Description

This Orange Aperitivo Olive Oil Cake is a moist and flavorful dessert that combines the bright citrus notes of orange zest and juice with a hint of bittersweet aperitivo such as Aperol, Campari, or Bruto Americano. The use of extra virgin olive oil imparts a rich, fruity depth, making this cake a perfect companion to an afternoon tea or a sophisticated after-dinner treat. With a tender crumb and lightly caramelized sugar crust, it’s both simple to make and impressive to serve.

Ingredients

Dry Ingredients

2 cups all purpose flour
1 1/4 cups granulated sugar (divided: 1 1/4 cup plus 2 tablespoons total)
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons orange zest

Wet Ingredients

1 1/3 cups extra virgin olive oil
1 1/4 cups whole milk (at room temperature)
3 large eggs (at room temperature)
1/4 cup fresh orange juice
1/4 cup aperitivo (such as Aperol, Campari, or Bruto Americano)

For Garnish

1-2 tablespoons confectioners’ sugar (powdered sugar)
Fresh whipped cream (optional, for serving)

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or a springform pan at least 2 inches deep using cooking spray or butter. Line the bottom and sides with parchment paper, then grease and dust lightly with flour to prevent sticking. If your pan is less than 2 inches deep, divide the batter between two pans to prevent overflow.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, 1 1/4 cups granulated sugar, sea salt, baking powder, and baking soda. Add the orange zest and whisk to distribute evenly, infusing the dry mix with citrus aroma.
Mix Wet Ingredients: In a separate bowl, whisk together the extra virgin olive oil, whole milk, eggs, fresh orange juice, and aperitivo, ensuring all liquids are well combined and smooth.
Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are okay and help maintain a tender crumb.
Fill Pan and Sprinkle Sugar: Pour the cake batter into the prepared pan(s). Evenly sprinkle the remaining 2 tablespoons of granulated sugar on top of the batter to create a sweet, slightly crunchy crust during baking.
Bake the Cake: Place the pan(s) in the oven and bake for 50 minutes to 1 hour for a single 9-inch pan, or approximately 30-40 minutes for two smaller pans. The cake is done when the top is golden and a toothpick or cake tester inserted in the center comes out clean.
Cool in Pan: Remove the cake from the oven and transfer it to a wire rack. Let it cool in the pan for about 30 minutes to set and firm up.
Unmold and Final Cool: Run a knife around the edge of the pan to loosen the cake. Invert the cake onto the rack and allow it to cool completely to room temperature.
Garnish and Serve: Sprinkle the cooled cake with confectioners’ sugar. Serve slices with fresh whipped cream if desired for a delightful finishing touch.

Notes

Use room temperature eggs and milk to ensure better mixing and a lighter cake texture.
If you don’t have aperitivo, substitute with orange liqueur or a bit of Campari for the bittersweet flavor.
Make sure your cake pan is properly prepared with parchment and grease to avoid sticking.
Check cake doneness early if using two pans, as smaller cakes bake faster.
Olive oil can be substituted with a mild-flavored vegetable oil but extra virgin olive oil adds distinctive flavor.
This cake keeps well covered at room temperature for 2-3 days or can be refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: Italian