Portuguese Style Orange and Olive Oil Cake

Moist and so delicious, this orange and olive oil cake is bursting with fruity flavors from fresh orange juice! It can be made 2 days ahead – letting it sit brings out the best flavor of the cake! During the holidays, I add some cranberries for extra fruity goodness and festive flair!

About 2 years ago I found this lovely Orange Cake from Leite’s Culinaria and immediately set out to make it! Often mistaken as a Chiffon or Pound Cake – it is not – it’s denser but really moist and super-delicious.

The Olive Oil used in this cake really made a lot of difference in the taste. When I can find it, I use the Extra-Virgin Olive Oil Fruity Version – not the regular EVOO – the label should state – Fruity. If you can’t find it, you may also use the lighter variety.

The verdict? It was as good as promised in the recipe. I just fell in love with this cake – my ultimate favorite!

Unfortunately, I didn’t have a big enough bundt pan to accommodate the entire recipe as stated on the website. It overflowed when I baked it (and yes I thought my bundt was already big enough for it!).

Of course, the easiest solution would have been to just get a bigger (the largest) Bundt pan that I can find but no, I decided to take the hard way and adjust the recipe so it would just about fit my Bundt pan.

Moist and so delicious, this orange and olive oil cake is bursting with fruity flavors from fresh orange juice and cranberries. Perfect for your Christmas or New Year dessert table! It can be made 2 days ahead - that brings out the best flavor of the cake!! | manilaspoon.com

Honestly, it took me nearly a year to get it right! Baking is always a precise business so when I was making this I reminded myself constantly – practice makes perfect! Eventually, I got the right ratio for each ingredient – they seem to have magically worked together. 

I am so glad that all the effort in making it many times finally paid-off. In the end, the result is well worth it.

Not only did I manage to make the measurement fit my bundt I was also able to experiment with using two loaf pans and they both came out great! So don’t despair if you don’t have a bundt pan for this, two regular loaf pans are good to use for this cake as well.

Most of all, when Thanksgiving and Christmas season arrives – I just add a cup or so of chopped cranberries, and then it’s my perfect Thanksgiving/Christmas/Holiday treat!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR Portuguese Style Orange and Olive Oil Cake

  • large navel oranges (finely grate the orange rind and set aside the zest then squeeze all the oranges to get about 1
    cup of juice)
  • all purpose flour
  • baking powder – make sure it’s still good and not expired
  • salt
  • eggs – allow it to reach room temperature before using
  • white sugar – so the cake doesn’t darken or brown too much
  • olive oil – get the fresh and fruity kind – see photo below or use the light olive oil
  • fresh cranberries (optional but perfect addition for the holiday season)

NOTE!!! The amount of sugar is correct. There’s a lot of oil used and it’s a big cake, too and that amount of sweetness is required to balance the flavors. But, if you wish you can adjust the sweetness to your liking and try 2 cups first and see if it works for you. Thank you!

HOW TO MAKE Portuguese Style Orange and Olive Oil Cake

Preheat the oven to 350F. Lightly grease a bundt or tube pan (at least the 10-12-cup one) and set aside. You can also use two loaf pans (9×5). Do make sure that you use light-colored bundt/tube or loaf pans as the dark ones don’t work well for this. The cake gets too dark.

Mix the flour, baking powder, and salt in a bowl. Set aside.

A stand mixer would be quite handy for this though a handheld one will also do (use a large
mixing bowl). Beat the eggs in the mixing bowl on medium speed for about 1 minute or until combined.

Get the sugar and slowly pour it in and continue to beat for about 3-4 minutes until the mixture thickens and becomes a pale yellow. Adjust the speed to low and then alternately mix in the flour mixture and the olive oil – begin and end with the flour. I divide the flour mix into three parts when I do this and then pour olive oil in between.

Pour in the orange juice and beat the batter quickly just until everything is combined. Stop the mixer. Fold in the zest. Use a spatula to scrape the batter on the sides of the bowl and incorporate it with the rest then beat again, just for a few seconds, to ensure an even mix.

Transfer the batter into the prepared pan and bake for about 55-60 mins or until a toothpick inserted in the center comes out with only a few crumbs on it. For the loaf pan, about 45-50 mins.

Check after about 40-45 minutes, in either case, to see if the top is browning too much. If that happens simply cover lightly with a foil and continue to bake until the cake is done.

Moist and so delicious, this orange and olive oil cake is bursting with fruity flavors from fresh orange juice and cranberries. Perfect for your Christmas or New Year dessert table! | manilaspoon.com

Remove from the oven and place it in a cooling rack. Cool for about 30-40 mins in the pan before removing it to ensure that the cake does not break when you transfer it. Cool completely in a rack. Dust with confectioner’s sugar, if desired.

Note: Patience is a virtue — do not even think about touching it (I know it’s tempting but don’t!) or eating it until at least after a day. The second day, if you can wait, is even better. This cake is worth the wait. I just leave the cake in the kitchen for the waiting period (and pretend it’s not there so I am not tempted to eat it!) but in the Philippines where the weather is warmer, perhaps it’s better to place it in the fridge though you may want it to reach room temp before you eat it.

