Mari Carmen’s Orange Cake

A golden, moist cake perfumed with orange. According to our friend Mari Carmen, the secret to its success is adding the ingredients in precisely the order indicated and beating well after each addition. The cake is excellent served with coffee or tea, or to dress it up, combine 2 tablespoons apricot jam and 2 teaspoons orange liqueur. Simmer for 2 minutes, then brush over the finished cake. You can also serve it with a scoop of ice cream and fresh strawberries. For a cake with a wetter texture, heat 4 tablespoons (½ stick) butter, 2/3 cup sugar, and 1/3 cup freshly squeezed orange juice until the sugar is dissolved. Pour over the cake while it is hot and in the pan. Allow to cool thoroughly before removing from the pan.

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Equipmentelectric mixer

Mealdinner, tea

Taste and Texturefruity, light, sweet, tart

Type of Dishcake


  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup freshly squeezed orange juice
  • 1 tablespoon freshly grated orange zest
  • ½ cup mild olive oil
  • 2 cups unbleached flour
  • 1 tablespoon baking powder
  • Confectioners’ sugar for dusting


  1. Grease and flour an 8-inch fluted Bundt pan. Preheat the oven to 350°F. In a bowl, beat the eggs with an electric mixer until thickened and light colored. Gradually beat in the granulated sugar, then—in order—the orange juice, orange zest, and oil. Beat in the flour and, finally, the baking powder.

  2. Pour the batter into the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean and the cake springs back to the touch. Cool slightly, then turn out onto a serving dish. Dust with confectioners’ sugar, or finish in any of the ways described in the headnote.



I have not made this yet so I cannot rate it.

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I wanted to make a 9" layer cake so doubled the recipe. For the two layers 1.5 x the recipe would have been sufficient. I used the whisk attachment of my kitchen aid to beat the eggs, sugar, oj, and zest then switched to the paddle when I added the dry ingredients. Plan to put ganache between the layers and to top with a rich chocolate icing.

This is a very mild, sophisticated and beautiful cake!

Made this for my parents who are Spaniards and chefs who love traditional Spanish desserts. They loved it. It was moist and fragrant. Very, very easy to make. I think that one could use the recipie to make not just bundts but cakes, cupcakes, loaves. You can really use you imagination with this one. If you are into chocolate orange combination you could probably do something with this. The olive oil did have a nutty taste to it, but is so much healthier than butter. I was thinking of substituting some of the sugar with honey???


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