can be enjoyed in the morning with a cup of coffee, with afternoon tea, and can also pass as a nice desert.
Where is This Recipe From?
I have a friend who is a chef in Buenos Aires, Argentina. This Orange and Olive Oil Cake recipe came from her personal collection and showcases what a fresh ingredient like oranges can do in a wonderful, moist olive oil cake.
With ingredients like olive oil, orange juice, buttermilk, and whole wheat flour, a slice of this bread makes the perfect breakfast!
One More Olive Oil Cake to Try
Once you try this olive oil cake with orange, try our Super Moist Olive Oil Cake With Yogurt recipe. It’s a great basic recipe to add your flavors to.
Orange and Olive Oil Loaf Cake
- 2 Eggs
- 2/3 cup Extra Virgin Olive Oil
- 3/4 cup Light Brown Sugar
- 1 Orange (Navel or Blood) For Zest and Juice
- 3/4 cup All Purpose Flour
- 3/4 cup Whole Wheat Flour
- 1/3 cup Almond Flour or Ground Almonds
- 1 tbsp Baking Powder
- 1 pinch Salt
- 1-1/3 cup Buttermilk or Full Fat Yogurt
- 2 tbsp Light Brown Sugar
- 1 tbsp Rolled Oats
- 1 tbsp All Purpose Flour
- 3 tbsp Extra Virgin Olive Oil
- Preheat the oven to 350F (175C)
Mix The Main Ingredients
- In a large bowl, whisk the eggs, olive oil, and sugar.
- Add the orange zest and mix well.
- Add the remaining dry ingredients.
- Stir in the orange juice and buttermilk.
- Pour the batter into an oiled loaf pan, lined with parchment paper. (This will aid in removing the bread from the pan.)
Mix the Topping
- In a small bowl, combine the topping ingredients and mix with your hands until it becomes crumbly.
- Sprinkle topping over batter mixture.
- Bake for approximately 40 minutes.
- To test doneness, tap your finger lightly in the center of the cake. It should feel firm and slightly springy to the touch.
Let it Cool
- Remove from over and et it cool in the pan on a rack for approximately 20 minutes.
- Remove from the pan and allow to cool completely.
- Top with a little powdered sugar and enjoy!
- For an extra-special treat, mix 1/2 cup chocolate chips into the batter just before pouring into the pan.