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  • annaelizabethrossi

Fleur de l’Orange Christmas Cakes

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Citrus is such a wonderful flavor to celebrate during the winter months.  I call this cake Fleur de l’Orange because of the layers of orange flavor.  The orange juice and Cointreau are forefront and the zest and Olivio Extra Virgin Olive Oil add fragrance, spice and a story.  I chose to use extra virgin olive oil because I like the subtle grassy note that makes me think of an orange tree when paired with the zest and Cointreau.  Olivio Olive Oil is the secret to this uber moist cake.  The Honey Sage glaze is the perfect sweet herbal cap! I don’t know about you, but December always feels like one big open house.  This recipe comes together fast and easy, a perfect treat with tea as you catch your breath before the doorbell rings! Tip: I have a collection of silicone baking molds that are perfect with this recipe.  I used one of my favorite heart shaped molds this time instead of the standard cupcake tray.  Make sure to butter them as you would anything else.


(Yields 1x 9″ cake or 18x cupcakes)

  1. 2 cups All Purpose Flour

  2. 1 3/4 cup Granulated Sugar

  3. 1 1/2 tsp Salt

  4. 1/2 tsp Baking Soda

  5. 1/2 tsp Baking Powder

  6. 1 1/3 cup Olivio Extra Virgin Olive Oil

  7. 1 1/4 cup Milk

  8. 3 large Eggs

  9. 1 1/2 Tbs Orange Zest

  10. 1/4 cup Orange Juice, fresh squeezed

  11. 1/4 cup Cointreau


  1. 1 large Lemon, zested and juiced

  2. 3 sprigs Sage

  3. 3/4 cup local Honey



  1. Preheat oven to 350*.

  2. Use Olivio Buttery Spread or Spray to butter a 9″ baking pan or cupcake pan.

  3. In a medium mixing bowl, combine all purpose flour, granulated sugar, salt, baking soda, and baking powder.  In a separate bowl, combine Olivio Extra Virgin Olive Oil, milk, eggs, orange zest, orange juice and Cointreau.

  1. Add the dry ingredients to the wet ingredients and gently whisk until just combined and pour into the prepared baker.  Bake approximately 60 minutes if baking one large cake or approximately 40 minutes if baking cupcakes.

  2. While the cake bakes, prepare your glaze by bringing lemon, honey and sage to a light simmer on the stove top over medium low heat.

  3. Allow to cool 30 minutes before glazing and taking your first bite!

Variation: Substitute the Orange Juice, Zest and Cointreau for Lemon Juice, Zest and Lemoncello for a delicious Lemon Cake!

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