Lovely, soft, and honey sweet this orange infused cake is perfect for any occasion!
In Italy we like fresh and light desserts that are seasonal in taste. I like simplicity when it comes to cakes I make myself at home. When I am in the mood to bake a cake, I need something that I can put together quickly without too many fancy ingredients. I like cakes that can be enjoyed at breakfast as well as after dinner and probably most of all, I love a good fruit flavored olive oil or yogurt cake (this cake has both!). This is one of my favorite cakes to make as there are just a handful of ingredients and it has a lovely fresh, orange flavor.
It is sweetly flavored with orange without being too bitter which can occur if you use too much of the zest, the olive oil keeps it moist, and the eggs and yogurt keep the cake light so it didn’t become too dense which can be a problem in some olive oil cake recipes. I suggest you don’t use extra virgin olive oil for this cake as the flavor of the oil can be too much for the orange flavoring. A basic, simple olive oil works best for this cake.
Simple is Key
I love that this cake comes together in just ONE BOWL. I put all the wet ingredients in the bowl first give them a good whisk, add a mesh strainer (or sifter if you have) on top of the bowl and sift in the dry ingredients. Simple as that! If you desire a little more sweetness dress it up with some vanilla ice cream and freshly whipped cream. Personally, I like it as is. Either way enjoy!
This recipe makes one 9-inch cake. I used a fancier (6 cup) bundt pan as seen in the photos. This type of pan is not required to make this cake. Keep it simple or take it up a notch with a fun pan.
Share with love! Mangia, Mangia!
Made with Amore,
Every year I get together with a small group of friends and we make our own Christmas wreaths. It’s become one of my favorite traditions that my dear childhood friend started a few years ago. I dressed up the cake by placing it on top of the wreath!Print
This is one of my favorite cakes to make as there are just a handful of ingredients and it has a lovely fresh, orange flavor.
Makes one 9-inch cake
- 2 cups (258 grams) flour
- 2 teaspoons (10 grams) baking soda
- Freshly grated zest of 2 oranges
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup (160 grams) honey
- ½ cup (125ml / 90 grams) olive oil (not extra virgin)
- Juice of 2 oranges (100ml), freshly squeezed
- ½ cup (125ml / 120 grams) Greek yogurt
- Confectioners’ sugar, to dust the cake
- Preheat the oven to 350ºF. Coat the sides and bottom of a 9-inch spring form pan cooking spray, set aside.
- In a large mixing bowl, whisk the eggs, honey, olive oil, yogurt and orange juice and zest together until well blended.
- Sift in flour, salt, and baking soda.
- Spoon the batter into the prepared pan. Bake for 30-35 minutes, until the edges are deep golden and a metal skewer inserted in the center comes out clean.
- Transfer the pan to a wire rack and let it cool completely. Before serving, dust with the Confectioners’ sugar, if desired.