Portuguese Orange Olive Oil Cake

Bake the best Portuguese Orange Olive Oil Cake! This traditional “Bolo de Laranja com Azeite” recipe delivers an incredibly moist crumb and vibrant orange flavor, elevated by the richness of olive oil and warm spices.

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Growing up, my Vavó was always cooking or baking up a storm. Her glass cake holder, a centerpiece on her table, was never empty. It always held either pastries, Massa Sovada (sweet bread), Malassadas (Portuguese fried dough), or this incredible orange cake. Sometimes, she’d make it with lemon instead. Regardless of the citrus, this moist, dense, delicious cake made its way to every family event. My dad absolutely adored it, and Vavó would often bake him extra cakes to take home for us kids. I loved this cake so much and eagerly looked forward to it at every holiday or special occasion.

I’ve always loved her Bolo de Laranja and have baked it many times. Today, I am sharing it in bread loaf form but you could bake up a small bundt cake with this recipe as well. I’ve added extra warm spice notes to this recipe and swapped the sugar for honey. However, if you would like to make it more traditional, please use the sugar.

Why I Love this Orange Cake

• The Olive Oil Secret: Using azeite (olive oil), instead of butter, gives this cake its delicious moisture and subtle fruitiness.
• Citrus Versatility: Whether it’s an orange or a bright lemon version, the cake is always a refreshing delight.
• Symbol of Love: It reminds me of my Vavó’s generosity and love.
• Pure Nostalgia: Every bite is a direct link to childhood, family warmth, and irreplaceable comfort.

Ingredients

• Cake Flour: The structure – it forms the cake’s backbone and holds everything together.
• Honey: Nature’s sweetener adds a unique flavor depth, helps the cake stay incredibly moist, and contributes to that beautiful golden-brown color.
• Eggs: Helps the cake rise and achieve a light texture.
• Olive Oil: Keeps the cake tender, extending its freshness, and adds a subtle fruity note that pairs perfectly with the citrus and spices.
• Orange Zest & Juice: The flavor stars! Zest provides intense aroma, and the juice adds brightness and moisture. Also contributes to the cake glaze.
• Vanilla Extract: Adds warm flavor to complement the orange and spices.
• Cinnamon, Nutmeg, Clove: These warm spices infuse the cake with comforting, aromatic notes.
• Baking Powder: The leavener – it creates the bubbles that make the cake rise and become airy.
• Salt: The flavor enhancer – just a pinch brightens all the other tastes, making the sweet and spice notes sing.
• Powdered Sugar: Adds the sweetness to the cake glaze.

Making Portuguese Orange Cake

• In a large mixing bowl, whisk together the eggs, orange zest, vanilla extract, orange juice, spices, olive oil, and honey until the mixture is light and fluffy.

• In a separate, smaller bowl, whisk together the flour, salt, and baking powder.
• Gradually add the dry ingredients to the wet ingredients, mixing just until they are combined. Be careful not to overmix, or your cake could become tough.

• Pour the batter into a parchment-lined 9-inch loaf pan.
• Place the pan on the center rack of your oven and bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking for doneness around the 35-minute mark.

• Let the cake cool completely in the pan on a wire rack before adding your orange glaze.
• Once cooled and glazed, garnish with fresh orange slices if you like, then slice and enjoy!

Can I use lemon instead of orange?

FAQS

Absolutely! Many traditional Portuguese home bakers, like my own Vavó, often make a “Bolo de Limão com Azeite” (Lemon Olive Oil Cake). The lemon version offers a brighter, tangier flavor profile that is equally delicious and refreshing.

Why does using olive oil make the cake so moist?

Olive oil remains liquid at room temperature, unlike butter, which solidifies. This property helps the cake retain its moisture more effectively, often resulting in a cake that is exceptionally tender and stays fresh for several days.

What kind of olive oil should I use?

For baking, a good quality, mild-flavored extra virgin olive oil is generally recommended. Avoid very strong or peppery olive oils, as their intense flavor might overwhelm the delicate orange notes. A light or mild extra virgin olive oil works wonderfully.

Are spices like cinnamon, nutmeg, or clove traditional in this cake?

While the classic “Bolo de Laranja” often highlights pure orange flavor, some variations or personal recipes do incorporate warm spices like cinnamon, nutmeg, or clove, especially when paired with honey instead of sugar. This adds a lovely aromatic complexity and comforting warmth.

Can I use honey instead of sugar in this recipe?

Yes, honey can be a wonderful substitute for sugar, as it provides a unique depth of flavor, adds moisture, and contributes to a beautiful golden-brown crust. Keep in mind that honey is sweeter than sugar, so you might need to adjust the quantity slightly, and it can also affect the texture.

How long does this cake last, and how should I store it?

Thanks to the olive oil, this cake tends to stay fresh and moist for several days at room temperature, especially if stored in an airtight container or covered with plastic wrap. It can also be refrigerated for longer storage, or frozen for extended periods.

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• Portuguese Steak
• Chicken Mozambique
• Portuguese Biscoitos
• Stuffed Quahogs
• Portuguese Shrimp Mozambique