Portuguese Orange-Olive Oil Cake
November 2, 2009 posted by David Leite
Last week I was on one of my favorite shows, Connecticut Style, with Desiree Fontaine and Sonia Baghdady. I made my Orange-Olive Oil Cake. It was a huge hit with them, the crew, and even the dancers from Fred Astaire Studio, who were on later in the show. (And who, by the way, were eating the biggest pieces.)
This cake was, without a doubt, the hardest recipe to develop in The New Portuguese Table. Cindi Kruth, one of my recipe testers, and I made 13 versions of it until I knew it was as good as the recipe I got at Papas, the tiny restaurant up the hill from my apartment in Lisbon. The problem was—and I have no idea of this was intentional (you know how some cooks can be)—but they gave me a recipe for a classic chiffon cake. Yet their mighty bolo de laranja was dense and rich, and just one slice could satisfy even my appetite.
Friend and Portuguese food scholar Janet Boileau was smitten with the cake and also went to work trying to figure it out. In the end, it took a call to the wonderful Lisbon chef Fausto Airioldi to help me get a handle on the dessert. He agreed with me that this was no stinking chiffon cake. It was too full of the bold flavors of Portuguese. So, that’s when Cindi and I started from scratch, literally. Several weeks later, we came up with this. And if you had a chance to stop one of my book signings, you would have had a sample. It’s what I always serve, and people always ask for, when I’m fending off those huge lines of three and four fans.
If you want the recipe, leave a comment and let me know.
Portuguese Orange-Olive Oil Cake
by David Leite
from The New Portuguese Table: Exciting Flavors from Europe’s Western Coast
(Clarkson Potter, 2009)
Serves 10 to 12
Atenção: Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. Since this cake only gets better with age, don’t even think about taking a bite until the day after you make it, or even the day after that.
convert Ingredients
Nonstick baking spray with flour
4 to 5 large navel oranges
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
Confectioners’ sugar, for sprinkling
Method
1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
2. Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.
3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
6. Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.
LC
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Thanks for this wonderful website and all the culinary culture it provides. If i could, I’d definetly come to one of your book signings. I live in Norway and just yesterday made a portuguese recipe of Bacalhau, dry cod fish. The portuguese are splendid to say the least. I would love to get your hard to achieve orange cake recipe! My mother used to make it and mine never turned excelent. How can i get it? thanks in advance.
Would love the recipe!!!
I would love that recipe, but I fear I’m calling myself out on the fact that I haven’t bought your book yet. I have every intention of doing so as soon as I get some pocket money!
Just stumbled onto this site. The cake looked amazing. I am Portuguese myself and am trying to bring Portuguese cooking to my family. The Olive oil cake looks like a great way too start.
This sounds delicious and full of flavor without being loaded with fat. Pray share!
David! I haven’t been to your site in a while, nor have I purchased your book (all in good time!), but I’m glad to have stumbled back in time to read your posting about the cake. This reminds me of Bolo Podre (spoiled cake) which I’m sure you’ve tasted either in Portugal or here in the States, and which I’m sure you’ll agree is definitely not a chiffon cake! I’ve been working on different variations of Bolo Podre myself, and my latest attempt features hazelnuts (avelãs) and figs (figos). Would love to try out your recipe!
João, I certainly am familiar with bolo podre (also known as “rotten cake,” for those who can’t read Portuguese). I was considering adding it to the book, but when I came across this cake, I knew, for me, it bested it.
I’ve suggested to my husband he buy this book for me for Christmas. Is it possible to get the recipe for the olive oil cake please.I don’t think I can wait till Christmas.
Yes, please, I would LOVE the recipe!
It looks delicious! I would love to have the recipe.
Hi,
I just watched the video of the making of the Portuguese Orange-Olive Oil Cake and would love the recipe.
Thanks.
I would love the recipe! I’m going wine & olive oil-tasting in Paso Robles next month, and would love to have something to make when I get home with my new oils. :)
I would love the recipe. I’m a sucker for a good olive oil cake. I’ve just come in to possesion of some great oil and would love to give it a workout.
