Portuguese Orange Olive Oil Cake

This Portuguese orange olive oil cake has an unforgettably tender crumb and a citrus smack thanks to fruity olive oil, winter navel oranges, and orange zest.

A Portuguese orange olive oil cake, dusted with confectioners' sugar on a silver cake stand.

It may not look it, but this orange olive oil cake recipe was, without a doubt, the hardest recipe to develop for my first cookbook, The New Portuguese Table. We 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 if this was intentional—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.

A partially cut Portuguese orange olive oil cake.

Friend and Portuguese food scholar Janet Boileau was also smitten with Papas’ orange olive oil cake and went to work with me and my recipe tester, Cindi Kruth, trying to figure it out. In the end, it took a call to 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 Portugal. That’s when Cindi and I started from scratch. Several weeks later, we came up with this cake.

A young boy eating a slice of Portuguese olive oil cake, his dog nearby

Over the years, I’ve been mightily blessed with all sorts of compliments and accolades for this cake. Some folks have won baking contests with it. One reader used it as the base for her wedding cake. And it’s even featured in a Parisian bakery. (In a smaller, more twee version, naturellement!) But perhaps the compliment I love the most came from 10-year-old Hilton. He’d just woken up and had sat down to breakfast. After a few bites of the cake, he turned to his mother and said…

This is the best thing I ever ated. And I’m already 10!

Portuguese Orange Olive Oil Cake FAQs

What is a “fruity” olive oil?

Considering olives are fruits, all olive oils would technically be “fruity.” But technicalities aside, olive oils can range in flavor from grassy and buttery to peppery and the sought-after fruity. Finer-quality extra-virgin olive oils tend to be perceived as fruity with aromas and notes of tart apple, apricot, pineapple, or banana. There are even olive oils infused with orange. But you don’t need to go crazy trying to find the perfect oil for this cake. Just make sure the one you choose isn’t peppery.

Do I really have to wait 24 hours before digging into this cake?

Of course not. But if you want the best possible bite, then, yes, hold your horses. Consider the overnight rest a kind of honeymoon, where the newly-wed flavors have a chance to go from shy and unsure to wildly satisfying. The result? A sexier cake blooming with the blush and aroma of orange.

Portuguese Orange Olive Oil Cake

A Portuguese orange olive oil cake, dusted with confectioners' sugar on a silver cake stand.
This Portuguese orange olive oil cake has an unforgettably tender crumb and a citrus smack thanks to fruity olive oil, winter navel oranges, and orange zest.

Prep 20 mins
Cook 1 hr 10 mins
Total 1 hr 30 mins
14 to 16 servings
530 kcal
4.89 / 122 votes
Print RecipeBuy the The New Portuguese Table cookbook

Want it? Click it.


  • 12-cup Bundt or tube pan (Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. The pan David uses is Nordic Ware’s Anniversary 15-Cup Bundt Pan.)


  • 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, fruity extra-virgin olive oil
  • Confectioners' sugar for sprinkling


  • Position a rack in the middle of the oven, remove any racks above it, and crank up the heat to 350°F (180°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
  • Finely grate the zest of 3 oranges and then squeeze the juice from 4 of them. You should have 1 1/2 cups orange juice; if not, squeeze the 5th orange.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • 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 to beat until thick and pale yellow, about 3 minutes.
  • Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour and beating until just a few wisps of flour remain. Add the zest and slowly drizzle in the orange juice, with the mixer on its lowest setting, to bring the batter together.
  • Gently scrape 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. Check the cake occasionally and if the top begins to brown a touch too much, loosely cover it with foil.
  • When the cake is done, place the pan on a wire rack and let the cake cool in the pan for 15 minutes. (Don't forget to come back after 15 minutes. Seriously. If the cake remains in the pan too long, the sugars begin to cool and stick to the pan.)
  • Turn the cake out onto the wire rack and let it cool completely. (We know. Resist the temptation.) Place the cake on a covered cake stand and let it sit overnight. (Seriously. This dense, moist, fruity 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.) Just before serving, dust with confectioners' sugar.
Print RecipeBuy the The New Portuguese Table cookbook

Want it? Click it.

Show Nutrition

Serving: 1sliceCalories: 530kcal (27%)Carbohydrates: 72g (24%)Protein: 6g (12%)Fat: 25g (38%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 66mg (22%)Sodium: 318mg (14%)Potassium: 169mg (5%)Fiber: 2g (8%)Sugar: 46g (51%)Vitamin A: 195IU (4%)Vitamin C: 24mg (29%)Calcium: 51mg (5%)Iron: 2mg (11%)

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers’ Reviews

This orange olive oil cake is an epiphany. It is literally the most fantastic, wondrous creation to ever grace my kitchen. The smell while it’s baking tantalizes, the taste when it’s removed from the oven mesmerizes. Thank you, David, thank you. I cannot wait to make this for everyone I know and let the worshiping begin!

I made the recipe exactly as written. Has anyone tried this with another citrus?

After reading the description of this orange olive oil cake, I couldn’t wait to make this recipe. The cake turned out just as wonderfully delightful as I had imagined. I waited the full 2 days before cutting into it and I’m glad that I did. It’s moist and decadent.

