Orange, Olive Oil and Dessert Cake

Why You’ll Love This Recipe

I love the contrast between the slightly bittersweet orange topping and the soft, sweet cake underneath. Cooking the orange slices against the sugar transforms them into a glossy, almost marmalade-like layer.

Olive oil is another reason I enjoy this cake. Instead of giving me a heavy buttery crumb, it produces a moist, tender texture and adds a subtle fruity flavor that naturally complements citrus.

I also like what dessert wine brings to the recipe. A sweet Muscat, Moscato, Vin Santo, or similar wine adds floral and dried-fruit notes without overpowering the orange.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Orange Topping

• Fresh oranges
• Granulated sugar
• Light brown sugar
• Extra-virgin olive oil
• Dessert wine
• Fine salt

For the Cake

• All-purpose flour
• Almond flour or finely ground almonds
• Baking powder
• Baking soda
• Fine salt
• Large eggs
• Granulated sugar
• Extra-virgin olive oil
• Fresh orange zest
• Fresh orange juice
• Dessert wine
• Whole milk or Greek yogurt
• Vanilla extract

For Serving

• Crème fraîche, optional
• Mascarpone, optional
• Greek yogurt, optional
• Vanilla ice cream, optional
• Fresh orange zest, optional
• Toasted almonds, optional

Directions

1. Prepare the Cake Pan

I preheat my oven to 350°F (175°C). I lightly grease a 9-inch round cake pan and line the bottom with parchment paper.

I prefer using a solid cake pan rather than a springform pan because the orange, sugar, and wine can produce plenty of syrup while baking.

2. Prepare the Oranges

I wash the oranges thoroughly and slice them into thin rounds. I remove any seeds while keeping the peel intact.

I try to keep the slices relatively thin because this helps the peel soften during baking. If my oranges have especially thick white pith, I slice them as thinly as possible to reduce bitterness.

3. Make the Upside-Down Topping

I combine granulated sugar, brown sugar, olive oil, dessert wine, and a tiny pinch of salt.

I spread this mixture across the bottom of my prepared pan and arrange the orange slices over it. I slightly overlap the slices to create an attractive pattern.

I remember that the bottom of the pan will eventually become the top of my cake, so I arrange the oranges carefully.

4. Combine the Dry Ingredients

I whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt together in a medium bowl.

I set the mixture aside while preparing the wet ingredients.

5. Make the Cake Batter

In a separate large bowl, I whisk the eggs and sugar until pale and slightly thickened.

I gradually whisk in the olive oil, followed by orange zest, orange juice, dessert wine, milk or yogurt, and vanilla.

I use a fruity extra-virgin olive oil that I enjoy tasting on its own. I avoid an extremely bitter or peppery oil because I don’t want it to dominate the citrus.

6. Finish the Batter

I gradually fold my dry ingredients into the wet mixture.

I mix only until I no longer see dry flour. I avoid excessive mixing because I want the finished cake to remain light and tender.

7. Bake the Cake

I carefully pour the batter over the arranged orange slices and smooth the surface.

I bake the cake for approximately 45–55 minutes. I know it’s ready when the center feels springy and a skewer inserted into the cake portion comes out clean or with a few moist crumbs.

If the exposed surface begins browning too quickly, I loosely cover it with foil during the final part of baking.

8. Rest and Turn Out

I remove the cake from the oven and let it rest in the pan for approximately 10–15 minutes.

I run a thin knife around the edge, place a large serving plate over the pan, and carefully invert everything in one movement.

I lift the pan away slowly. If an orange slice remains attached to the pan, I gently remove it and return it to its place on the cake.

9. Finish and Serve

I spoon any remaining orange and wine syrup from the pan over the top of the cake.

I let the cake cool until warm or room temperature before slicing. I particularly like serving it with crème fraîche, mascarpone, or thick Greek yogurt because their tanginess balances the sweet citrus topping.

Servings and Timing

I usually cut a 9-inch upside-down cake into 8 to 10 portions.

• Prep time: 25 minutes
• Baking time: 45–55 minutes
• Resting time: 10–15 minutes
• Additional cooling time: about 45 minutes
• Total time: approximately 2 hours
• Servings: 8–10

I begin checking the center at around 45 minutes because different cake pans and ovens can change the baking time slightly.

Variations

For a blood orange version, I replace some or all of the regular oranges with blood oranges. I love the dramatic red and orange colors they create once the cake is inverted.

For an orange and almond cake, I increase the almond flavor with a little almond extract and scatter toasted sliced almonds over the finished cake.

When I want additional warmth, I add ground cardamom to the batter. I find cardamom particularly good with both orange and sweet dessert wines.

For a more complex citrus topping, I arrange a combination of orange, mandarin, and thin lemon slices across the bottom of the pan.

I can also change the dessert wine according to what I have available. I like aromatic sweet wines such as Moscato or Muscat for a floral result, while Vin Santo gives me a richer flavor with dried-fruit notes.

Storage/Reheating

I store the cooled cake in an airtight container at room temperature for up to 2 days. If my kitchen is particularly warm, I refrigerate it instead.

For longer storage, I keep the cake covered in the refrigerator for up to 5 days. I bring each slice back to room temperature before serving because I find the olive oil crumb becomes softer and more aromatic as it warms.

When I want to serve the cake warm, I gently reheat individual slices for a few seconds in the microwave or for several minutes in a low oven.

