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A slice of orange, olive oil, and poppyseed cake with sliced strawberries on the side on a white plate
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4.84 / 6 votes

Orange, Olive Oil, and Poppyseed Cake

The combination of orange and olive oil gives this cake a Mediterranean vibe, perfect for spring (but really, any time of year). I like to pair this cake with macerated strawberries: the sweet, syrupy fruit adds a fresh contrast to the subtle flavors of the cake, a welcome and delicious addition.
Prep Time30 minutes
Cook Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: Multicultural
Servings: 8 servings
Calories: 645

Ingredients

For the cake

  • Butter or oil, for the pan
  • 2 tablespoons orange zest, preferably organic
  • 1 1/2 cups plus 2 tablespoons granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 1 1/2 teaspoons table salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup olive oil
  • 1 cup milk
  • 1/2 cup fresh orange juice
  • 3 large eggs

For the macerated strawberries

  • 3 cups strawberries, quartered
  • 2 tablespoons balsamic vinegar
  • 1 to 2 tablespoons granulated sugar
  • 1 tablespoon fresh orange juice
  • Whipped cream or crème fraîche, for serving (optional)
US - Metric

Instructions

Make the cake

  • Preheat the oven to 350°F (180°C), and coat a 9-inch (23-cm) cake pan with oil or butter. Line the bottom of the pan with parchment paper.
  • In a large bowl, whisk together the orange zest and granulated sugar. Whisk in the flour, poppy seeds, salt, baking powder, and baking soda.
  • In a separate large bowl, combine the olive oil, milk, orange juice, and eggs. Don’t worry if the mixture separates slightly.
  • Make a well in the center of the dry ingredients then pour in the wet ingredients. Whisk together just until everything is well incorporated, scraping down the sides of the bowl as necessary.
  • Pour the batter into the prepared cake pan, bake until the top turns golden and a toothpick inserted in the center comes out clean or with a few damp crumbs, 60 to 70 minutes. Let the cake cool completely.
  • To loosen the cake, run a knife around the edges. Gently remove the cake from the pan, peel off the parchment, then place on a serving plate.

Make the macerated strawberries

  • While the cake is cooling, in a medium bowl, combine the strawberries, balsamic vinegar, sugar, and orange juice. Stir, then cover the bowl and let sit until the strawberries release some of their juices, about 20 minutes.
  • Serve the cake, topped with strawberries immediately, and with whipped cream or crème fraîche, if desired.

Nutrition

Serving: 1slice | Calories: 645kcal | Carbohydrates: 86g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 549mg | Fiber: 3g | Sugar: 56g