Delicate olive oil, tangy yoghurt, zesty lemon, and fragrant orange blossom water get together in this summery greek yoghurt olive oil cake! Want a slice?
This greek yoghurt olive oil cake is a love letter to summer; it’s full of flavours that go along with the end of the season. Let’s put it this way, if Beyonce wanted to re-shoot her XO video, she’d bake this cake and dance on it. No Coney Island carnival rides or sexy love affairs can stand a chance next to this crumbly, deliciously-moist bundt cake…ok maybe the hot love affairs do, but you get the point.
- ¾ cup extra virgin olive oil
- 2 eggs at room temp
- Zest of one lemon
- ¼ cup of fresh lemon juice
- 1 cup plain greek yoghurt at room temp (leave it out for 10 min or so). I used 2% fat
- 1 cup super fine sugar
- 2 cups all-purpose flour, sifted
- 3 teaspoons baking powder, sifted
- 1 cup icing sugar
- 1 tablespoon lemon juice
- ¼ teaspoon orange blossom water
- Preheat the oven at 325F. Grease and flour your pan and set aside.
- In a large bowl mix the olive oil, eggs, lemon zest and juice, yoghurt, and sugar and lightly whisk until all ingredients are combined.
- In a smaller bowl, sift the flour and baking powder and combine them with your fingers, then add the flour in parts to the olive oil mix (don't dump it all at once or you'll get lumps). Don't over-mix! Just gently fold the ingredients until they are combined.
- Place the batter in the greased pan and bake for about 45-50 min, until the top is golden brown and no batter comes out when you test it with a skewer.
- Once the cake is done, take it out, set aside, and let it rest for at least 10 minutes (if you flip it too soon it'll break). Once it has cooled down, flip it on a plate to cool fully.
- Combine the icing sugar, orange blossom water, and lemon juice and mix until there are no sugar lumps (a minute or so). If it's too thick and doesn't drizzle, add a mini splash of water (just a teeny!).
- Pour glaze over the cake and decorate with rose petals (or orange blossoms if you have any!).
Orange blossom water is quite strong, so a little goes a long way. Don't go overboard or your cake will taste like a perfume bazaar. I used rose petals to garnish (pesticide-free).
Recipe adapted from Donna Hay
Amount Per Serving: Calories: 323Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 149mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 4g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.