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Olive Oil Cake

December 23, 2014 By Jessica

Oddly enough, and usually the case, I have food on my mind while running. I know, the thought of food meandering in my head while working up a sweat to “Eye of the Tiger” does seem unconventional, and well, odd but I just can’t help but think of food, even on a run. Lately more about sweets than savory. Then again, it is December, the unofficial month of sugar, where there is more sugar in my kitchen than usual. 

And so after scouring Pinterest I found a recipe from blog Food 52 and gave it a gluten, dairy, soy free twist, then jeweled it with candied orange pieces and a sprinkling of rosemary. An olive oil cake seemed apropos during Chanukah, and surprisingly light given it’s name. I never did get over to Williams Sonoma for the Star of David shaped cake pan I was inspired to make (from the catalog). Though simple and more rustic, this cake compensated for any lack of a Star of David cake. 

I ordered some candied citrus online earlier this month along with fiori di sicilia for a Panforte cake I want to make (wish there was more time in the day, ugh) and since I already had it I couldn’t help adding some into the cake for an extra-special holiday touch (even though Italian ingredients aren’t very common for a Chanukah cake, did I mention I’m a bit unconventional?). The cake would likely be as delicious without the two pricier ingredients, and certainly not necessary to special order, but (and only but) if you can find a gluten free brand locally I encourage you to sample candied citrus if you haven’t yet – it’s a complex flavor of bitter and sweet – the ones from Italy only, other imports with corn syrup do not taste the same.

This cake has such a nice balance of olive oil flavor along with the candied orange and fresh rosemary. Nothing overpowers in flavor and yet they all come forward at once. You also get a subtle hint of cornmeal and a slightly crisp exterior against the moist, almost-wet cake. My oldest son who cannot tolerate eggs was out of town this past weekend so I included eggs in this recipe but I don’t see why this couldn’t be made with egg replacer or chunky applesauce. Will do that next time … if you do try this without eggs please send me a note or comment on how it turned out.

This is not a very sweet kind of cake. More like a cake to serve with coffee for breakfast or after dinner with a little coconut cream on top. 

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

We ate the (still moist) cake the next day because “Mom blogger” didn’t have time (got a professional camera for Chanukah that I am learning how to use – first food pics!) to take any pictures, and you know what that means … and yes, I had to hide the cake, otherwise you ‘d see a nibbled-on cake.

As I was eating it (with my lavender tea) I thought how pretty this cake is to give as a hostess gift. Noted.

While I should be traditionally frying some glorious yeasted doughnuts in a gallon of oil, I opted for this baked cake with oil for Chanukah instead (easier than proofing dough and frying in my already hectic life). Between you and me, I am so glad I did … the cake didn’t require a mixer, simple ingredients (other than candied orange and fiori stuff), and came out golden and gorgeous after just 30 minutes of prep.

We need simple recipes like this in our book.

I bet this would be delicious with slivered almonds on top, or made with Meyer lemons (with poppy) instead of orange, or/and with a syrupy glaze on top. It really is a great base of a cake. A recipe that adapted well, and just may be a Chanukah holiday tradition in our home.

Hope you enjoy this as much as we did! 

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

 

Adapted recipe from Food52 Maialino’s Olive Oil Cake

Makes a 9-inch round cake
You will need a 9 inch springform pan

Ingredients:

1/2 (77 g) cup coconut flour
3/4 (83 g) cup ground yellow cornmeal
1/2 (79 g) cup white rice flour
1/2 (70 g) cup ground cashew meal, or almond
1 1/4 cups sugar
1 teaspoons kosher salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 cup extra-virgin olive oil
1 1/4 cups almond milk
3 large eggs
zest of 1 large orange
juice of one large orange (about 1/4 cup)
1/2 teaspoon fiori di sicilia – see note – (found here), or orange extract
2 tablespoons Grand Marnier liqueur, or other GF orange liqueur
1/2 tablespoons fresh chopped rosemary
1/2 cup candied orange peel cubes (I buy from Market Hall Foods online, these are gf/df/sf)
powdered sugar for garnish

Preparation:

Heat the oven to 350° F with rack positioned in the center of the oven.

