This orange olive oil cake is fresh and moist, with a touch of citrus. The best version of this cake must abide by one rule: use real, high-quality extra virgin olive oil and all its aromas will shine beautifully. We used Pianogrillo EVOO from Ragusa, Sicily for a fruity, rich result that pairs marvelously with the orangey notes. We love to toast the slices a little before serving. If you want to really indulge yourself, slather on some citrus marmalade by Caffè Sicilia for a match made in heaven.


YIELD: One 9-inch cake or a 8 x 4-inch loaf pan
TIME: about 1 hour

  • Sicilian Maiorca flour, 250g / 2 cups
  • 1 1/2 cups of sugar, 300g / 1 1/2 cups
  • Trapani fine sea salt, 1 1/2 tsps
  • Baking powder, 1/2 tsp
  • Baking soda, 1/2 tsp
  • Pianogrillo Extra Virgin Olive Oil, 240ml / 1 cup
  • Whole milk, 300ml / 1 1/4 cups
  • Eggs, 3
  • Grand Marnier, 3 Tbsp (but Limoncello, Cointreau, Solerno, or any other citrusy liqueur will also work)
  • Orange zest, 1 1/2 Tbsps, finely grated
  • Fresh orange juice, 60ml / 1/4 cup


  1. Heat the oven to 375°F.
  2. Coat a loaf or cake pan with some of the olive oil and line the bottom with parchment paper.
  3. In a bowl, combine together flour, sugar, baking powder, baking soda, and sea salt.
  4. In another bowl, combine the extra virgin olive oil, milk, eggs, orange juice, orange zest, and liqueur. Whisk until smooth.
  5. Pour the wet ingredients into the dry ones. Whisk slowly until smooth, then pour the batter into the prepared pan.
  6. Bake until a wooden skewer inserted into the center comes out clean, about 1 hour.

orange olive oil cake