Orange Olive Oil Cake
User Reviews
4.9
16 reviews
Excellent
Orange Olive Oil Cake
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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
For the cake
- orange zest of 1
- 60 ml olive oil light, ¼ cup
- 200g g brown sugar light, 1 cup
- 120 ml orange juice freshly squeezed, ½ cup
- 2 egg lightly beaten, large
- 160 g Greek yogurt ½ cup
- 100 g pecans ground, 1 cup
- 260 g all-purpose flour plain / all purpose, 2 cups
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp cloves ground
- ½ tsp salt
Orange syrup (optional)
- 80 ml orange juice
- 100 g sugar 1/2 cup
For the filling
- 240 ml double cream heavy cream, 1 cup
- 125 g icing sugar 1 cup
For the glaze
- 3 tbsp Greek yogurt
- 6 tbsp icing sugar or as needed
- ½ tsp orange juice or as needed, or water
To decorate
- orange segments or mandarin segments
- icing sugar to dust
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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