Sounds delicious. Would love the recipe. (And love the site!)
hi, this sounds absolutely delicious! (and dancers do eat a lot :) the recipe would be wonderful as I think americans (myself included) could always use another reason to make cakes.
I love your site, and I would love the recipe for the absolutely wonderful looking cake!
Yes, I would love that recipe for the orange-olive oil cake!
I am a huge fan of olive oil in cakes and I would love to try this recipe out.
Oh, this sounds so wonderful and unusual. I’d love the recipe—thanks.
I’d love the recipe. I make one that sounds very similar and everyone always loves it and can’t believe it’s an olive oil cake. I’ve had great success with all the recipes I’ve tried from your site and can’t wait to try this one as well.
Please send recipe for Portuguese Orange Olive Oil cake. Thank you.
Thank you very much for the recipe. Will have eight dinner-table critics soon. Love your site.
Can you send me this recipe?
Would love the recipe!
I would LOVE the recipe, please. I have a Portuguese friend that I would love to surprise with this cake.
Thanks!
Great video. Please send the recipe! Thanks.
Excellent segment David!
Hi David, Great site. I would love the recipe. Thanks.
Yes, please provide the recipe. I try to collect as many as possible that use olive oil and this one sounds delicious.
You have tantalized me with the tale of developing your Orange-Olive Oil Cake—please share the recipe; it sounds heavenly! With gratitude, Justine
The cake looks wonderful. May I please have the recipe? Thanks
David,
You know this cake is worth every minute we spent and every calorie we consumed testing it. It disappears in a flash every time I serve it. If I am lucky and fast enough to save a piece for later my favorite way to have it is toasted for breakfast. I only wish I could get those fabulous Portuguese oranges.
Those oranges are amazing!
This is a great site, I would like the recipe, please!
Of course we want the recipe! With a headnote like that, how could we not?
Cake is good for you! I can’t wait to tell my 13-year old son. He’ll burn it off in cross-country anyway. Cake is good for me! Heavens to Betsy, Mr. Leite, the Orange-Olive Oil Cake sounds divine. I would love to receive the recipe from you, thanks for the generous offer, and congratulations on all the exposure for “The New Portuguese Table.” Are you signing out Pasadena, CA way, or are you strictly on the East Coast?
Regards from the Triple-Digit Belt,
Sincerely,
Judith Peres
No signings out your way, as of yet. But there’s still time.
Thank you, David. Any estimated time of circulation for the wonderful recipe?
Thank you again, I truly look forward to this!
Regards,
Judith Peres
Judith, scroll up. I placed it on this page.
Thank you so much for this wonderful website, which always has new Portuguese recipes. I have always tried your new recipes and have enjoyed serving them to my family. I would love to get the recipe for the Portuguese orange-olive oil cake. My grandmother is from a small town in Beira Baixa called Granja (next to Amendoa), its almost the centre of Portugal. She always tells us that they used to make all their sweets with olive oil, which is what was abundant in the area. First we found it strange, but once you try it…it is delicious! Thanks again for these fantastic recipes!
Paulo Manuel Cabral
i would love the recipe for the orange Portugese cake.
I have a Portuges husband with quite a sweet tooth. Olive oil- orange cake just might put a smile on his face. Love that there is no butter. Please send recipe.
Do we want the recipe? Do you have to ask? Of course! Thanks for so many wonderful recipes and much, much more besides.
Yes, David.
The orange olive oil cake is a hit….when can we get the full recipe?
I have been smitten with your website these past few months. I have tried some of the recipes I have found and they do not disappoint. I would love to have your orange cake recipe!
Did a search for olive oil cake recipe and fortunately landed right here! How did I miss this in my RSS feed from this your fabulous postings? I would love the recipe which will find me here in Oregon and then I will then be sharing it with my Mother in South Africa. Thank you!
Your cake looks irresistible and from the comments I have read, the recipe is not one to pass up. As someone with a sweet tooth, an amateur baker who also enjoys reading and collecting recipes and who just simply enjoys reading your website, please include me among your admirers for the recipe. Thanks so much.
I would love the recipie. My mother-in-law used to make this cake but I lost the recipe. Obrigada.
I too would love the recipe! I’m on an olive oil kick with my baking. Thanks!
