Orange Olive Oil Cake
User Reviews
4.5
Orange Olive Oil Cake
Description
The Orange Olive Oil Cake combines cake flour, baking powder, baking soda, salt, and fresh orange zest, blended with Greek yogurt, sugar, light olive oil, and eggs to create a smooth batter. Baked in an 8-inch pan, it develops a fine crumb and tender texture. The orange glaze, made from fresh orange juice and powdered sugar, provides a glossy, sweet topping that complements the subtle tang of the cake.
The texture is moist yet airy, with the olive oil contributing to its richness without heaviness. The bright citrus zest gives a fresh aroma and flavor, balanced by the creamy yogurt.
This cake is versatile, suitable for breakfast, dessert, or a snack. It can be stored at room temperature for a few days or refrigerated for up to five days. It freezes well when tightly wrapped, retaining its texture and flavor.
Variations include substituting lemon zest and juice for a lemon version or creating a mixed citrus cake. Using cake flour ensures a delicate crumb, but if unavailable, a homemade substitute with cornstarch can be used.
Ingredients
CAKE
- 1 cup cake flour 133 grams total, 1 tablespoon, or pastry flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- zest orange room temperature
- ½ cup Greek yogurt 140 grams total, + 1 tablespoon plain whole, room temperature
- ½ cup granulated sugar 131 grams total, + 2 1/2 tablespoons
- ½ cup olive oil light olive oil
- 2 large egg room temperature
Room Temperature - remove from the fridge 45-60 minutes before using.
ORANGE GLAZE
- orange juice or 1-2 tablespoons, depending on how thick you want the glaze, from 1/2 orange
- 2/3 cup powdered sugar aka icing sugar
Instructions
- Pre-heat oven to 350F/180C. Grease and flour an 8 inch/20cm cake pan or bundt pan.
CAKE
- In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, salt and zest, then add the yogurt, sugar, oil, egg and the dry ingredients, beat on medium speed until smooth and well combined.
- Pour into the prepared round cake pan and bake for approximately 30 minutes. Test with a tooth pick for doneness, if dry or a few crumbs attached then the cake is done. Let the cake cool in the pan about 15 -20 minutes then move to a wire rack to cool completely before glazing. Enjoy!
ORANGE GLAZE
- Mix together juice and the powdered sugar, add more sugar depending on how thick you want the glaze.
Notes
- To create cake flour, replace 2 tablespoons of all-purpose flour per cup with cornstarch and sift well to ensure tenderness and fine crumb.
- Orange zest can be swapped with lemon zest to make a lemon version, adjusting the glaze accordingly.
- Store the cake in an airtight container or covered to keep freshness; it stays good 2-3 days at room temperature, longer refrigerated.
- The cake freezes well wrapped tightly, keeping up to three months and thawing before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 44mg | 2% |
| Potassium | 99mg | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 45IU | 1% |
| Calcium | 44mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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