Orange Olive Oil Cake
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4.5
153 reviews
Excellent
Orange Olive Oil Cake
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Orange Olive Oil Cake, a moist Italian Cake made with fresh oranges, olive oil and greek yogurt. A simple orange glaze makes it perfect.
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Ingredients
CAKE
- 1 cup + 1 tablespoon cake/pastry flour (133 grams total)
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- zest 1 orange (room temperature)
- ½ cup + 1 tablespoon plain whole greek yogurt (room temperature) (140 grams total)
- ½ cup + 2 1/2 tablespoons granulated sugar (131 grams total)
- ½ cup olive oil (light olive oil)
- 2 large eggs (room temperature)
Room Temperature - remove from the fridge 45-60 minutes before using.
ORANGE GLAZE
- juice from 1/2 orange (or 1-2 tablespoons, depending on how thick you want the glaze)
- 2/3 cup powdered / icing sugar
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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 make cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
- You could substitute the orange with lemon zest and lemon juice. Drizzle the cake with a lemon glaze instead. Or you could make it a citrus flavor and make half and half.
- The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days if glazed. Longer and it should be refrigerated. It will last 4-5 days in the fridge. Bring to room temperature before serving.
- The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Nutrition Information
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Calories
229kcal
(11%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Cholesterol
33mg
(11%)
Sodium
44mg
(2%)
Potassium
99mg
(3%)
Sugar
18g
(36%)
Vitamin A
45IU
(1%)
Calcium
44mg
(4%)
Iron
0.4mg
(2%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
153 reviews
Excellent
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