Orange-Scented Olive Oil Cake

Preparation info
  • Makes


    round cakes
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This intriguing recipe comes from my friend Fritz Blank, chef-owner of Deux Cheminées, one of Philadelphia’s loveliest restaurants. I like to use pure, rather than extra virgin, olive oil to prepare it.


  • 3 large navel oranges
  • 3 large eggs
  • cups sugar


  1. Set a rack in the middle level of the oven and preheat to 350°F (180°C).
  2. Grate the zest from the oranges and place in a large mixing howl. Use a knife to completely remove the remaining skin and hitter white pith from the oranges. Cut the oranges into -inch (