I would love to try this…
Hey, David, i’d like a copy of your portuguese cake—sounds divine. Thanks
Yes! I would like to have the recipe for your wonderful cake.
Sounds delicious. Would love to have the recipe please.
Would love the recipe for orange-olive oil cake. Reminds me of a meyer lemon pound cake i used to make; i always imagined trying to combine it with an orange-cardamom cake recipe i had to see how it would come out—and now it looks like you’ve done it—looks good! i’m going to try the cardamom addition anyhoo, but i bet its just awesome without!
I would love the recipe. I’m having people for dinner this weekend, and I think it would be lovely with some orange curd or an autumn fruit compote.
David,
I would also love the recipe for the orange-olive oil cake. I have had similar cakes in restaurants, but I have a feeling this one is going to be much better. Thanks! Anita
Would love the recipe!!!!!
I had a wonderful olive oil cake at abraco in the east village, nyc. i made one of mark bittman’s olive oil cakes and one of marcella hazan’s, but both were not as rich as the one i tried at the cafe. i’d love to try making the leite’s version. thanks!
I would love the recipe for your cake, thank you.
Hi! I would like the recipe for the Orange Olive Oil Cake. Thanks!
I would love to try this recipe. Being Italian, I love olive oil cakes. Thanks in advance. Such a fan of your website.
My family originally hails from Beja, which is in the Alentejo region of Portugal. The area is filled with olive trees and farms, so it’s no coincidence that olive oil is a regular staple in traditional recipes of the region. The food of the region was meant to survive days in the fields during harvest season without spoiling. This is true of desserts, too. My grandmother would often make a dense olive oil cake that was hardy and sweet. It was a not a tea cake for sure. Oranges are typical of the Moorish influence in the region also, so marrying the two in a cake makes perfect sense. It would be something very traditional to do.
I’m surprised that you found a cake with olive oil in Lisbon, which in culinary terms, is quite different than the other regions of Portugal. And you reproduce it…kudos! I’m sure it would even fool the natives! Keep up the good work.
João, I think the baker at the restaurant is from the Alentejo (Algarve?), if I’m mistaken, which explains the intense orange factor.
I enjoy your website so much. “The New Portugese Table” is on my wish list. I would love to have the recipe for your Orange-Olive Oil Cake. Thank you!
This looks delicious. I’ve been looking for some trans fat free recipes for at home. That’s a lot of sugar though. Did you try it with less in one of those 13 times?
Laurel, actually this is the reduced-sugar version. The Portuguese like their sweets very sweet!
I would appreciate the recipe for your orange-olive oil cake described on your website 9.24.09. Thank you for sending the recipe and additional thanks for a great site. Elaine Manna
I would love this recipe. Thanks, Paulo
Por favor, share the recipe! I’m out in the little town of Patterson in the Central Valley, where many of us Portuguese work and live. I’d LOVE to take this cake to the IES hall here in town and wow’em! If you’re planning a trip this way I’d love to show you around, and take you and your wife to lunch or dinner at the local Portuguese restaurant.
Oh my how gorgeous cake! I’d love (love LOVE) the recipe please! Have a lovely, sunny autum!
Went to Portugal this summer and never had a cake like this! Looks delicious. Would love to have the recipe to make for NYWCA event in October.
Mr. Leite, I stumbled onto this site a few weeks ago, and this is one of the places I try to visit before I begin my day. I’ve recently begun exploring Portuguese cuisine and would love to have this intriguing recipe, if you please. Thank you!
Can I get the recipe please?
I would like to try this recipe. Do you have any bread recipes in your book? Thanks!
I would love to try this recipe and I love your website! Thanks!
Hi David, I’d love to try your Orange-Olive Oil Cake. I’d been waiting anxiously for your cookbook to come out, and wish you a great success with it!
I would love the recipe also. It sounds delicious!
Can I have the recipe please? Love your website!
Hi,
I would love to have the recipe for your portuguese olive oil orange cake please,
thanks!
Andréa
I’d like the recipe, please.
Okay, okay. The recipe is posted above. (It’s easier than write all 73 of you.). I wasn’t holding out on you, either, I just needed to get permission from my publisher to post it. (Yes, even authors need to get permission.) I hope you enjoy the cake. Live long and baking happy.