Moist and so delicious, this orange and olive oil cake is bursting with fruity flavors from fresh orange juice and cranberries. Perfect for your Christmas or New Year dessert table! | manilaspoon.com

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts via email or through our feed or join our site. Needless to say, we’d love you to like us on Facebook or follow us on Pinterest where you can get more recipes and updates. Thanks and happy browsing!

Moist and so delicious, this orange and olive oil cake is bursting with fruity flavors from fresh orange juice and cranberries. Perfect for your Christmas or New Year dessert table! | manilaspoon.com

Orange and Olive Oil Cake

Manila Spoon
Moist and so delicious, this orange and olive oil cake is bursting with fruity flavors from fresh orange juice! It can be made 2 days ahead – letting it sit brings out the best flavor of the cake!
5 from 6 votes
Prep Time 25 minutes
Cook Time 45 minutes
Course Desserts
Cuisine Italian, Portuguese
Servings 12

Ingredients
 

  • 4 pieces large navel oranges, finely grate the orange rind and set aside the zest then squeeze all the oranges to get about 1 cup of juice
  • 3 cups all purpose flour
  • 2 tsp baking powder (add extra 1/2 tsp more if using 2 loaf pans)
  • tsp salt
  • 4 large eggs, room temperature
  • cups white sugar
  • 1 cup light or fruity olive oil, (get the fresh and fruity olive oil or use the light olive oil NOT extra-virgin as that's too intense)
  • cup cranberries, coarsely chopped (optional but great for holiday season)

Instructions
 

  • Preheat the oven to 350F. Lightly grease a light-colored bundt or tube pan (at least the 10-12-cup one) and set aside. You can also use two loaf pans (9×5). Make sure that you use light-colored bundt/tube or loaf pans as the dark ones don’t work well for this. The cake gets too dark.
  • Mix the flour, baking powder, and salt in a bowl. Set aside.
  • A stand mixer would be quite handy for this though a handheld one will also do (use a large mixing bowl). Beat the eggs in the mixing bowl on medium speed for about 1 minute or until combined.
  • Get the sugar and slowly pour it in and continue to beat for about 3-4 minutes until the mixture thickens and becomes a pale yellow. Adjust the speed to low and then alternately mix in the flour mixture and the olive oil – begin and end with the flour. I divide the flour mix into three parts when I do this and then pour olive oil in between.
  • Pour in the orange juice and beat the batter quickly just until everything is combined. Stop the mixer. Fold in the zest. Use a spatula to scrape the batter on the sides of the bowl and incorporate it with the rest then beat again, just for a few seconds, to ensure an even mix.
  • Transfer the batter into the prepared pan and bake for about 55-60 mins or until a toothpick inserted in the center comes out with only a few crumbs on it. For the loaf pan, bake for about about 45-50 mins. Check after about 40-45 minutes, in either case, to see if the top is browning too much. If that happens simply cover lightly with a foil and continue to bake until the cake is done. Using a lighter colored pan would diminish the darkening of the cake as it bakes.
  • Remove from the oven and place it in a cooling rack. Cool for about 30-40 mins in the pan before removing it to ensure that the cake does not break when you transfer it. Cool completely in a rack. Dust with confectioner’s sugar, if desired.

Notes

TIPS & TRICKS
 
The amount of sugar is correct. There’s a lot of oil used and it’s a big cake, too and that amount of sweetness is required to balance the flavors. But, if you wish you can adjust the sweetness to your liking and try 2 cups first and see if it works for you. Thank you!
Using a lighter colored pan would diminish the darkening of the cake as it bakes so use that if possible.
Patience is a virtue — do not even think about touching it (I know it’s tempting but don’t!) or eating it until at least after a day. The second day, if you can wait, is even better. This cake is worth the wait. I just leave the cake in the kitchen for the waiting period (and pretend it’s not there so I am not tempted to eat it!) but in the Philippines where the weather is warmer, perhaps it’s better to place it in the fridge though you may want it to reach room temp before you eat it.  Trust me, it’s worth all the effort as it’s such  a delicious cake!
 
Keyword orange and olive oil cake, orange cake with cranberries, portuguese style orange and olive oil cake
Tried this recipe?Let us know how it was!

Last updated on April 12th, 2023 at 07:23 am

Follow:

34 Comments

  1. November 11, 2012 / 12:59 pm

    oh my abby – another great treat and another salivating jen.

    thanks for the recipe!

    • November 11, 2012 / 9:37 pm

      Hi Jen! I always love your comments! You always make me chuckle! 🙂 Thanks and glad you stopped by.

  2. November 11, 2012 / 10:56 pm

    This cake looks super delicious but I don't think I can find a fruity version of EVOO here…

    • November 12, 2012 / 2:03 am

      Hi Peachkins! You can use the light olive oil (not the regular EVOO) or it will taste grassy – that's why the recommended one is the fruity kind (it's the best for this cake). In one of my attempts I did try the regular EVOO, just to see how it will turn out and my husband noticed the distinct olive oil taste but when I tried the light one not so much. The cake will still be good especially if you wait 2 days. By then the cake has achieved its full flavor potential.

