The Sorrento Orange Olive Oil Cake is a light, elegant dessert inspired by the sun-soaked Amalfi Coast of southern Italy. This cake celebrates simple Mediterranean ingredients: fragrant orange zest, fruity olive oil, and delicate almonds. Unlike traditional butter cakes, olive oil gives this cake an exceptionally moist crumb and a subtle richness that pairs beautifully with citrus flavors.
Perfect for afternoon coffee, brunch, or a refined dessert, this cake feels rustic yet sophisticated. Topped with softly whipped cream and candied orange peel, it captures the essence of Italian baking — simple, flavorful, and timeless.
Why Use Olive Oil in Cake?
Olive oil cakes are a classic part of Italian and Mediterranean cuisine. Olive oil:
- Creates a moist, tender texture
- Enhances citrus flavors like orange and lemon
- Keeps the cake fresh for longer than butter-based cakes
- Adds depth without heaviness
When combined with orange zest, the result is a cake that tastes fresh, aromatic, and perfectly balan
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- Zest of 1 orange
- ¼ cup whole milk, at room temperature
- ¾ cup high-quality olive oil (orange-infused if available)
- ⅔ cup almonds, lightly toasted and roughly chopped
For the Topping
- 1 cup cold heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup candied orange peel, chopped
Step-by-Step Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C). Lightly oil an 8-inch round cake pan and line the bottom with parchment paper. Lightly oil the parchment as well.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Beat Eggs and Sugar
In a large bowl or stand mixer, beat the sugar, eggs, and orange zest on high speed for about 5 minutes, until the mixture becomes pale, thick, and fluffy. This step is important for a light texture.
4. Add Milk and Olive Oil
Reduce the speed and mix in the milk. Slowly drizzle in the olive oil, beating until the batter is smooth and glossy.
5. Combine the Batter
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Gently fold in the chopped almonds, reserving a small handful for the top.
6. Bake
Pour the batter into the prepared pan and sprinkle the reserved almonds on top. Place the pan on a baking sheet and bake for 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool
Let the cake cool in the pan for 15 minutes, then remove and allow it to cool completely on a wire rack.
8. Whip the Cream
In a chilled bowl, whip the heavy cream with sugar and vanilla until medium peaks form. The cream should be soft and airy, not stiff.
9. Assemble and Serve
Spread the whipped cream over the cooled cake and finish with chopped candied orange peel. Slice and serve.
Serving Tips
- Serve slightly chilled or at room temperature
- Pairs beautifully with espresso or tea
- Can be made a day ahead — the flavor improves overnight
Final Thoughts
The Sorrento Orange Olive Oil Cake is a celebration of Mediterranean simplicity. Moist, fragrant, and delicately sweet, it proves that the best desserts don’t need complicated techniques — just quality ingredients and balance. Whether served for guests or enjoyed quietly at home, this cake brings a taste of Italy to every bite.