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Orange, Olive Oil, and Poppyseed Cake

The combination of orange and olive oil gives this cake a Mediterranean vibe, perfect for spring (but really, any time of year). I like to pair this cake with macerated strawberries: the sweet, syrupy fruit adds a fresh contrast to the subtle flavors of the cake, a welcome and delicious addition.

Prep Time
30 mins
Cook Time
1 hr
Total Time
2 hrs
Servings: 8 servings
Calories: 645 kcal
Course: Dessert

Ingredients

For the cake
  • butter or oil for the pan
  • 2 tablespoons orange zest preferably organic
  • 1 1/2 cups plus 2 tablespoons granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 1 1/2 teaspoons table salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup olive oil
  • 1 cup milk
  • 1/2 cup fresh orange juice
  • 3 large eggs
For the macerated strawberries
  • 3 cups strawberries quartered
  • 2 tablespoons balsamic vinegar
  • 1 to 2 tablespoons granulated sugar
  • 1 tablespoon fresh orange juice
  • Whipped cream or crème fraîche for serving (optional)

Instructions

Make the cake
    Cup of Yum
  1. Preheat the oven to 350°F (180°C), and coat a 9-inch (23-cm) cake pan with oil or butter. Line the bottom of the pan with parchment paper.
  2. In a large bowl, whisk together the orange zest and granulated sugar. Whisk in the flour, poppy seeds, salt, baking powder, and baking soda.
  3. In a separate large bowl, combine the olive oil, milk, orange juice, and eggs. Don’t worry if the mixture separates slightly.
  4. Make a well in the center of the dry ingredients then pour in the wet ingredients. Whisk together just until everything is well incorporated, scraping down the sides of the bowl as necessary.
  5. Pour the batter into the prepared cake pan, bake until the top turns golden and a toothpick inserted in the center comes out clean or with a few damp crumbs, 60 to 70 minutes. Let the cake cool completely.
  6. To loosen the cake, run a knife around the edges. Gently remove the cake from the pan, peel off the parchment, then place on a serving plate.
Make the macerated strawberries
  1. While the cake is cooling, in a medium bowl, combine the strawberries, balsamic vinegar, sugar, and orange juice. Stir, then cover the bowl and let sit until the strawberries release some of their juices, about 20 minutes.
  2. Serve the cake, topped with strawberries immediately, and with whipped cream or crème fraîche, if desired.

Nutrition Information

Serving 1slice Calories 645kcal (32%) Carbohydrates 86g (29%) Protein 8g (16%) Fat 31g (48%) Saturated Fat 5g (25%) Monounsaturated Fat 21g Trans Fat 1g Cholesterol 71mg (24%) Sodium 549mg (23%) Fiber 3g (12%) Sugar 56g (112%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 645

% Daily Value*

Serving 1slice
Calories 645kcal 32%
Carbohydrates 86g 29%
Protein 8g 16%
Fat 31g 48%
Saturated Fat 5g 25%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 71mg 24%
Sodium 549mg 23%
Fiber 3g 12%
Sugar 56g 112%

* Percent Daily Values are based on a 2,000 calorie diet.