Ingredients
Equipment
Method
- Prepare the Cake Pan: Grease the bottom and sides of a 9-inch round cake pan with a removable bottom or a springform pan using olive oil or nonstick cooking spray. Cut a round piece of parchment paper to fit the bottom, place it inside, and grease the parchment as well. Lightly dust the sides with flour, tapping out any excess.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
- Mix the Wet Ingredients: In a separate bowl, beat the eggs until well combined. Gradually pour in the olive oil, then add the milk, orange zest, and freshly squeezed orange juice. Mix until the ingredients form a smooth, uniform mixture.
- Make the Cake Batter: Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined. Avoid overmixing to help maintain the cake's tender texture.
- Fill the Cake Pan: Transfer the batter to the prepared cake pan. Use a spatula to spread it evenly and smooth the surface.
- Bake the Cake: Bake according to the source's stated method at the recipe's specified oven temperature, which is not provided in the supplied text, until a toothpick inserted into the center comes out clean. The instructions list 35–40 minutes, while the recipe summary lists 30 minutes.
- Cool the Cake: Allow the cake to rest in its pan for 10 minutes. Carefully run a knife around the edges to loosen it, then remove the cake from the pan and transfer it to a wire rack. Let it cool completely before adding the toppings.
Orange Curd (Optional)
- Combine the Curd Ingredients: In a small saucepan, whisk together the orange juice, orange zest, granulated sugar, cornstarch, and egg yolks until the mixture is evenly combined.
- Cook Until Thickened: Place the saucepan over medium heat. Stir constantly for about 5–7 minutes, until the mixture thickens.
- Add the Butter: Remove the saucepan from the heat. Add the butter one piece at a time, whisking after each addition until the butter melts completely and the curd becomes smooth.
- Chill the Orange Curd: Transfer the curd to a bowl. Cover it with plastic wrap pressed directly against the surface to prevent a skin from forming. Refrigerate until thoroughly chilled.
Whipped Cream (Optional)
- Combine the Cream Ingredients: Place the heavy cream, powdered sugar, and vanilla bean paste or vanilla extract in a chilled mixing bowl.
- Whip to Soft Peaks: Using an electric hand mixer or stand mixer, beat on medium-high speed until soft peaks form.
- Assemble the Cake: Once the cake has cooled completely, serve each slice with a dollop of freshly whipped cream and a spoonful of chilled orange curd. Add dried orange slices for decoration, if desired.
- Store the Cake: Keep the plain cake in an airtight container at room temperature for up to 3 days. If topped with whipped cream and orange curd, refrigerate it; the source states that it will keep for up to 5 days.
Notes
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Choose the right pan: A 9-inch round cake pan with a removable bottom or a springform pan is recommended for easier cake release.
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Prepare the pan thoroughly: Grease the pan, line the bottom with parchment paper, grease the parchment, and lightly dust the sides with flour.
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Use fresh citrus: Freshly squeezed orange juice and freshly grated orange zest provide the cake's characteristic citrus aroma and flavor.
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Select your milk: Whole milk or buttermilk can be used in the cake batter, as specified in the original recipe.
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Avoid overmixing: Fold the wet ingredients into the dry ingredients only until combined to help preserve the cake's tender texture.
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Check for doneness: Insert a toothpick into the center of the cake. It should come out clean when the cake is ready. The source lists a baking time of 35–40 minutes in the instructions, although its recipe summary states 30 minutes.
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Cool before decorating: Let the cake cool completely before adding orange curd or whipped cream.
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Prepare the curd ahead: The optional orange curd needs to chill thoroughly in the refrigerator before serving.
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Prevent a skin on the curd: Press plastic wrap directly against its surface before refrigerating.
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Store appropriately: Keep the plain cake in an airtight container at room temperature for up to 3 days. If topped with orange curd and whipped cream, refrigerate it for up to 5 days, as stated in the source.