Olive Oil Cake (Whipped Orange Curd)

Olive Oil cake is probably one of my favorite cakes to make of all-time. It is delicate and so well-balanced. There are many versions of this cake out there, but I was inspired by @figandoliveplatter’s citrus olive oil cake topped with a citrus cream (https://figandoliveplatter.com/citrus-olive-oil-cake-topped-with-a-citrus-cream/). My version consists of my go-to olive oil cake base recipe, and a whipped yogurt cream and orange curd topping, which kept it light and fresh. Check out the recipe below!

Ingredients:

Olive Oil Cake:

• 1 1/2 cups all-purpose flour

• 1 cup sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 3/4 cup extra-virgin olive oil

• 1/2 cup milk (alternative: yogurt)

• 1/4 cup fresh orange juice (alternative: lemon)

• 1 tablespoon orange zest

• Powdered sugar, for dusting

Whipped Orange Curd Topping with Stabilized Yogurt-Infused Whipped Cream:

Orange Curd:

• 1/2 cup fresh orange juice

• 1 tablespoon orange zest

• 1/2 cup sugar

• 2 large eggs

• 3 tablespoons unsalted butter, cubed

Yogurt Whipped Cream:

• 1 cup heavy cream

• 2 tablespoons yogurt (plain, Greek, or regular)

• Splash of vanilla

• Optional: additional sugar to taste

Cooking Steps:

1. Bake the Olive Oil Cake:

   • Preheat the oven to 350°F and grease a (9-inch) round cake pan.

   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

   • In another bowl, whisk together the eggs, olive oil, milk (yogurt will make it more acidic and help the cake rise if you choose that), Orange juice, and orange zest.

   • Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

   • Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Orange Curd:

   • In a small saucepan, combine the orange juice, orange zest, sugar, and eggs.

   • Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).

   • Remove from heat and whisk in the cubed butter until melted and well combined.

   • Transfer the orange curd to a bowl and let it cool to room temperature. You can also refrigerate it to use at a later time once cooled.

3. Prep the Stabilized Yogurt Whipped Cream:

   • Chill a mixing bowl and beaters in the freezer for about 15-20 minutes.

   • In the chilled bowl, whip the heavy cream until it starts to thicken.

   • Add the yogurt to the whipped cream and continue whipping until soft peaks form. The yogurt serves to stabilize the cream.

   • Totally Optional: Add additional sugar to sweeten the whipped cream.

4. Combine and Serve:

   • Gently fold the cooled orange curd mixture into the stabilized yogurt-infused whipped cream until well combined.

   • Transfer the mixture to the refrigerator to chill and set further if needed.

   • Once chilled and set, spread the whipped orange curd topping over the cooled orange olive oil cake.

   • Totally Optional: Garnish with additional orange zest/slices or greenery before serving.

Serve and enjoy your cake with the whipped orange curd topping! This is such a delightful recipe, and I hope you give this recipe a try this summer! ❤️