I adapted this citrus olive oil cake from the “cafe sucre farine” website. The author of the recipe describes the cake as a “ridiculously easy orange olive oil cake.”
In preparation for my Mediterranean cooking class, I was looking for a cake recipe that would combine the essential flavors of the Mediterranean region. This orange and olive oil cake accomplishes that goal.
Mediterranean cuisine typically uses oranges, lemons, figs, and dates. You may have tried my Moroccan preserved lemons. I use them in savory dishes, with meats and veggies, and even in cocktails!
I adore the bitter oranges that are found in Sevilla, Spain which make incredible marmalade. Duck l’orange and chocolate and orange are also traditional combinations that are well-loved in many parts of Spain and France. You may also want to try my blood orange salad with olives. The bold and bright colors and flavors of the citrus are paired with mint, salty feta, and black olives.
This citrus olive oil cake does not require much equipment. That is also why I chose it for my cooking class. All that is needed is a 9″ springform pan or deep cake pan. Line the pan with a circle of parchment.
All of the mixing is done by hand in a large bowl with a whisk.
The whole milk Greek yogurt adds a tart flavor to the cake batter. You will need the zest from one orange. After the orange is zested, you can halve the orange and juice it to obtain about 1/4 cup of fresh juice.
The flour is added at the end with the olive oil. The batter may look a little lumpy at first but as you continue to whisk it, you will find that it becomes smooth.
I like to supreme a couple of fresh oranges to make an orange compote to serve with the cake. Place the orange segments in a bowl and drizzle a tablespoon of honey over the oranges and allow them to sit for about 30 minutes.
After the cake has cooled, dust with powdered sugar. Slice and serve with the orange compote slices.
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