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Orange Olive Oil Cake
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Nutrition Facts
Serving Size 102 g
(Approx. 12 Servings)
Amount Per Serving
Calories 350 Calories From Fat 180
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 150 mg 6%
Total Carbohydrate 37 g 12%
Dietary Fiber 1 g 4%
Sugars 21 g
Protein 4 g
Vitamin A 2% • Iron 8%
Vitamin C 2% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Orange Olive Oil Cake
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Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

3 large eggs
1 cup(s) sugar
1 1/2 cup(s) whole milk
1 cup(s) Texana 100% Extra Virgin Olive Oil, plus as needed to coat pan
1 Tbsp orange, zested
1 1/2 cup(s) all purpose flour, plus as needed to coat pan
1/2 cup(s) coarse-ground cornmeal
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/4 cup(s) powdered sugar
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Instructions

1
Preheat oven to 350°F.
2
Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.
3
In a large bowl, whisk eggs and sugar until well blended and light in color. Add milk, olive oil and orange zest. Mix well.
4
In another bowl, stir flour, cornmeal, baking powder, baking soda and salt. Add egg mixture to the dry ingredients, stirring until just blended. The batter will be slightly lumpy; do not over-mix.
5
Pour batter into prepared cake pan and bake 40 to 50 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool completely.
6
Once cake has cooled, run a knife around perimeter of pan and invert cake onto a serving plate.
7
Dust cake with powdered sugar and drizzle with additional olive oil as desired.
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