Candied Orange Olive Oil Cake + Cornmeal & Rum

Candied Orange Olive Oil Cake + Cornmeal & Rum



  • 1 cup Raw Cane Sugar
  • 3 Large Eggs
  • Zest of one Orange
  • ¼ cup Golden Rum
  • 1 cup high quality Olive Oil (use extra virgin for a stronger taste and regular for a milder flavor)
  • 1⅓ cups Whole Milk
  • 1½ cups All-purpose Flour
  • ½ cup medium-grind Cornmeal
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt


  • 1½ cups Raw Cane Sugar
  • ¾ cup Water
  • 2 Navel Oranges, sliced into ⅛” rounds (a sharp mandolin works great for this)
  • Kumquats, to top
  • Fresh Mint, for garnish



  1. Preheat oven to 350 degrees
  2. 2 6″ round cake pans, greased and floured (works best if pans are at least 3″ deep).
  3. In a large mixing bowl, whisk together the eggs and sugar until light and creamy. Whisk together the orange zest, rum, olive oil, and milk.
  4. Combine the flour, cornmeal, baking powder, baking soda, and salt in a separate basin.
  5. Do not overmix! Add the dry ingredients to the liquid ingredients and mix just until mixed.
  6. To eliminate air bubbles, divide the batter evenly between the prepared pans and tap them on the counter a few times.
  7. Preheat the oven to 350°F and bake the cakes for 35-40 minutes, or until a tester inserted in the center comes out clean. Prepare the candied oranges while the cakes are baking.
  8. Remove the cakes from the oven and set aside to cool for 15 minutes. While the oranges finish cooking, remove the cakes from the pan and cool on a wire rack.


  1. In a saute pan, combine the sugar and water and whisk until the sugar is completely dissolved.
  2. Bring to a boil in a saucepan over medium/high heat. Reduce the heat to medium/low and stir in the orange slices, distributing them evenly across the top of the syrup. It’s fine if they cross paths a little. Allow 1 hour for the orange slices to simmer, making ensuring the syrup is just gently boiling. Pull each orange slice out of the syrup after one hour and place on a siplat mat or piece of parchment paper.
  3. Make sure the tops of both cake layers are level. 13 of the candied orange syrup should be poured over one of the cake layers. Place the other cake on top of that layer and spread the syrup equally over it. Pour the remaining syrup over the top of the cake and use a basting brush to evenly cover the top and sides.
  4. Oil the blade of a knife by spraying or coating it. Cut the candied orange segments in half using it. As indicated in the photographs, place the candied orange slice halves on the cake. The sticky syrup covering will keep them firmly attached to the cake. To set them on top of the cake, cut a little wedge out of each half and lay it around the circumference, with the cut sides facing out and bordering the edge.
  5. Kumquat slices and fresh mint leaves go on top of the cake.
  6. It’s best if you eat it the same day it’s baked.
Candied Orange Olive Oil Cake + Cornmeal & Rum

Source: The Kitchen McCabe

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