Orange Olive Oil Cake with Earl Grey and Citrus Glaze and Honey Whipped Cream
Orange Olive Oil Cake with Earl Grey and Citrus Glaze and Honey Whipped Cream
Ingredients
For the Orange Olive Oil Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Earl Grey and Citrus Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons strong brewed Earl Grey tea, cooled
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon orange zest
For the Honey Whipped Cream
- 1 1/2 cups heavy cream, cold
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 4 candied orange slices
- 1 tablespoon edible flowers
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the large eggs, extra virgin olive oil, fresh orange juice, orange zest, whole milk, and vanilla extract.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
Pour the batter into the prepared cake pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350
- 6
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min
- 7
While the cake cools, prepare the Earl Grey and Citrus Glaze. In a small bowl, whisk together the powdered sugar, strong brewed Earl Grey tea, fresh lemon juice, and orange zest until smooth. Adjust consistency with more powdered sugar or tea if needed.
⏱️ 5 min
- 8
Once the cake is completely cool, prepare the Honey Whipped Cream. In a cold bowl with a cold whisk attachment (or using a hand mixer), whip the cold heavy cream, honey, and vanilla extract on medium-high speed until soft peaks form.
⏱️ 5 min
- 9
Spread the honey whipped cream generously over the top of the cooled cake. Drizzle the Earl Grey and Citrus Glaze over the whipped cream, allowing it to drip down the sides.
⏱️ 5 min
- 10
Garnish with candied orange slices and edible flowers, if desired. Serve immediately or refrigerate.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Olive Oil Cake with Earl Grey and Citrus Glaze and Honey Whipped Cream
Ingredients
For the Orange Olive Oil Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Earl Grey and Citrus Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons strong brewed Earl Grey tea, cooled
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon orange zest
For the Honey Whipped Cream
- 1 1/2 cups heavy cream, cold
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 4 candied orange slices
- 1 tablespoon edible flowers
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the large eggs, extra virgin olive oil, fresh orange juice, orange zest, whole milk, and vanilla extract.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Pour the batter into the prepared cake pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350 - 6
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min - 7
While the cake cools, prepare the Earl Grey and Citrus Glaze. In a small bowl, whisk together the powdered sugar, strong brewed Earl Grey tea, fresh lemon juice, and orange zest until smooth. Adjust consistency with more powdered sugar or tea if needed.
⏱️ 5 min - 8
Once the cake is completely cool, prepare the Honey Whipped Cream. In a cold bowl with a cold whisk attachment (or using a hand mixer), whip the cold heavy cream, honey, and vanilla extract on medium-high speed until soft peaks form.
⏱️ 5 min - 9
Spread the honey whipped cream generously over the top of the cooled cake. Drizzle the Earl Grey and Citrus Glaze over the whipped cream, allowing it to drip down the sides.
⏱️ 5 min - 10
Garnish with candied orange slices and edible flowers, if desired. Serve immediately or refrigerate.
⏱️ 2 min