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Aromatic Orange Olive Oil Cake

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

40 minutes

Cook Time

45 minutes


10-12 people


  • 2 oranges
  • 2-1/3 cups sugar
  • Butter for greasing the pan
  • 2-1/2 cups flour, plus some extra for dusting the pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons Aged Tahitian Vanilla Balsamic Condimento
  • 4 eggs
  • 6 tablespoons Fused Whole Fruit Blood Orange Olive Oil
  • 1/4 cup fresh orange juice
  • 1/4 cup confectioner's sugar
  • Sea salt for garnish


  • Heat oven to 350 degrees.
  • Cut about 1/2-inch from the tops and bottoms of oranges and then quarter, lengthwise. Bring 6 cups of water to a boil in a medium saucepan. Add the oranges. Bring water to a boil again. Drain. Repeat boiling process twice more with fresh water each time.
  • Put oranges, 1 cup sugar, and 4 cups of water into a saucepan over medium-high heat. Cook, stirring often, until sugar is dissolved and orange rind can be easily pierced with a fork, about 30 minutes. Remove from heat and cool to room temperature.
  • Grease a 10-inch round pan with butter and dust with flour. Line pan bottom with parchment paper cut to fit. Set the pan aside.
  • Whisk together the flour, baking powder, and baking soda in a bowl and set aside.
  • Remove orange quarters from the syrup, discard any seeds, and place oranges in a food processor bowl. Pulse until they form a chunky purée (10-12 pulses). Add remaining sugar, the flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes.
  • Add olive oil and process until combined. Pour batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean (about 40-45 minutes. Cool for 30 minutes.
  • In a small bowl, combine the orange juice and confectioner's sugar to make a thin glaze, Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over the top and sides of cake and let cool completely. Garnish cake with salt flakes.
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