Olive Oil Orange Cake
Simplicity doesn’t always mean perfection, but it does in the case of this olive oil cake! Notes of sweet vanilla and bright orange combine to perfume this moist, golden cake with citrusy flavor.
Tasty Team
90% would make again
Total Time
2 hr 5 min
2 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
2 hr 5 min
2 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 8 servings
- 1 ¼ cups granulated sugar (250 g)
- 1 navel orange, zested
- 1 ¾ cups all purpose flour (215 g)
- ½ cup almond flour (65 g), finely ground
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 2 large eggs, room temperature
- ½ cup full-fat greek yogurt (120 g)
- 1 large navel orange, juiced
- 1 ½ teaspoons vanilla extract
- ⅔ cup olive oil (160 mL), plus more for greasing
- 1 tablespoon powdered sugar
- whipped cream, for serving, optional
Nutrition Info
- Calories 491
- Fat 32g
- Carbs 44g
- Fiber 9g
- Sugar 27g
- Protein 7g
Estimated values based on one serving size.
Preparation
- In a large bowl, stir together the sugar and orange zest. Let sit for 30–60 minutes to allow the orange oils to perfume the sugar, which will enhance the flavor of the cake.
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Add the eggs to the orange-infused sugar. Using an electric hand mixer on medium speed, beat together until smooth and fluffy, 1–2 minutes. Add the Greek yogurt, orange juice, vanilla, and olive oil and beat on medium-low speed until combined.
- Add the dry ingredients to the wet ingredients in 2 batches and mix on low speed until just combined. The batter should be thick, but smooth, and fall off the beaters in thick ribbons.
- Lightly grease a 9-inch cake pan with olive oil. Line the bottom with a parchment paper round and lightly grease with more oil. Pour the batter into the prepared pan.
- Bake the cake for 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes before inverting the cake from the pan. Remove the parchment paper and flip right-side up.
- Dust the top of the cake with the powdered sugar, then slice and serve with whipped cream alongside, if desired.
- Enjoy!
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