This elegant olive oil cake is deliciously scented with orange. The olive makes the cake moister than if made with butter. Serve it plain, with a dusting of powdered sugar, or with whipped cream.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 10
Ingredients
1cup(240ml)extra-virgin olive oil, plus more for the pan
2cups(260g)all-purpose flour, plus more for the pan
1teaspoonkosher salt
1teaspoonbaking powder
¼teaspoonbaking soda
1 ½cups(300g)granulated sugar
3large eggs, at room temperature
1tablespoonorange zest
2tablespoonsfresh orange juice
1cup(227g)plain whole-milk yogurt, at room temperature
Instructions
Preheat the oven to 350°F.
Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan; tap out any excess flour.
Whisk the flour, salt, baking powder, and baking soda together in a medium bowl.
Whisk the sugar and eggs in a large bowl until the sugar is mostly dissolved and the mixture is pale and frothy, about 1 minute. Whisk in the orange zest and juice.
Whisk in the olive oil and yogurt until well combined.
Whisk in the flour mixture until no dry streaks remain.
Pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Gently tap on the counter to settle the batter.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto a rack and remove the pan. Allow the cake to cool completely.
Notes
Olive oil: Be sure to select a good quality olive oil.
Orange zest: Avoid the pith when zesting the orange. That's the white part under the skin. It can make the cake taste bitter.
Make ahead tip
This cake will keep for up to 4 days. Place in an airtight container and keep at room temperature.