Oil, or spray a 9-inch springform cake pan that is at least 2 inches deep and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk together the flours, sugar, salt, baking soda and baking powder.

In another bowl, whisk the olive oil, almond milk, eggs, orange zest, orange juice, fiori di sicilia, Grand Marnier, and rosemary. Add the dry ingredients; whisk until just combined. Fold in candied orange cubes.

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

Note:  Fiori di sicilia literally means “flowers of Sicily” in Italian. It is a floral extract with the flavors of vanilla and orange that adds another dimension to baking. Traditionally used in panettone, and other Italian baked goods. Needs to be refrigerated after opening, unlike other extracts.

Note: Leave out candied orange and fiori di sicilia if unavailable, the cake will still hold up well since I didn’t use enough of the candied cubes to affect volume.

Note: I cut the sugar, reduced the olive oil and Grand Marnier, added baking powder, candied orange cubes and rosemary in addition to adapting flours and “milk”.

Note: the batter should be thinner than traditional cake batter and more like pancake batter.

Pour the batter into the prepared pan and bake for 60-65 minutes, until the top is golden and a cake tester comes out with some crumb. Mine was done at 63 minutes and cracked a bit on top.

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

Oh, I did throw a few pieces on top of the batter at the last minute … why you see those cubes that appear to be floating on top.

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

Note: The cake had a raised center mound with some cracks when done. The raised center came down after about 30 minutes without any deflating “dent” in the cake. The sides and edges of the cake were more golden than the top center and pulled away slightly from the pan when done. The original recipe said to slide a knife around the edges to help release the cake, I found the cake separated beautifully from the pan (after cooling for an hour), without any tears, when I expanded the springform. I lifted it slightly to put a cake lifter under, then transferred the cake onto my cake platter.

Let the cake cool in the pan for about an hour. Transfer onto your cake platter and sift powdered sugar on top before serving.

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

olive oil cake gluten free dairy free soy free recipe From Jessica's Kitchen

Olive Oil Cake
 
Save Print
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: makes one 9 inch round cake
Ingredients
  • Makes a 9-inch round cake
  • You will need a 9 inch springform pan
  • ½ (77 g) cup coconut flour
  • ¾ (83 g) cup ground yellow cornmeal
  • ½ (79 g) cup white rice flour
  • ½ (70 g) cup ground cashew meal, or almond
  • 1¼ cups sugar
  • 1 teaspoons kosher salt
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 cup extra-virgin olive oil
  • 1¼ cups almond milk
  • 3 large eggs
  • zest of 1 large orange
  • juice of one large orange (about ¼ cup)
  • ½ teaspoon fiori di sicilia – see note – or orange extract
  • 2 tablespoons Grand Marnier liqueur, or other GF orange liqueur
  • ½ tablespoons fresh chopped rosemary
  • ½ cup candied orange peel cubes (I buy from Market Hall Foods online, these are gf/df/sf)
  • powdered sugar for garnish
Preparation
  1. Heat the oven to 350° F with rack positioned in the center of the oven.
  2. Oil, or spray a 9-inch springform cake pan that is at least 2 inches deep and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
  3. In a bowl, whisk together the flours, sugar, salt, baking soda and baking powder.
  4. In another bowl, whisk the olive oil, almond milk, eggs, orange zest, orange juice, fiori di sicilia, Grand Marnier, and rosemary. Add the dry ingredients; whisk until just combined. Fold in candied orange cubes.
  5. Note: Fiori di sicilia literally means “flowers of Sicily” in Italian. It is a floral extract with the flavors of vanilla and orange that adds another dimension to baking. Traditionally used in panettone, and other Italian baked goods. Needs to be refrigerated after opening, unlike other extracts.
  6. Note: Leave out candied orange and fiori di sicilia if unavailable, the cake will still hold up well since I didn’t use enough of the candied cubes to affect volume.
  7. Note: I cut the sugar, reduced the olive oil and Grand Marnier, added baking powder, candied orange cubes and rosemary in addition to adapting flours and “milk”.
  8. Note: the batter should be thinner than traditional cake batter and more like pancake batter.
  9. Pour the batter into the prepared pan and bake for 60-65 minutes, until the top is golden and a cake tester comes out with some crumb. Mine was done at 63 minutes and cracked a bit on top.
  10. Oh, I did throw a few pieces on top of the batter at the last minute … why you see those cubes that appear to be floating on top.
  11. Note: The cake had a raised center mound with some cracks when done. The raised center came down after about 30 minutes without any deflating “dent” in the cake. The sides and edges of the cake were more golden than the top center and pulled away slightly from the pan when done. The original recipe said to slide a knife around the edges to help release the cake, I found the cake separated beautifully from the pan (after cooling for an hour), without any tears, when I expanded the springform. I lifted it slightly to put a cake lifter under, then transferred the cake onto my cake platter.
  12. Let the cake cool in the pan for about an hour. Transfer onto your cake platter and sift powdered sugar on top before serving.
3.5.3208

