Oh, I love this dainty, moist little cake.
It is sweet, but not overly. And the use of olive oil, honey, and whole wheat give it a rich, rustic flavor; absolutely perfect with (my favorite) a good cup of coffee! Certain foods resonate with certain events, and this feels to me like a wonderful recipe for showers, ladies luncheons, etc. I first made this for my women’s Bible study and for a Mother’s Day Brunch…
…and then again for our Food Revolution Dinner.
In the picture below, you’ll notice one mini-cake went missing before dinner, but the stray “Triple O” cake then received two-thumbs up from a 10-year old boy; so he was pardoned and I’ll take that as the highest compliment. Lovely for the ladies but dessert enough for the boys!
I honestly have no idea where I came across this original recipe, but wherever it came from, I adapted pretty much everything to make it entirely Real Food.
Orange Olive Oil Cake
- Butter, for greasing the pan
- 1 1/4 cups whole wheat flour
- 3/4 cup honey
- 2 eggs
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- Juice and zest of 1 orange (about 1/3 cup juice, 1 tablespoon zest)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons poppy seeds (optional)
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan (or mini-muffin pan).
- Mix together eggs and honey in a medium bowl with a hand mixer on medium speed until blended.
- Drizzle in the olive oil and vanilla and mix until light and smooth.
- Add the orange juice and zest and mix well.
- Combine the flour, baking powder, baking soda and salt in another medium bowl.
- Sift the flour mixture half at a time into the wet ingredients and mix on low just to incorporate.
- Pour into the prepared cake pan and bake, 25 to 30 minutes (or 10-12 minutes for mini-cakes; if making minis, fill the molds no more than half-way…they rise).
- Let cool 15 minutes.
Yield: (1) 9-inch round cake OR about 36 mini-cakes!
Personal Notes: This cake freezes beautifully! Wrap the cake in wax paper, wrap that in foil and pop it in the freezer (for minis, just throw them in a ziplock). Thaw in the the fridge and you will be pleased to find NO weird taste or texture! Beyond preparing this cake to serve to others, the mini-cakes make for a perfect, quick and easy dessert; just grab a couple as you need them!