This Mandarin Vanilla Bean Olive Oil Cake is dense and buttery, fragrant and moist, topped with a simple, mandarin flecked icing.
If I had to choose a favorite kind of cake, I’m not sure I could ever make up my mind between a perfect chocolate layer or a simple olive oil cake.
An impossible choice.
Today, its olive oil.
Always a beautiful thing, always soft and dense, olive oil cakes have wedged their way deep into chambers of my heart(or stomach?).
I can’t count how many versions I’ve made of this simple cake over the years. Well, I could. But that probably wouldn’t be the best use of my time…
Today’s version is homage to the one thing that makes January special to me: Mandarins.
In a month that seems to offer only endless cold and frozen earth, blinding white mingled with dirty grey, citrus is a bright spot in both appearance and flavor. It’s especially exciting to me when it comes with those shiny deep green leaves attached. So hard to acquire around here, worth finding for the reminder that warmer days will come.
At least, I think they will…
Actually, I’m not sure.
Better have another piece of cake, then I’ll get back to you on that.
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More Citrusy Favorites:
Cornmeal Shortcake + Earl Grey Cream & Roasted Orange Coulis
Whole Orange Almond Cake + Candied Citrus Ruffles
Mile-high Merinuge & Lemon Tart
Mandarin Vanilla Bean Olive Oil Cake
Recipe type: Dessert
Serves: serves 12
Ingredients
- FOR THE CAKE:
- 2¼ cups All-purpose Flour
- 1½ cups Sugar
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 3 large Eggs
- Seeds scraped from 1 Vanilla Bean
- 1 cup Olive Oil(use one that's high quality, but mild tasting)
- 1¼ cups Whole Milk
- zest of 2 Mandarin Oranges
- ¼ cup Mandarin Orange Juice(can use regular oranges as well)
- ¼ cup Grand Marnier (can also use brandy or orange juice)
- FOR THE ICING:
- 1½ cups Confectioners Sugar
- Zest of 1 Mandarin Orange
- 2 tablespoons Mandarin Orange Juice
- Water, as needed
Instructions
- FOR THE CAKE:
- Preheat oven to 350 degrees.
- Grease and flour a 9-10 cup bundt pan and set aside.
- Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. Whisk together and set aside.
- In another bowl, add the eggs, vanilla bean seeds, olive oil, milk, mandarin zest, mandarin juice, and grand marnier. Whisk together until well combined and smooth.
- Add the mixture to the bowl of dry ingredients and whisk until just combined.
- Pour the batter into the prepared bundt pan.
- Bake in preheated oven for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Let cake cool completely, then invert onto a serving dish.
- FOR THE ICING:
- Place the confectioners sugar and mandarin zest in a small mixing bowl. Add the mandarin juice and whisk in until smooth - add water as needed to get icing to a thick but pourable consistency.
- Pour the icing over the top of the cooled cake, letting it drip down the sides.
- Cake will keep covered, at room temperature for about 5 days.
Cake adapted from Food 52
I can’t wait to try this! It’s beautiful. Can you recommend some good and mild olive oil brands?
Thank you! I fluctuate between Pompeian and Carapelli =)
This cake was scrumptious and moist with the zing of orange. The olive oil was undetectable, but certainly made me feel like I was eating a “healthy” cake! Simple to make.
I’m so happy you liked it, thank you for sharing!
Hello! Beautiful cake, as always. Perfect for the season. Can I ask which pan this is? Thanks!
Thank you! I believe the cake pan came from Vivi et Margo.