Orange Ginger Olive Oil Cake

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HAPPY ALMOST CHINESE NEW YEAR EVERYONE! Lunar New Year is just over two weeks away and I cannot wait! I absolutely love Chinese New Year. It’s a time filled with family togetherness, red enveloped stuffed with moneyyyyyy, and of course food! In my family there are always at least two feasts — one to close the old year, another to open the new year.

What I love about the culinary celebration of Chinese New Year is not just how delicious the dishes are, but the symbolism behind each of these foods. For example, steamed whole fish symbolizes abundance and plenty; while dumplings represent family togetherness, wealth, and fortune.

It is believed that by eating these foods during the celebrations, we will manifest their meanings in the new year.

Citruses are coveted during this time as well. Oranges and pomelos symbolize family unity; while tangerines and mandarin oranges bring wealth and fortune.

Unfortunately, unlike the other superstitious foods, citruses are way under-appreciated at the dinner table. They are unceremoniously quartered, strewn on a plate, and served up as “dessert” — I feel bad for them honestly, sitting on the plate hoping to entice a taker.

I think it’s high time for an orange glow-up! They deserve all the ooh and ahhs just like any other dish, and this cake will certainly do the trick. Orange and ginger flavored, this olive oil cake is a citrusy masterpiece worthy of ending your celebratory meal. Let’s level-up Lunar New Year, betches.

The Recipe

Makes one 6-inch round cake (serves 8-10) (🔥 Let Them Eat Cake)

Ingredients

Cake

1 cup (125 grams) all-purpose flour

¾ cups plus 2 tablespoons (175 grams) sugar

½ teaspoons salt

¼ teaspoon baking soda

¼ teaspoon baking powder

½ cup plus 2 tablespoons (140 grams) extra-virgin olive oil 

½ cup plus 2 tablespoons (150 grams) whole milk

2 large eggs

Zest from 2 oranges

1-inch piece of fresh ginger root, finely grated (about 22 grams)

2 tablespoons (30 grams) fresh orange juice

2 tablespoons (26 grams) Grand Marnier

Spiced Whipped Cream

1 cup heavy whipping cream, cold

2 tablespoons powdered sugar

½ teaspoon five-spice powder (optional)

Instructions

Combine dry ingredients

1. Set the oven rack to the middle position and pre-heat the oven to 350°F. Line the bottom of the cake pan with parchment paper and grease the sides of the pan with oil. (🎩No Parchment, No Problem)

2. In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt.

Combine wet ingredients

1. In a large bowl, whisk together the olive oil, milk, eggs, orange juice, orange zest, grated ginger, and Grand Marnier.

Finish cake batter and bake

1. Pour the dry ingredients into the bowl of wet ingredients. Gently stir until the flour just disappears. (🎩Sir Don’t Mix A Lot). The batter will and should look liquidy. Pour the batter into the prepared cake pan.

2. Bake for 50 minutes, then test with a toothpick (🎩How To Toothpick Test). If under-baked, continue baking, checking every 5 minutes until the cake is done. Depending on your oven the cake may take up to 70 minutes.

3. Remove the cake from the oven and allow it to cool for 10 minutes. Use a sharp knife to loosen the cake from the edges of the pan, then invert the pan to free the cake. Place the cake on a wire rack, allowing it to cool completely before decorating.

Make whipped cream (optional)

1. While the cake cools, in a medium bowl combine the whipping cream, sugar, and five spice powder.

2. Whisk until the cream holds its shape but no further or it’ll turn into butter!

Decorate the cake and serve(optional)

1. Once the cake is completely cool spoon dollops of cream on top. Use the back of the spoon to spread the cream and decorate as you please.

Enjoy!

Storage and make ahead: to make ahead, store the cake unfrosted and covered on the countertop for 5 days. Whipped cream will last for 7 days in an airtight container in the refrigerator. Frosted cakes should be stored in an airtight container in the refrigerator for up to 5 days.

Hot Tips 🔥

• LET THEM EAT CAKE — This recipe can easily be scaled up to serve a bigger party. Just keep in mind to increase the baking time for larger cakes. I would suggest baking for at least 60 minutes, then checking the doneness with a toothpick every 5 minutes.

Tricks 🎩

• NO PARCHMENT, NO PROBLEM— Lining and greasing the cake pan is the best way to ensure your cake will come out cleanly. However, if you do not have parchment paper, carefully grease the inside of the pan with oil. You can use a small piece of a paper towel help spread the oil. Next, add a tablespoon of flour to the baking pan. Shake and tap the pan so that the flour coats the entire inside of the pan, sticking to the thin layer of oil. Once the flour completely coats the pan, turn the pan upside down and tap to shake out any excess flour.

• SIR DON’T MIX A LOT — Over-mixing cake batter will give you chewy cake. To prevent over-mixing, stop mixing the moment you stop seeing dry flour in the batter

• HOW TO TOOTHPICK TEST — To toothpick-test the cake, poke the cake in the center until the toothpick is mostly inserted. When you pull the toothpick out, you’re looking for it to come out clean. If there’s batter stuck to the toothpick or it looks wet, it’s not ready yet.