top of page

Easy, Delicious Orange and Extra Virgin Olive Oil Cake

This cake is light and fluffy and a definite crowd pleaser.

Freshly squeezed orange juice makes it extra delicious, but if you’re in a hurry you can substitute with freshly-squeezed-from-the-juice-factory-to-your-fridge. However, the orange rind has to be the real deal!


3 cups self rising flour

¾ cup sugar

1 ¼ PJ Kabos Chef’s Selection Extra Virgin Olive Oil

4 eggs

Rind of 1 orange

1 ¼ cups orange juice


1. Preheat oven to 180˚

2. Beat EVOO and sugar.

3. Beat in the eggs one at a time. Continue beating for about 5 minutes (the mix will look “fluffy”)

4. Add the orange rind and orange juice.

5. Add the flour.

6. Butter and flour cake tins. Pour in the batter.

7. Cook in preheated oven for approx 1 hour or until toothpick inserted in the center comes out clean.

8. Enjoy!

Tip: This cake is even better fresh and steaming from the oven. Bonus, no cooling off time!


bottom of page