Portuguese Orange Olive Oil Cake | Bolo de Laranja

This Portuguese Orange Olive Oil Cake is delicious. The olive oil allows the cake to be extremely moist and stay moist for many days.

 

Portuguese Orange and Olive Oil Cake | Bolo de Laraja, with glaze

Portuguese Orange Olive Oil Cake | Bolo de Laranja

This Portuguese Orange Olive Oil Cake is delicious. The olive oil allows the cake to be extremely moist and stay moist for many days.
Rate this recipe!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine Portuguese
Servings 1 cake

Ingredients
  

  • cups all purpose flour
  • tsp salt
  • tsp baking powder
  • 5 eggs, large
  • 3 cups white sugar, granulated
  • 3 oranges orange zest
  • 1 tsp almond extract
  • cups orange juice about 4-5 oranges
  • cups extra virgin olive oil
  • butter to grease the baking dish
  • ¼ cup confectioners sugar for dusting

Glaze

  • 2 cups confectioners sugar
  • 1 tbsp extra virgin olive oil
  • 2-3 tbsp orange juice, warmed in the microwave until hot

Instructions
 

  • In a large bowl, mix the flour, salt and baking powder.
    spice baking powder 6111
  • In your mixer, or another large bowl, add the eggs. If using a mixer, with the paddle attachment mix on low for about 1 minute, or by hand until the yolks and whites of the egg are homogenous. Slowly mix in the sugar, beat with eggs for 2-3 minutes. Add in orange zest, almond extract and orange juice. Mix to incorporate.
    Orange olive oil cake 7293
  • Alternating about 3 tablespoons at a time, add in the extra virgin olive oil then mix the batter just until the oil is incorporated. Then, add in about 3 tablespoons of flour, mixing just until incorporated. Continue this process until all the flour and all the oil is incorporated. Every couple of additions use a spatula to scrape down the sides of the bowl. Take care to not over mix the batter.
    Portuguese Olive oil and vinegar 7603
  • Liberally coat a bundt pan with butter. Pour the batter into the bundt pan.
  • Place the bundt pan on a baking sheet, and place it into a 350°F oven for 1 hour and 15 minutes, or until a toothpick comes out clean, or the internal temperature has reached 200°F.
  • Remove from the oven and allow to cool in the pan for 30 minutes to 1 hour. To remove from the pan, first tap the sides of the pan to help the cake release, then place a large plate on the cake and invert the pan.
  • To decorate either dust the top of the cake with powdered sugar or pour the glaze over the top.

Glaze

  • Into a bowl add the confectioners sugar and olive oil. Add the orange a spoonful at a time. Stirring the glaze with a spatula. The consistency will be thick. It should not be pourable, but it will fall off a spoon when held sideways.
  • Add the glaze into a piping bag, or a gallon ziplock bag with one of the corners cut off. Pipe the glaze onto the top of the cake. Tap the cake on the counter so the glaze begins to fall down the sides of the cake. See video for a visual on this technique.

Video

Notes

 
 
https://amzn.to/31aPrDH
Keyword bolo de laranja, olive oil cake, orange and olive oil cake, orange cake
Tried this recipe?Let us know how it was!

Recipes

Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

Michael holding plate of pesto crab cakes

Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

Link to shop Michael's Kitchen Essentials