Bright citrus, good olive oil, and a soft, tender crumb come together in a cake that feels special without being complicated. This orange olive oil cake is the kind of dessert that works just as beautifully for a casual Sunday supper as it does for an effortless dinner party finish.

Olive oil cakes have a way of feeling quietly luxurious – easy to prepare and deeply flavorful. This version leans into fresh orange zest and juice for natural sweetness and balance, finished with a whipped honey ricotta that adds just enough richness without weighing things down.

Designed for home cooks who love simple, intentional desserts, this cake is approachable, flexible, and forgiving. It’s the kind of recipe you can return to season after season, whether you’re hosting friends or slicing off a wedge just because.

WHAT TO EXPECT IN THIS POST

• Why You’ll Love This Recipe
• Ingredients
• Equipment
• Step-By-Step Instructions
• Make-Ahead & Storage Tips
• Frequently Asked Questions
• Hosting Tips
• Other Recipes You’ll Love
• Recipe Card

WHY YOU’LL LOVE THIS RECIPE

This orange olive oil cake uses everyday ingredients while delivering bakery-level texture and flavor. The olive oil keeps the crumb moist for days, while fresh citrus zest adds brightness without overpowering.

Paired with whipped honey ricotta, the cake feels finished but not overly sweet – ideal for those who prefer desserts that are balanced, not heavy.

INGREDIENTS

What You’ll Need for the Cake

• Gluten-Free All-Purpose Flour (or regular All-Purpose Flour)
• Baking Powder
• Sea Salt
• Large Eggs
• Granulated Sugar
• High-Quality Extra Virgin Olive Oil
• Fresh Oranges (Zest and Juice)
• Vanilla Extract

For the Whipped Honey Ricotta

• Whole-Milk Ricotta
• Honey
• Sea Salt

EQUIPMENT

• 8-inch round cake pan
• Unbleached parchment paper
• Mixing bowls
• Whisk
• Food processor or high-speed blender
• Microplane or citrus zester

STEP-BY-STEP INSTRUCTIONS

The Cake

• Prepare the Pan : Preheat the oven to 350℉. Grease an 8-inch round cake pan and line the bottom with parchment paper.
• Mix Dry Ingredients : Whisk together flour, baking powder, and salt in a medium bowl.
• Whisk Eggs and Sugar : In a large bowl, whisk eggs and sugar until pale and slightly thickened.
• Add Wet Ingredients : Slowly stream in the olive oil while whisking, then add orange zest, orange juice, and vanilla.
• Combine Gently : Fold dry ingredients into the wet mixture just until combined – avoid over mixing.
• Bake : Pour batter into the prepared pan and smooth the top. Bake for 40 – 45 minutes, until the center is set and a toothpick comes out clean.
• Cool : Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

Whipped Honey Ricotta

• Add ricotta, honey, and a pinch of salt to a food processor or blender. Blend for 30 – 45 seconds until light, smooth, and airy. Chill until ready to serve for the best texture.

MAKE-AHEAD & STORAGE TIPS

• The cake can be baked up to one day ahead and stored tightly wrapped at room temperature.
• Whipped honey ricotta can be prepared up to 24 hours in advance and refrigerated.
• For best texture, bring ricotta to cool room temperature before serving.

FREQUENTLY ASKED QUESTIONS

HOSTING TIPS

Serve this cake on a simple cake stand with a small bowl of whipped honey ricotta on the side rather than fully assembled. Guests can add as much or as little as they like, and it keeps the cake looking fresh throughout the evening.

OTHER RECIPES YOU’LL LOVE

• Gluten-Free Berry Crumble Bars
• Salted Maple Pecan Galette with Cinnamon Whipped Cream
• Rustic Apple Cornmeal Cake with Cinnamon Crème Fraîche and Cider Caramel

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