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Orange Olive Oil Cake

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

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

Ingredients

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

Instructions

Make the cake
    Cup of Yum
  1. 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.
  2. 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.
  3. Stir in the ground pecans and sift in the flour, spices, salt and raising gents.
  4. Mix well until you have a smooth batter.
  5. 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.
  6. 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)
  1. 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
  1. Whisk cold double cream and icing sugar together until you have firm peaks. Transfer to a piping bag fitted with a large star tip
  2. Pipe a generous amount of filling over the bottom layer and top with the second.
Glaze and decorate
  1. 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.
  2. 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

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

% 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%

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