Baking your cakes with olive oil will provide them with a richness and beautiful texture. Fluffy and delicious, make these orange cakes with olive oil today.
I love oranges. I love cake. Naturally, it seems like the perfect combination. I never experienced the "freshman 15" but have definitely been living the covid 15. In terms of making desserts, I have been attempting to make smaller desserts so that I only allow myself 1 at a time or one per night. One of the questions that always comes up with gluten free baking is how to make your cake moist. Making cakes with olive oil definitely helps. These little guys are so soft, have a springy texture, and are stinking cute.
What do you need for these orange cakes with olive oil?
- ½ cup Sugar
- 2 Eggs
- ⅓ cup Whole Milk Ricotta
- 3 tablespoon Fresh Squeezed Orange Juice
- 1 teaspoon salt
- ½ teaspoon Baking Soda
- ⅓ cup Olive Oil
- 1 teaspoon Baking Powder
- ⅔ cup gluten free flour (or regular. It is a 1:1)
- ⅓ cup Milk
How do you make them?
- Preheat your oven to 375°F. You will make the batter in the meantime.
- In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
- Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
- In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
- Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
- Sprinkle with powdered sugar and enjoy!
Why should you make your cakes with olive oil?
Gluten free baking can be really daunting and challenging at first (I am still learning too!). Because gluten free flour proteins are different, we often have to find ways to include more moisture. Olive oil is the perfect way to do this. It does not taste heavy, it makes the cakes light and fluffy. Plus, it feels very European to add such a gorgeous liquid to cakes.
Looking for something similar?
Chocolate Cake click here
Burnt Basque Cheesecake click here
Blueberry Cheesecake click here
Carrot Cake click here
Orange Olive Oil Cakes
- Total Time: 30 minutes
- Yield: 1 dozen 1x
Description
These orange cakes with olive oil are the perfect bite sized treat. So moist and tender, no one will suspect they are gluten free!
Ingredients
- ½ cup Sugar
- 2 Eggs
- ⅓ cup Whole Milk Ricotta
- 3 Tbsp Fresh Squeezed Orange Juice
- 1 tsp salt
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- ⅔ cup gluten free flour (or regular. It is a 1:1)
- ⅓ cup Olive Oil
Instructions
- Preheat your oven to 375°F. You will make the batter in the meantime.
- In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
- Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
- In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
- Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
- Sprinkle with powdered sugar and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Cuisine: Italian
Nutrition
- Calories: 1582
- Sugar: 107
- Sodium: 3493
- Fat: 94
- Saturated Fat: 20
- Carbohydrates: 167
- Fiber: 8
- Protein: 29
- Cholesterol: 369
Katia says
This looks phenomenal!! im going to be trying this over the weekend!!
Dianna Wilson Sirkovsky says
Olive oil makes such wonderful cakes and this one doesn't disappoint! Wonderful.
Laura Sirkovsky-Kauffman says
Perfect for the holidays!