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Olive Oil Cake With Vanilla Oranges

Olive Oil Cake With Vanilla Oranges
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Serves 8| Hands-On Time: | Total Time:



  1. Heat oven to 350° F. Oil an 8-by-4-inch loaf pan and dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the olive oil, buttermilk, eggs, and 1½ cups of the sugar; add to the dry ingredients and mix just until combined (do not overmix).
  3. Transfer the batter to the prepared pan and bake until golden and a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.
  4. Meanwhile, cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Toss the orange segments with the vanilla and the remaining ¼ cup of sugar. Let sit for at least 30 minutes and up to 2 hours, tossing occasionally.
  5. Serve the cake, sliced, topped with the oranges and mascarpone.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 547
  • Fat 23g
  • Sat Fat 4g
  • Cholesterol 56mg
  • Sodium 275mg
  • Protein 6g
  • Carbohydrate 80g
  • Sugar 48g
  • Fiber 2g
  • Iron 2mg
  • Calcium 61mg
What does this mean? See Nutrition 101 .

Quick Tip

Aluminum foil and plastic wrap in a drawer
The cake can be baked up to 1 day in advance; keep at room temperature, tightly wrapped.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.