Based on 100 reviews


  • Serves 8
  • |
  • prep time: 25 minute(s)
  • |
  • cook time: 35 minute(s)
2/3 cup fresh squeezed orange juice
1/2 cup honey, heated
1/4 cup Bertolli® Extra Light™ Tasting Olive Oil
2 large eggs, separated
1 tsp. finely grated orange peel
1-2/3 cups all-purpose flour, sifted
1/2 cup granulated sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
Confectioners sugar

Preheat oven to 350°. Lightly grease and flour bottom and sides of a 9-inch springform pan; set aside.

Blend orange juice, honey, Olive Oil, egg yolks and orange peel in medium bowl; set aside.

Combine flour, granulated sugar, baking powder and baking soda in large bowl; set aside.

Beat egg whites until soft peaks form in small bowl. Stir orange juice mixture into flour mixture until blended. Gently fold in egg whites. Turn into prepared pan.

Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove sides from pan and cool completely. Just before serving, sprinkle with confectioners sugar. To serve, cut into wedges and garnish, if desired, with peeled orange wedges and whipped cream.