 

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gluten free dairy free recipes
recipe image
Recipes
Gluten Free Olive Oil Cake
Published On
2014-12-23

Filed Under: cakes, dessert, entertaining, holiday Tagged With: cakes, dairy-free, dessert, entertaining, gluten-free, holiday, soy-free

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Comments

  1. Monica says

    December 23, 2014 at 8:03 am

    Olive oil cake looks wonderful Jessica! Would love this with my coffee in the morning.
    Reply
  2. Susan says

    December 23, 2014 at 8:08 am

    I love olive oil cake and yours doesn't look oily at all. Would love to try this with the candied orange and Fiori di sicilia, a luxury treat it is!
    Reply
  3. Kim says

    December 23, 2014 at 8:12 am

    I want a slice with my tea right now, this looks so moist and can imagine how amazing it must taste with the candied orange. What kind of camera have you been using before your new gift?
    Reply
    • Jessica says

      December 23, 2014 at 11:33 am

      Kim, the candied orange is a little pricey but such a treat! I have been using my iPhone for all my photos! I think I am (was) the only blogger out there without a "professional" camera. Until now! Hubby splurged and got me a Canon Rebel. I am still in training mode :)
      Reply
  4. Jackie says

    December 23, 2014 at 8:59 am

    I recently bought candied citrus for a Christmas cake and want to make this olive oil cake during the week. If I use lemon citrus and lemon juice will that go with rosemary? Do you suggest limoncello? Thanks!
    Reply
    • Jessica says

      December 23, 2014 at 11:28 am

      Jackie, yes rosemary does go well with lemon. I am not sure if Limoncello is gluten free, I haven't used it. I'm sure google can help with that :) Enjoy!
      Reply
  5. Trudy says

    December 23, 2014 at 9:03 am

    How do I serve this to kids with alcohol in it?
    Reply
    • Jessica says

      December 23, 2014 at 11:23 am

      Trudy, the alcohol in the cake gets burned off during the baking process so you are really just left with the orange flavor. I reduced the amount from the original recipe but you can certainly replace with more orange juice if you feel like :)
      Reply
  6. Josie says

    December 23, 2014 at 9:05 am

    Your cake looks like something my family would love on the weekend. I want to try this without eggs per your suggestion, any brand of applesauce suggested? Thank you in advance :)
    Reply
    • Jessica says

      December 23, 2014 at 11:19 am

      Josie, any chunky type should be fine. I substitute one egg for 1 1/2 tablespoons of apple sauce. It will be more moist than with eggs so allow for about 10 more minutes of baking time, checking it after 60 minutes. Enjoy!
      Reply
  7. Beth says

    December 23, 2014 at 9:21 am

    Gosh the flavors in this cake are everything I love in a cake without it being overly sweet and fussy. Perfectly simple with great flavors. Adding this to my baking list this week. Thanks!
    Reply
  8. Bev says

    December 23, 2014 at 10:47 am

    This cake and featured portraits look fantastical! I'm tempted to pardon myself from work tomorrow and instead fill my belly up with this olive oil cake, Jessica. Gorgeous.
    Reply
  9. madison says

    December 23, 2014 at 10:49 am

    Yeah i agree I love the new camera. What a recipe to break it in with lovely and mesmerizing cake!
    Reply
  10. Otto says

    December 23, 2014 at 10:50 am

    Eye of the tiger!
    Reply
  11. Rosalie says

    December 23, 2014 at 11:21 am

    My mouth was watering while I was reading your post on this cake. It looks incredible and I'm sure tastes incredible. I'm going to try this cake without the candied fruit or fiori di sicilia. I'll let you know how it comes out.
    Reply
  12. Talia says

