Orange Walnut Olive Oil Cake

This Orange Walnut Olive Oil Cake by Chef Bethany is a beautifully balanced dessert—light yet rich, with warm spices, bright citrus, and a delicate nuttiness from toasted walnuts. The olive oil keeps the crumb incredibly moist, while fresh orange juice and zest bring a vibrant, aromatic finish. It’s the perfect cake for brunch, entertaining, or an everyday treat with a cup of coffee.

Ingredients

For the Cake:

• 1 ½ cups walnuts, finely chopped

• 1 cup all-purpose flour (may substitute gluten-free all-purpose flour)

• 1 tablespoon baking powder

• 4 eggs

• 1 ½ cups sugar

• ½ cup fresh orange juice

• 1 tablespoon orange zest

• ½ cup olive oil

• 2 teaspoons cinnamon

• 1 teaspoon salt

• 1 teaspoon nutmeg

• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and line an 8-inch cake pan (or prepare a loaf pan or muffin tin).

2. Prepare the walnuts:
   Finely chop walnuts and set aside. For deeper flavor, lightly toast them for 5–7 minutes before using.

3. Mix wet ingredients:
   In a large bowl, whisk together eggs and sugar until light and slightly fluffy. Add orange juice, orange zest, olive oil, and vanilla extract. Mix until fully combined.

4. Combine dry ingredients:
   In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

5. Bring it together:
   Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the chopped walnuts.

6. Bake:
   Pour batter into your prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool:
   Allow the cake to cool completely before serving or frosting.

Optional: Orange Chantilly Cream

A light, citrusy whipped topping that elevates the cake beautifully.

Ingredients:

• 1 cup heavy cream
  (or substitute coconut cream + 1 tablespoon agar agar + 1 egg white for dairy-free)

• 2 tablespoons sugar

• 2 teaspoons vanilla extract or vanilla bean paste

• Zest of 1 orange

• Juice of 1–2 oranges (to taste)

Instructions:

1. Whip cream and sugar until soft peaks form.

2. Add vanilla, orange zest, and orange juice.

3. Continue whipping to medium peaks, adjusting sweetness and citrus to taste.

To Serve

Top the cooled cake with Orange Chantilly Cream, then finish with:

• Crushed walnuts

• Fresh orange zest

Chef’s Notes

• This recipe is versatile—bake as an 8-inch cake, a loaf, or 12 muffins/cupcakes.

• Olive oil adds moisture and a subtle depth of flavor—use a good-quality, mild variety.

• For an extra citrus punch, brush the warm cake with a little fresh orange juice.