Olive Oil Cake with Citrus Glaze: A Flavor-Forward Masterpiece

This golden-hued cake stands as a compelling argument for the art of baking with olive oil: fragrant, subtly peppery, and delicately balanced, its layers of citrus and spice are elevated by a zesty orange glaze that unites all elements into a harmonious whole. Crafted by Lior Lev Sercarz, a renowned New York City spice merchant, this recipe leverages olive oil’s unique ability to amplify the depth of bright flavors—an advantage he asserts over butter, a staple in many American bakers’ pantries. Below, explore the step-by-step creation, including his expert technique for using whole spices.

Ingredients (Serves 8–10)

• Dry Mix:

• 150g (1 cup) all-purpose flour

• 3g (1 tsp) baking powder

• 1g (1/4 tsp) fine sea salt

• 1/4 tsp freshly ground black pepper (or 1/4 tsp whole black peppercorns, for the tip)

• 1/4 tsp ground coriander (optional, for warmth)

• Wet Mix:

• 2 medium oranges (zested; juice reserved, about 60ml)

• 120ml (1/2 cup) cold-pressed extra-virgin olive oil (fruity, not bitter)

• 120g (2/3 cup) granulated sugar

• 2 large eggs (room temperature)

• 1 tsp pure vanilla extract

• Orange Glaze:

• 100g (1 cup) powdered sugar

• 2–3 tbsp reserved orange juice (adjust for desired consistency)

Preparation & Baking Steps

1. Preheat & Prep

Preheat oven to 175°C (350°F). Grease a 20cm (8-inch) round cake pan with olive oil and line the base with parchment paper.

2. Dry Ingredients (with Whole Spice Tip)

In a bowl, sift the flour, baking powder, salt, and spices. Whole Spices Tip: For maximum aromatic complexity, lightly crush whole black peppercorns (or your chosen blend) with a mortar and pestle before adding to the dry mix. This ensures slow release of essential oils during baking, enhancing flavor layers.

3. Wet Ingredients

In a separate bowl, whisk together orange zest, reserved orange juice, olive oil, sugar, eggs, and vanilla until smooth. Sugar will dissolve partially; a slight grit is acceptable (this preserves texture).

4. Combine & Bake

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix (overmixing creates a dense cake). Transfer batter to the prepared pan.

Bake for 30–35 minutes, or until a toothpick inserted into the center emerges with moist crumbs (not wet batter). Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

5. Glaze & Serve

For the glaze, whisk powdered sugar with 2–3 tbsp orange juice until thick but drizzling (add juice 1 tsp at a time). Drizzle over the cooled cake, allowing excess to set.

Why Olive Oil?

Lior Lev Sercarz emphasizes: “Olive oil’s richness amplifies citrus brightness and spice warmth far more than butter, which can mellow these flavors. Its natural fats also lend a tender crumb and subtle fruitiness.”

This cake is a testament to intentional ingredient pairing—subtle sweetness, aromatic depth, and a glaze that ties it all together. Enjoy with a cup of tea or coffee, and savor the layered complexity of Lior’s flavor philosophy.

Pro tip: For extra spice, swap 1/4 tsp black pepper with 1/4 tsp ground cardamom.