Please send recipe for cake.
I’ve posted the recipe above. Enjoy!
Outstanding recipe. Thank you.
I am so excited to get your cookbook. My husband and I traveled to Portugal on a total whim in 2008 (we went to England in January. Bad idea. The weather was miserable so we hopped the cheapest flight to the warmest place. Lisbon!). We fell irrevocably in love with Portugal. The food was so fantastic (you don’t perchance include a recipe for those yummy donuts with orange sugar, do you?) and we found the countryside, the cities, the people terribly romantic. I’ve been plotting to go back ever since. Your recipes will have to tide me over until then.
Willi, I’m so happy to know the book is helpful to you. When you go to Portugal, let me know!
Dear David, I’ve finally got round to making this recipe from the book, and as I type this, it’s cooling in the pan just in front of me. It rose beautifully and it smells completely divine, this beautiful bolo de laranja, and I’m going to have a lot of trouble waiting until tomorrow to cut myself a piece. Muito obrigada para a receita!
Ling
Ling, you have to tell me what you think. Last night I was at the annual gala of the Portuguese-American Leadership Council of the United States (PALCUS), where I was honored to receive the National Leadership Award for my book, and the biggest topic on people minds was this cake!
Hi David,
Brought it into the office and people (and these are mostly Singaporeans) are RAVING about it. The lightness is amazing, but the orange aroma and flavour is a knockout. Score! :D
best,
Ling
Superb! Glad everyone liked the cake.
Oh, and CONGRATS on the award—you must be really proud!!
Ling
David: I have requested your book for Christmas and KNOW that I can’t wait!!!! My sister and I are in Oregon and are having our traditional Portuguese Christmas. The only thing lacking is desserts! The Orange-Olive Oil cake sounds as if it could be a great start! Please do share this recipe, as well as any other suggestions you may have! We are having Lombo de Porco Recheado (Stuffed Pork Loin), Camarao Mozambique (shrimp Mozambique) to name a couple of items! Hope to hear from you! Happy Holidays!
Sincerely,
The Leite Sisters…Elizabeth and Joanne
Elizabeth and Joanne, thanks for the enthusiasm! The recipe for the cake is above. And you’ll find lots of great ideas in the book for holiday desserts. One thing to try: Make the Massa Sovada in the book for Christmas Eve and then make rabanadas (similar to a French toast) the next day for breakfast or dessert. I also like the Portuguese Salt Cod Hash, too. Simple and delicious.
Thank you for the recipe, David. This cake has become my go-to treat. I’ve made it just for us, gave it to friends, and will bring it to a potluck this week. I love a cake that is easy to make but offers a slightly unusual flavor combination, is absolutely delicious, and looks sophisticated, because it makes it seem like I spent a lot more time in the kitchen than I actually did…
Anne, so happy you like the cake. It is simple to make. Because it’s so moist it lasts a long time covered in a cake dome.
David – I made this cake and it was simply amazing. The video is not only entertaining (you really have a great TV presence), but it was very helpful. I would have doubted myself about the texture of the batter being so thin, but of course it worked out perfectly. I hope you don’t mind I wrote a bit about it here. I also just got hold of your book. Don’t know what took me so long. I can’t wait to get cookin’. Looking forward to seeing you in February at the Roger Smith conference!
Thanks for the kind words, Tae. I’m happy the video helped; sometimes seeing the process makes a lightbulb blinker on in your head. Write me when you make some of the other recipes. Would love to hear your thoughts.
I just made this for Christmas dinner tomorrow. Oh, my! It is gorgeous and smells wonderful. It will be hard to wait.
But wait you must! It’s so much better the next day. Don’t forget to write in and tell me what you think.
This was a big hit at our Christmas dinner! Absolutely delicious! Moist with great orange flavor and a lovely light crust. My daughter commented to her boyfriend, “We need to get a bundt pan!” :-) Thanks for the great recipe, David.
KD, my pleasure. So glad you waited. It really does make a difference. Happy holidays!
In Peru we have very good oranges and olive oil, so your cake should come out fantastic.
Could I have the recipe?
Marga, the recipe is on the page above!