    December 23, 2014 at 1:36 pm

    Your olive oil cake looks enticing enough for me to go get some candied orange. Luckily I have a gourmet shop with gluten free goodies like this near me in NYC and will be baking this for Christmas morning with hot apple cider. I can taste it already!
    Reply
  13. Jennifer says

    December 23, 2014 at 4:16 pm

    This looks like a teacake I wouldn't be able to share. You really turned up the volume with candied orange, rosemary, and the amazing floral extract fiori di sicilia and I am dancing my way into the kitchen! We use candied citrus and fiori in our fruit loaves this time of year and this would be a great addition to my dessert table. Thank you for sharing :)
    Reply
  14. Vicky says

    December 23, 2014 at 11:14 pm

    "Golden and gorgeous" it is! Also wanted to let you know that fiori di sicilia stains fabric, careful not to let it spill.
    Reply
    • Jessica says

      December 24, 2014 at 12:19 pm

      Vicky, thank you for sharing. I didn't know that!
      Reply
  15. Lisa says

    December 24, 2014 at 12:46 pm

    I just took my olive oil cake out of the oven and it smells and looks divine. I added more orange zest and orange extract since I didn't have the special extract and orange in your recipe, and left everything else the same. I used a Ligurian olive oil a friend gave me for my oil. The center mound came down after 20 minutes on my cake. I cannot wait to show off my dessert after our Christmas Eve dinner that I will serve with port!
    Reply
  16. Kay Urlinger says

    December 29, 2014 at 2:01 pm

    Printing this recipe! I want to make this, Jessica
    Reply
  17. Wendy says

    January 11, 2015 at 12:33 am

    just got back from vaca but caught up with everything and yes I do love the new camera and what you're doing lately! This Olive oil cake is beautiful and I'm also going to pin the poached pears. Hope all is well!
    Reply
  18. Hannah Harrison says

    January 13, 2015 at 10:45 am

    looks incredibly moist and I love the powdered sugar atop
    Reply
  19. Annie says

    February 3, 2015 at 8:54 pm

    I patiently waited for my candied citrus to arrive for this recipe. I took a chance with a pricier ingredient, hoping and praying this is not another fluke blogger with gluten-dairy free blunders, well, I figured with the photos I will get a good idea of how it should look. My batter looked a little thicker so I watched my oven time and my cake was ready in 60 minutes. It was perfect, incredibly moist and the candied citrus was worth the wait! This is a keeper in my book. I am now a fan and look forward to trying more recipes!!
    Reply
    • Jessica says

      February 5, 2015 at 12:50 pm

      Thank you Annie for being a fan :) and thank you for taking a chance on my recipe, so happy you loved it!
      Reply
  20. Maureen says

    March 15, 2015 at 11:17 pm

    Recently pinned this and made it today with candied citrus I had leftover from Christmas. I left out the rosemary (not a fan) but followed the rest and it was moist with mild olive oil flavor more of a orange flavor (maybe because it's w/o rosemary?). My guests couldn't believe it's gluten and dairy free. Cheers from Greece!!
    Reply
    • Jessica says

      March 18, 2015 at 11:48 am

      Yay! Thank you for sharing all the way from Greece, WOW. Happy to hear it was a hit Maureen :)
      Reply
  21. Sam says

    December 30, 2015 at 3:11 pm

    I found candied gluten dairy free orange but not fiori de sicilia extract. Can I use orange extract or will it alter the flavor of the cake?I would love to make this today. Thanks!
    Reply
    • Jessica says

      December 30, 2015 at 6:15 pm

      Sure, orange extract would be the next best thing. Enjoy!
      Reply
  22. Coralee Loftus says

    November 28, 2019 at 1:23 am

    What an outstanding post, thank you a lot for climbing this acute issue. Being profoundly assured that many of folks would discuss your perspectives, and I even showed your writing to a close friend of mine. And that is when the arguments began... We have different opinions but, naturally, no matter, be it only something regular or really important, should ruin a true friendship. In my humble view, which surely has the right to exist, the first point you have made cannot be contested.
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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