Orange Olive Oil Cake with Saffron Whipped Cream

  • Orange Olive Oil Cake with Saffron Whipped Cream - Rumi Spice
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When it comes to dessert, there's one cake that stands head and shoulders above the rest: Olive Oil Cake. This isn't just a cake; it's a statement, a testament to the power of simplicity and quality ingredients. If you've never experienced the joy of Olive Oil Cake, now is the time to start. And trust me, adding Rumi Spice saffron takes this cake to an entirely new level of deliciousness.

Why Olive Oil Cake is the Best

I've baked a lot of cakes in my time, but none elicit the same reaction as Olive Oil Cake. This was my wedding cake, and let me tell you, it was the star of the show. People go nuts for it. Bring it to a party, and it’s guaranteed to be the first dessert to disappear. There’s something magical about its rich, moist texture and the way it manages to be both light and indulgent at the same time.

The Secret Ingredient: Olive Oil

The secret to Olive Oil Cake’s incredible texture is, of course, the olive oil. It adds a depth of flavor and moisture that butter just can't match. The olive oil gives the cake a subtle, fruity undertone that pairs perfectly with just about any flavor you can think of—citrus, nuts, spices, you name it.

Orange Olive Oil Cake with Saffron Whipped Cream

Elevate Your Cake with Rumi Spice Saffron

Now, if you want to elevate your Olive Oil Cake to the realm of legendary, you need to add Rumi Spice saffron. Saffron has this unique ability to enhance flavors and add a floral, slightly earthy note that complements the olive oil beautifully. The Rumi Spice saffron threads are top-notch, sourced directly from Afghan farmers who handpick and dry them with care. This isn't just about flavor; it's about supporting sustainable agriculture and making a difference with every bite.

A Cake for Every Occasion

Olive Oil Cake isn't just a dessert; it's an experience. It's the cake you bring to a party and watch as everyone’s eyes light up with that first bite. It's the cake you serve at your wedding, knowing it will be remembered as a highlight of the day. It's the cake you bake when you want to show someone just how much you care. There’s a reason why this cake is always a hit—it's simply the best.

If You Haven’t Tried It, Now’s the Time

If you haven't tried Olive Oil Cake yet, what are you waiting for? This is your sign to get baking. Start with high-quality olive oil, add a pinch of Rumi Spice saffron, and prepare to be amazed. 

Experience the Difference with Rumi Spice

Ready to take your baking to the next level? Incorporate Rumi Spice saffron into your Olive Oil Cake and taste the difference that premium quality brings. Whether you're an experienced baker or just getting started, this cake will make you look like a pro.

So, next time you’re looking to impress at a party or simply treat yourself, remember this Olive Oil Cake. It’s more than a recipe—it’s a testament to the power of great ingredients and the joy of baking.

Enjoy every delicious moment with Rumi Spice.

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Rumi Spice
$14.99
The Saffron Lover Gift Set
Rumi Spice
$330.00
Saffron Threads, Bulk, 1 ounce
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$169.00

Orange Olive Oil Cake with Saffron Whipped Cream

© Brian L Hayes

Servings

8

Prep Time

30 minutes

Cook Time

40 minutes

This cake is a moist and citrusy dessert with a hint of saffron throughout. Top it with saffron whipped cream for an extra decadent treat.

Orange Olive Oil Cake with Saffron Whipped Cream

Ingredients

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    • 1 tsp Rumi Saffron

    • 1 1/2 cups all-purpose flour

    • ½ cup cornmeal

    • 2 tsp baking powder

    • 1/2 tsp salt

    • 1 cup sugar

    • 3 large eggs

    • Zest of a large orange

    • Juice of one large orange (4 tablespoons)

    • 3/4 cup extra-virgin olive oil

    • Powdered sugar, for dusting, if desired

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    • 1 cup heavy whipping cream, divided

    • 1/3 tsp Rumi Saffron

    • 2 Tbsp sugar

    Directions

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      1. Preheat the oven to 350 degrees F.

      2. Rub the saffron between your fingers to crush the threads directly into the juice of the orange.

      3. Oil and flour an 9-inch-diameter cake pan.

      4. Whisk the flour, cornmeal, baking powder, and salt in a medium bowl to blend.

      5. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the saffron-orange-juice. Gradually beat in the oil. Add the flour mixture and stir just until blended.

      6. Transfer the batter to the prepared pan. Place the cake pan on a baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 40 minutes.

      7. Transfer to a rack and cool for at least 15 minutes. Remove cake and place on a serving platter, top side up.

      8. When serving, dust cake with powdered sugar and place a dollop of saffron whipped cream on each slice.

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      1. Pour ½ cup of the cream into a small saucepan and add saffron. Heat the mixture just to a simmer and remove from heat, then let steep for 20 minutes.

      2. Combine the saffron infused cream with the remaining cream in a bowl and place in the refrigerator to chill thoroughly.

      3. Shortly before you serve the cake, remove bowl from refrigerator, add sugar and beat to stiff peak stage.

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