Ooh, that sounds divine! Sorry, I don’t have a recipe but am going to watch this thread carefully.

I often use olive oil in sweet baked things - usually part oil and part butter. It makes for richer tasting results. IMO, fats can be interchangeable in most cakes/ quick breads/cookies.

1 1/3 cups oil seems an extraordinary amount for a 9 inch cake. Most recipes have less fat, IMPE.

This is the recipe I'm toying with using. I'm thinking maybe doll up with the orange extract and then serve with a "cranberry coulis" as she recommends a raspberry one. https://thecafesucrefarine.com/ridiculously-easy-orange-olive-oil-cake/

Your linked recipe reads well. Don't mess it up! Don't put orange extract in. It doesn't taste good in most cakes. Do put the orange juice in. You need it to react with the baking soda, besides enhancing the flavor. If you must remove it, use baking powder, but look up substitutions, don't just sub 1:1. Did you read the part about your cake pan needs tall sides, or use a springform? I think it calls for an appropriate amount of oil, but I'm not so sure about EVOO, and whether there will be enough flavor to be worth the price. If the flavor does hold, I'd rather a more floral oil, like Spanish EVOO, rather than a more herbaceous one, but it wouldn't be such a big difference that it matters a whole bunch. You can probably scant the oil slightly, but I think it sounds right.

I wasn't going to leave the orange juice out, just add a little bit of orange extract. I saw a few recipes calling for a dash of Cointreau which is why I thought maybe add the extract. I already have it and a lot cheaper than the liqueur. I have olive oil for baking. I'm not going to get too fancy with that. Just want the cake. Yes, I have that size baking pan with tall sizes, Mom used it for cheesecake.

Olive oil cakes are often Italian so I went to an Italian website when I wanted to make a ricotta cake using olive oil. I make this recipe with similar proportions but substitute olive oil for the butter. All the recipes I saw for ricotta cake used 3/4 c. oil. I use a 9x5 loaf pan, which I believe is the same capacity as a 9" cake pan. I use orange extract in cookies and would use it in cake. I know this recipe works so you could make an orange version of it.

I did note that the top browns quickly. That may be because of the ricotta.

https://www.italianfoodforever.com/2010/09/ricotta-cake-with-lemon-glaze/#mv-creation-282-jtr

It already has grated fresh peel and juice. IMO, adding extract or liqueur might not be necessary.

Eileen that cake looks and sounds fabulous. I might have to make it too. I love ricotta muffins and cookies . . . I could make cupcakes and freeze some for later. My dad always jokes about us eating "falatas."

Extract is not like liqueur. It's bitter and can bake up tasting medicinal or chemical. Carol's right. you don't need either.

I tried posting yesterday but got a blank page. Now count me in among folks who have experience with olive oil cakes. Another friend commented on my facebook post that she had similar experiences. The taste is "meh" for an orange cake made with oil. It has been my experience that orange flavor does not hold up that well in baking and this cake was no exception. The level of rind and juice seemed low in that recipe. Not that it wasn't good, but it was a very delicate taste. A little orange extract would not have hurt. You can overdo extracts, I think that's where some of the chemical taste comes from. Lemon would have been better, but my husband does not like lemon flavored desserts. It's a shame.

For some reason the cake fell and was not done in the middle, it has the texture of batter in the center and a bit overdone on the edges. So not baking evenly. I tested it with a cake tester and it tested done. If I make an olive oil "cake" again I will do it as cupcakes. Easy to freeze the leftover. I have made lemon olive oil muffins before, they are good.

I made cranberry orange sauce to go with the cake and with the addition of Cool Whip, the cake was good, at least the edge part. Not going to repeat that recipe or technique but it might be fun to experiment. Note, it didn't look like this when it came out of the oven. Tested done, (no batter sticking to an inserted toothpick, I did it twice). I followed the baking directions, and then it deflated and I discovered the goo in the center when I went to cut it. I think two smaller cakes, cupcakes or a bundt might be better for this particular recipe.

I don't know where I put the recipe, but I have made a veey similar cake that was excellent. No EVOO. Just regular olive oil. But yes, it's a delicate flavor. If you want a hit you in the face fruit flavor, IMO, you need to use the flesh of the fruit.

So soerry it didn't bake up right. Perhaps us a longer tester? Tap the top to see how it bounces?

Oh too bad 🙁

And FWIW, I've seen cakes made with slices of citrus in the bottom like pineapple upside down cake - that might be something to try...

I've been making olive oil cornbread for years. It bakes in an 8" square pan for 20 minutes at 400 degrees. I once took it out a few minutes early because it looked nicely browned and it was uncooked in the middle. Now I always bake it the full 20 minutes until it is a deep golden brown. Your cake bakes at only 325. I noticed they also recommend covering it loosely with foil if it browns too quickly. That may be why they use 325 instead of 350 or higher.

I have never had an issue with orange extract tasting bitter. I use the Watkins brand.

I did cover it with foil for the last five minutes. That might be why the center didn't get done, but I could already smell the sides browning. That's why I tested it twice in the middle with a toothpick before removing it from the oven, the center looked a little jiggly. It was a real predicament, the not baking evenly. The sides were getting too done but the middle wasn't. I think if I ever make this type of cake again I am going to either use a 9 inch square pan (not as impressive on the cake stand, but less distance between the sides and the middle) or cover the outside of the springform with foil. Also wondering about a bundt pan, if you have to fill it all the way for the cake to look good when baked.

Or I can just try that ricotta cake that Eileen posted . . . !

I love Ms. Mele's blog, although I rarely get to make her recipes. She has a lot of different focaccia bread recipes that I would like to try. But I have to really parse my carbs, so don't often have the extra calories to just splurge on bread . . . or cake . . . sigh.

You don't have to fill a bundt pan. As long as the batter comes up the sides a couple inches, rather than just being the crown, it looks fine. And just the crown doesn't look bad, per se. Just, “Where's the rest of the cake?” The advantage, of course, is the flue in the middle maakes it bake like a loaf pan.

This cake that i know as Egyptian Orange Cake was popular before we knew much about olive oil cakes. It is flour free but does have a bit of baking powder in it.

The recipe uses entire oranges. Ive always enjoyed the not-very-sweet flavor.

https://www.jamesbeard.org/recipes/whole-orange-almond-cake?gclid=EAIaIQobChMI5NHJ8JKJ_AIVS_vICh31xQZqEAMYASAAEgK03PD_BwE

Oooh Lisa I have a similar recipe, for orange date nut bread, one of my all time greats, that uses a whole orange, pureed in a blender. Intense orange flavor that way. I suppose that would be one way for orange flavor to be bitter in baking, a whole lot of pith, because that is the part that is bitter. When I make the bread I try to use oranges with thin skin, not a lot of pith and I take out any excess after slicing it up. It has always been delicious, so I think there is a lot of leeway before orange flavor turns bitter. I do notice it in cranberry sauce if I use the whole peels.

That orange almond cake would be great in a Middle Eastern themed dinner since it is not with wheat or other starches. Hubs and I love Middle Eastern food but don't get a chance to eat it often, at least some of the more complicated dishes lik falafel or anything with eggplant, etc. I love yogurt marinated chicken shwarma too . . . I tend to make Middle Eastern dishes more in the summer when tomatoes, cucumbers and peppers are all fresh from the garden . . .

I just came across this recipe. The author has an impressive resume so it should be a good one.

https://leitesculinaria.com/20321/recipes-portuguese-orange-olive-oil-cake.html