    • Anonymous
      August 22, 2014 / 6:26 pm

      I’ve been successful the first time I baked this. Since then I always make this cake whenever I have occasion to serve it as my dessert. It’s really delicious.

    • October 3, 2014 / 12:21 am

      Oh, I am so happy to know that. Thanks for trying and glad to know you enjoyed my favorite cake!

  3. November 12, 2012 / 2:02 pm

    Pretty and fruity! I've gotten really curious with that fruity EVOO 🙂

    • November 12, 2012 / 8:44 pm

      It works really well with this recipe. Hope you can try it and let me know if you do. Thanks for stopping by! 🙂

  4. November 14, 2012 / 8:11 am

    I love orange cake! Yours looks and sounds really yummy! Thanks for linking up with me for Friday Favorites! Please come back and link up again this week.

    • November 14, 2012 / 12:47 pm

      Thanks Jerri! You're welcome! Glad to have found your lovely blog! 🙂

  5. November 14, 2012 / 8:32 pm

    I have tried similar recipe with Lemon and olive oil and they are absolutely delish and refreshing. I love olive oil cakes. The fruity flavor of Olive oil really enhances the cake overall.

    • November 14, 2012 / 10:04 pm

      So true, Shibi! I have to try one with lemon too. Sounds delicious!

  6. November 16, 2012 / 2:05 pm

    My husband and I spent our honeymoon in Portugal I remember the desserts being like this one. Can't wait to try it. Please share your recipe today on my foodie friday party.

    • November 16, 2012 / 10:06 pm

      Hi Diane, Glad you stopped by Manila Spoon! Haven't been to Portugal myself but I can imagine how good the food must be there! Thanks for the invite too. Will be there.

  7. November 17, 2012 / 6:59 pm

    Abby how lucky am I, that I also get to comment on your recipes as a Co host of Foodie Friends Friday! Your cake looks delicious! I love all your stuff!
    Thank you for sharing at Foodie Friends Friday!

    • November 17, 2012 / 11:59 pm

      Thanks, Jutta! Thanks for being so sweet. Love Foodie Friends Friday!

    • November 19, 2012 / 2:47 am

      Thanks, Robyn! Glad you stopped by!

  8. November 18, 2012 / 11:41 pm

    Abby, it looks so beautiful and delicious. Your photography is really good also! Thanks for sharing on Foodie Friends Friday!

    • November 19, 2012 / 2:46 am

      Thanks, Lois! I love Foodie Friends Friday! Never want to miss them if I can help it! 🙂

  9. November 23, 2012 / 2:38 pm

    Happy Thanksgiving your recipe is being featured today on foodie friday. I will be tweeting etc it this week. Thanks for sharing it with us.

    • November 23, 2012 / 9:33 pm

      Thanks, Diane! What a pleasant surprise! So happy and this truly made my day! 🙂

  10. Anonymous
    August 1, 2013 / 9:18 pm

    This sounds wonderful!

    • October 3, 2014 / 12:20 am

      Thanks and hope you'd get the chance to try it.

  11. Anonymous
    August 1, 2014 / 2:29 pm

    I tried this cake and it is to die for! This recipe is a keeper, it is delicious! I only used 2 cups of sugar (instead of 2.5) and it was still sweet! I would reduce it to 1 3/4 next time. I love sweets but American recipes tend to use way too much sugar in deserts!

    • October 3, 2014 / 12:20 am

      You certainly can adjust the sweetness to your liking. Glad you enjoyed it. Thanks.

  12. November 14, 2019 / 1:20 pm

    I can’t seem to find the icon to “Click the above icon to print.” Would you please show me where it is? Thank you so much.

    • abigail
      Author
      November 15, 2019 / 9:32 am

      It’s just above “Click the above icon to print.”. You can’t miss it – it’s the printer (print-friendly) icon. I hope that helps. Thank you for asking.

  13. Cynthia | What A Girl Eats
    October 25, 2021 / 7:49 pm

    5 stars
    Such a delicious cake! So moist and tender! Love the addition of cranberries.

  14. Amanda Dixon
    October 25, 2021 / 11:18 pm

    5 stars
    This is a delicious cake! The citrus flavor was perfect, and it came out so nice and moist.

  15. Claudia Lamascolo
    October 26, 2021 / 6:11 am

    5 stars
    Delicious moist and tender cake I was expecting heavy and pleasantly surprised its a keeper and amazing!

  16. Melanie
    October 26, 2021 / 2:00 pm

    5 stars
    We have a similar recipe in France (we eat it during the Christmas season) so this looks totally like my kind of cake!

  17. Swathi
    October 26, 2021 / 6:39 pm

    5 stars
    This Portuguese style orange cake looks perfect I would love to try it.

  18. Natalie
    October 27, 2021 / 5:13 am

    5 stars
    Beautiful cake. Texture is amazing. So buttery and soft, and looks extra delicious. I just saved the recipe. I will bake it this weekend.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating