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orange olive oil cake

orange olive oil cake

Orange olive oil cake with a Mediterranean touch. Moist, delicious, and healthy – a perfect treat for any time of day!
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Total Time 1 hour 1 minute
Servings: 10 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1.25 cup all-purpose flour
  • 0.75 cup almond flour
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
  • 3 unit large eggs
  • 1 cup extra virgin olive oil
  • 1 cup fresh orange juice
  • 1 tablespoon orange zest
  • 0.75 cup coconut sugar
  • 0.5 cup plain Greek yogurt
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 180°C (350°F). Grease a 22-cm (9-inch) round cake pan and line the bottom with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
  3. In another bowl, whisk the eggs, coconut sugar, and orange zest until light and fluffy.
  4. Add the olive oil, orange juice, Greek yogurt, and vanilla extract to the egg mixture. Whisk well to combine.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until you get a smooth batter. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then unmold and transfer to a wire rack to cool completely before serving.

Notes

Orange olive oil cake is a timeless classic that shines for its Mediterranean charm, delightful aroma, and wonderful texture. It’s celebrated for being moist, tender, and flavorful, and is perfect for everything from afternoon tea to brunch or a festive dessert table. Its versatility means you can enjoy it year-round with minimal effort and guaranteed results.

Pro Tips for Success

  • Use high-quality extra virgin olive oil: This is the star of the recipe! Opt for a fruity, mild variety to complement the orange rather than overpower it.
  • Don’t overmix the batter; stir just until you see no more streaks of dry ingredients to ensure a light, fluffy crumb.
  • If you want a slightly nuttier taste, you can toast the almond flour in a dry skillet for a few minutes before using.
  • Fresh orange juice and zest are non-negotiable for best flavor—avoid bottled juice.
  • No almond flour? Substitute with finely ground blanched almonds or more all-purpose flour, though the texture may change a bit.

Prep Techniques Worth Noting

  • Sifting dry ingredients helps avoid lumps and makes the cake softer.
  • After baking, let the cake cool in the pan for about 10 minutes before unmolding, to prevent breakage.
  • Serve the cake at room temperature or slightly warm for maximum flavor and moisture.

Serving Suggestions & Variations

  • Add a simple glaze by mixing powdered sugar with a bit of orange juice and drizzle over the cooled cake for a sweet, glossy finish.
  • Pair slices with fresh seasonal fruit, whipped cream, or Greek yogurt for an elevated dessert experience.
  • If you love spices, add a bit of ground cardamom or cinnamon to the dry ingredients for a warm twist.
  • This cake stays moist for up to 3 days if wrapped well—perfect for make-ahead entertaining or gifting.
Remember, this orange olive oil cake is delicious on its own, but don’t hesitate to get creative. Each batch is a chance to fine-tune your personal touch and make memories in the kitchen!