Orange Olive Oil Cake

Name: Orange Olive Oil Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 slices
Ingredients: Zest of 1 orange; 60 ml (¼ cup) light olive oil; 200g g (1 cup) light brown sugar; 120 ml (½ cup) freshly squeezed orange juice; 2 large eggs; 160 g (½ cup) Greek yogurt; 100 g (1 cup) pecans; 260 g ( 2 cups) flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp ground cinnamon; ½ tsp ground cloves; ½ tsp salt; 80 ml (⅓ cup) orange juice; 100 g (½ cup) sugar; 240 ml (1 cup) double cream; 125 g (1 cup) icing sugar; 3 tbsp Greek yogurt; 6 tbsp icing sugar; ½ tsp orange juice or water; orange or mandarin segments; icing sugar to dust

User Reviews

4.9

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
10 slices
Calories
517 kcal
Course
Cake
Cuisine
European

Orange Olive Oil Cake

Shawn Wheeler

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This easy Orange Olive Oil Cake is delicious sliced and filled with yoghurt whipped cream and simply glazed.

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Ingredients

Servings

For the cake

Zest of 1 orange
60 ml (¼ cup) light olive oil
200g g (1 cup) light brown sugar
120 ml (½ cup) freshly squeezed orange juice
2 large eggs lightly beaten
160 g (½ cup) Greek yogurt
100 g (1 cup) pecans ground
260 g ( 2 cups) flour (plain / all purpose)
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp salt

Orange syrup (optional)

80 ml (⅓ cup) orange juice
100 g (½ cup) sugar

For the filling

240 ml (1 cup) double cream heavy cream
125 g (1 cup) icing sugar

For the glaze

3 tbsp Greek yogurt
6 tbsp icing sugar or as needed
½ tsp orange juice or water or as needed

To decorate

orange or mandarin segments
icing sugar to dust

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Instructions

Make the cake

Preheat your oven to 180C (350F). Line a 2LB loaf tin with baking paper, letting the edges hang over the sides of the tin. Pulse the pecans in a food processor until finely ground.
Put the orange zest, olive oil, sugar, eggs, orange juice and yogurt in a mixing bowl and either beat together to combine or vigorously mix together with a wooden spoon.
Stir in the ground pecans and sift in the flour, spices, salt and raising gents.
Mix well until you have a smooth batter.
Transfer the batter into the tin and level. Bake for 50-55 minutes – testing with a skewer to see whether the cake is ready. The skewer should come out clean and the cake should feel firm on top.
Cool in the tin for 10 minutes and then lift out using the paper. Let the cake cool completely before slicing in half, if you wish to fill it.

Orange Syrup (optional)

Put the orange juice and sugar in a saucepan and stir over low heat until the sugar has dissolved. Brush this over the inside of the cake. Any leftover syrup can be used in drinks.

Make the filling

Whisk cold double cream and icing sugar together until you have firm peaks. Transfer to a piping bag fitted with a large star tip
Pipe a generous amount of filling over the bottom layer and top with the second.

Glaze and decorate

Put all the glaze ingredients in a bowl and mix together with a spoon, adding a bit more orange juice if needed until you have a thick glaze.
Drizzle the cake with the glaze, letting it drip down the sides. Add orange slices (or candied orange slices) and dust with icing sugar.

Nutrition Information

Show Details

Calories 517kcal (26%) Carbohydrates 72g (24%) Protein 7g (14%) Fat 23g (35%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 67mg (22%) Sodium 208mg (9%) Potassium 278mg (8%) Fiber 2g (8%) Sugar 49g (98%) Vitamin A 448IU (9%) Vitamin C 10mg (11%) Calcium 111mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 517 kcal

% Daily Value*

Calories	517kcal	26%
Carbohydrates	72g	24%
Protein	7g	14%
Fat	23g	35%
Saturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	67mg	22%
Sodium	208mg	9%
Potassium	278mg	6%
Fiber	2g	8%
Sugar	49g	98%
Vitamin A	448IU	9%
Vitamin C	10mg	11%
Calcium	111mg	11%
Iron	2mg	11%