I made this cake for Easter brunch and I was nervous the cake may be too sweet for a few of my guests who don’t eat sweets, so I cut the sugar down to just under 2 1/2 cups with great success. Surprisingly, I could have enjoyed the cake a bit sweeter, and I usually don’t like cakes too sweet, so I imagine the 3 cups would make a perfectly sweet and fabulous cake.

The cake was displayed on our counter in a glass-covered cake dome for about 5 days and it remained moist until it finally completely disappeared.

Here’s the hit of a recent charity bake sale! Easy and a real keeper—the note advising not to cut into the cake on the first day was my first clue how perfect it would be for a bake sale or other need to plan ahead.

I did cut into it on the first day, though, and it was very moist, but not at all in a negative way. It was equally wonderful and perfectly moist on the second day, and I cannot report further, as it was completely devoured on day two—or sold, as it went to a bake sale.

Customers loved the cake and specifically inquired about it. If I make this for a public event again, I’ll attach little tags with a link to the recipe on this site! It’s easy to make and quietly delicious.

I noted the 12-cup Bundt pan specified and divided the recipe into a 9-cup Bundt pan, four mini-Bundts, and a 3-cup “garden bug” Bundt pan that makes five different varieties, including a dragonfly and a ladybug. The bugs were not only charming but tasty. They and the mini Bundts, attractive and impressive, were both standouts at the bake sale for their visual appeal as well as their taste.

The first time I made the cakes, I poured all the batter into these two pans; on my second test batch, I didn’t fill the molds quite as full and made a second set of the bugs in the 3-cup pan. I had no trouble reducing the baking time down for these smaller cakes, and, in fact, the quick bake time for them added to the appeal of this cake. And on top of the delicious flavor and charming Bundt shapes, it’s a lovely yellow color, sunny, upbeat and attractive.

It took the full 5 oranges to make the required amount of juice. I used a handheld mixer with successful results. After the 15-minute cooling period, the cakes turned out perfectly from the light-colored Bundt pans I used.

Originally published October 11, 2010


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. I think you might have a typo on the recipe. It calls for 3 cups of sugar but on the video you say 2 cups of sugar.

      1. 5 stars
        Thank you for your reply! I made it with 2 cups and it still came out very tasty. I will try it with 3 cups as well. It’s a great recipe! Thank you for sharing!

        1. Certainly! Push desserts are notoriously sweet. And some readers have made it with 2 cups of sugar and found it to work for them. I find the sweetness mellows as the cake ages.

  2. When I added the orange juice at the end, the batter never really came together. There were liquid-y parts of the batter and batter-like parts of the batter. I baked it anyway. There were good parts with a cake-like crumb and then other parts that were mushy and dense. Cake tester came out clean, internal temp was 198F in the center. Should I use a specific flour that absorbs more moisture? I enjoyed the flavor and would like to try again.

  3. After making this top-notch bolo de laranja several times as written, today I tried making them in a mini muffin tin. The yield was a mountain of little cakes, about 8 dozen! I am excited to see if the smaller format affects how the taste changes day by day.

    Despite careful greasing, the mini muffins left a brown film stuck to the tin just like the cake does with a Bundt pan, but there’s so much surface area I ended up losing a lot more. I am happy with how nicely they popped out, the top sheared off only two that were definitely overfilled. Another thing I didn’t anticipate is that when I piled them on one another, they started sticking together! It wasn’t easy to find the space to spread them out to cool.

    Next time I want individual cakes I think I’ll use a regular-size muffin tin, to avoid losing so much batter to the sides of the tin and also to cut down on the time commitment. The process of 20 minutes baking, 15 minutes cooling, popping out, and refilling took quite a while!

    1. Steph, 96!?!? Wow, that’s a lot.

      I’ve seen some readers bake them in mini Bundt pans with great success. If I were to make them in muffin or mini-muffin pans, I’d use cupcake liners. It takes care of all this sticking.

  4. 3 stars
    Well, bundt cakes can be a challenge and this recipe perpetuated this trend for me. I watched it very closely during the baking time. However, the top was still moist so it was in the oven a few minutes longer until the tester was clean. Very overcooked in the light bundt pan- burned on the outside and so dry.
    May try again in a tube pan which is usually easier or even a brownie pan- lol! Would buy the fresh oj- too many cold-pressed options than to squeeze oranges anymore.


    1. I use an instant read meat thermometer to check for doneness inside the cake: 200-210° F. Our family LOVES this cake! Good luck!

    2. laurie, I’m so sorry you didn’t like the cake. It truly is a winner. I’ve been making it for 15 years and never had a problem with it burning or being dry. Especially being dry–with all that oil. How thick/heavy is your Bundt pan? Do you have an oven thermometer?

      If you use storebought OJ, just make sure it’s not pasteurized and no sugar is added. The cake is sweet already.

  5. Question on your comment “Just make sure the one you choose (olive oil) isn’t not peppery.” The double negative is confusing. Does this mean buy an oil that is fruity and peppery, or by an oil that is fruity and not peppery?
    Thank you.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish