How many times have you tried a new recipe and upon taking that first bite, knew you had a “keeper”? Well, this Orange Poppy Seed Olive Oil Cake is one of those! I know I’ll make this cake again and again; moist and full of flavor, and so easy to pull together! I found some Cara Cara navel oranges at our town’s version of Whole Foods and was keen to try them in this cake; they’re a little larger and sweeter than the regular navel oranges you find in most grocery stores. The juicy flesh is a pretty deep orange color, which doesn’t affect it’s flavor at all, but sure makes for a lovely accent in the photos; and food lover/geeky photographer that I am, I pay attention to those things…. I would love to know if you try this recipe and what you think of it. Please feel free to send your comments.
[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
- 1/2 cup olive oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons poppy seeds
- 3/4 cup whole milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated orange zest
- 1/4 cup fresh orange juice (from Cara Cara navel oranges)
- 3/4 cup maple sugar
- 3 large eggs
- 1/2 cup maple syrup
- 3 tablespoons fresh orange juice
- 1/2 teaspoon orange extract
- Line a 9-inch round baking pan with parchment paper; spray with Baker’s Joy or similar.
In a large bowl whisk the flour, baking powder, baking soda, and salt together; set aside.
- In another bowl, whisk together the oil, milk, melted butter, vanilla, and 1/4 cup of the orange juice; set aside.
- Mix the maple sugar and zest together until thoroughly combined. Mix the orange-sugar blend and eggs in a large bowl and using either a hand mixer or stand mixer with the paddle attachment; beat on medium-high, about 2-3 minutes.
- Reduce mixer speed and add the flour mixture and milk mixtures alternately, beginning and ending with the flour mixture. Mix well after each addition.
- Pour the batter into the prepared pan and bake until a cake tester or toothpick comes out clean; check at 45 minutes. Cool the cake in the pan for 25-30 minutes, then transfer to a wire cooling rack to cool completely.
- In a small saucepan, bring the maple syrup, 3 tablespoons orange juice, and orange extract to a low boil, simmering for 10-12 minutes. Remove from heat to cool and thicken. Drizzle over the cooled cake. Let cake set for about an hour before serving.