Orange–Olive Oil Cake

Preparation info
  • Makes


    9 inch 23 cm ) single-layer cake
    • Difficulty


Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

  • About

Infusing the eggs with the orange zest is the trick that gets the citrusy, aromatic tang that permeates every bite of this Italian classic. “Light” olive oil and extra-virgin work equally well in this cake, so don’t feel like you have to use your finest bottle. This cake is a go-to for serving just about any time of day.


  • 2 large eggs
  • Zest of 1 large orange
  • Zest of 1 large


Preheat the oven to 350°F (175°C). Spray a 9-inch (23-cm) springform pan with nonstick cooking spray and line the bottom with parchment paper cut to fit. Spray the paper with nonstick cooking spray as well.

In the bowl of the stand mixer fitted with the whisk attachment, combin