I can also freeze individual slices for up to 2 months. I wrap them carefully to protect the orange topping and thaw them overnight in the refrigerator or for several hours at room temperature.

FAQs

What dessert wine works best in this upside-down cake?

I prefer a sweet, aromatic wine that complements citrus rather than overpowering it. Muscat, Moscato, Vin Santo, and other fruit-forward dessert wines are good choices. I generally use a wine I would also be happy to serve alongside the finished cake.

Can I leave the peel on the orange slices?

Yes. I leave the peel on because it helps the slices hold their shape and creates the beautiful appearance of an upside-down orange cake. I slice the oranges thinly so the peel has enough time to soften and caramelize while baking.

Does the cake taste strongly of olive oil?

I get a noticeable but balanced olive oil flavor when I use a fruity extra-virgin olive oil. The orange, sugar, almonds, and dessert wine soften its savory qualities. If I want a milder result, I choose a smooth olive oil without a particularly peppery finish.

How do I stop my upside-down cake from sticking?

I grease and line my pan carefully and avoid letting the cake cool completely before turning it out. I find that approximately 10–15 minutes of resting allows the cake to settle while the caramelized topping remains soft enough to release.

Can I make this cake without dessert wine?

Yes. If I don’t want to use dessert wine, I replace it with additional fresh orange juice. The flavor will be simpler, but I still get a moist and fragrant orange and olive oil upside-down cake.

Conclusion

Orange, olive oil and dessert wine upside-down cake is one of those cakes I love because every ingredient contributes something distinctive. The oranges become soft, glossy, and slightly bittersweet, the olive oil creates a beautifully moist crumb, and the dessert wine brings floral sweetness and depth.

Orange, Olive Oil and Dessert Wine Upside-Down Cake

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A fragrant upside-down cake topped with glossy caramelized orange slices and a tender olive oil crumb enriched with sweet aromatic dessert wine. Almonds, citrus, and fruity olive oil give this elegant cake a rich yet balanced flavor.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 45–55 minutes
• Total Time: Approximately 2 hours
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

• Fresh oranges
• Granulated sugar, for the orange topping
• Light brown sugar
• Extra-virgin olive oil, for the orange topping
• Dessert wine, for the orange topping
• Fine salt, for the orange topping
• All-purpose flour
• Almond flour or finely ground almonds
• Baking powder
• Baking soda
• Fine salt, for the cake
• Large eggs
• Granulated sugar, for the cake
• Extra-virgin olive oil, for the cake
• Fresh orange zest
• Fresh orange juice
• Dessert wine, for the cake
• Whole milk or Greek yogurt
• Vanilla extract
• Crème fraîche, optional for serving
• Mascarpone, optional for serving
• Greek yogurt, optional for serving
• Vanilla ice cream, optional for serving
• Fresh orange zest, optional for serving
• Toasted almonds, optional for serving

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch solid round cake pan and line the bottom with parchment paper.
2. Wash the oranges thoroughly and cut them into thin rounds, removing any seeds while keeping the peel intact.
3. Combine the granulated sugar, light brown sugar, extra-virgin olive oil, dessert wine, and a tiny pinch of salt for the topping. Spread the mixture over the bottom of the prepared pan.
4. Arrange the orange slices over the sugar mixture, slightly overlapping them to create an attractive pattern.
5. Whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt together in a medium bowl.
6. In a separate large bowl, whisk the eggs and granulated sugar until pale and slightly thickened. Gradually whisk in the extra-virgin olive oil, followed by the orange zest, orange juice, dessert wine, whole milk or Greek yogurt, and vanilla extract.
7. Gradually fold the dry ingredients into the wet mixture just until no dry flour remains. Avoid overmixing.
8. Carefully pour the batter over the arranged orange slices and smooth the surface. Bake for 45 to 55 minutes, until the center feels springy and a skewer inserted into the cake portion comes out clean or with a few moist crumbs. Loosely cover with foil if the exposed surface browns too quickly.
9. Remove the cake from the oven and let it rest in the pan for 10 to 15 minutes.
10. Run a thin knife around the edge, place a large serving plate over the pan, and carefully invert the cake. Slowly lift away the pan and reposition any orange slices that remain attached.
11. Spoon any remaining orange and dessert wine syrup from the pan over the cake. Allow the cake to cool until warm or room temperature before slicing.
12. Serve with optional crème fraîche, mascarpone, Greek yogurt, vanilla ice cream, fresh orange zest, or toasted almonds.

Notes

• Use a solid cake pan rather than a springform pan to prevent the orange, sugar, and wine syrup from leaking during baking.
• Slice the oranges thinly so the peel softens and caramelizes sufficiently during baking.
• Choose a fruity extra-virgin olive oil without an excessively bitter or peppery finish.
• Muscat, Moscato, Vin Santo, or another aromatic, fruit-forward dessert wine works well in this cake.
• For an alcohol-free version, replace the dessert wine with additional fresh orange juice.
• Blood oranges can replace some or all of the regular oranges for a colorful variation.
• Ground cardamom can be added to the batter for additional warmth and fragrance.
• Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Bring refrigerated slices to room temperature before serving for a softer and more aromatic olive oil crumb.
• Individual slices can be carefully wrapped and frozen for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 34 g
• Sodium: 210 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 65 mg