Zesty and wonderfully simple to create, this Olive Oil and Yogurt cake has an incredibly moist crumb and a fluffy, melt-in-the-mouth texture. Layers of unexpected flavour come through thanks to extra-virgin olive oil, creamy yogurt and orange zest. A lovely treat as is or make it even more special with a gorgeous blood orange glaze.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 12
Ingredients
3cupsall-purpose flour
1Tablespoonbaking powder
1teaspoonkosher salt
1¼cupssugar
1 1/2Tablespoonsblood orange zest (or regular orange zest. You can also use lemon or grapefruit)
4large eggsbrought to room temperature
1 1/4cupsextra-virgin olive oil
1cupplainplain whole-milk yogurt, brought to room temperature
Optional Blood Orange Glaze
2-3tablespoons blood orange juice, strained
1Tablespoonplainunsweetened whole-milk yogurt
2cupsconfectioners’ sugar, sifted
1teaspoonhoney (optional, but adds shine to the glaze)
Instructions
Preheat oven to 350ºF.
Use a pastry brush to grease a 10-12 cup Bundt pan with olive oil. Alternatively, spray the pan with oil spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Add the sugar and orange zest to a large bowl. Using your fingers, massage the zest into the sugar until it is well combined. Add the eggs and whisk until mixture is creamy and lighter in colour, about 2 minutes. A hand held mixer or stand mixer will make this easier. Whisking, or beating constantly, drizzle in the olive oil slowly. Then whisk in the yogurt, and mix until combined.
Use a rubber spatula to fold the flour mixture into the wet ingredients, and stir until just combined. It is okay for a few lumps to remain in the batter.
Pour batter into prepared pan, smoothing the top with a small spatula. Tap pan sharply on the counter to reduce air bubbles. Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
Allow cake to cool in the pan for 10 minutes (no less and no longer). The edges of the cake should have released a bit from the sides by now but I like to run a thin knife around all the edges and inner tube for extra insurance that it will release. Carefully invert the cake onto a wire rack and cool completely before adding a glaze.
While the cake cools, make the glaze. In a medium bowl, whisk the blood orange juice, yogurt, powdered sugar and honey (if using) until smooth and silky. If the glaze is too thick, add a bit more juice, a teaspoon at a time until the glaze is pourable but still quite thick. Likewise, if the glaze is too thin, add a bit more powdered sugar.
Once cake has completely cooled, transfer to serving dish and drizzle the glaze over the top. Let the glaze set for 10-15 minutes before slicing.
Notes
To store cake: This cake can be stored, loosely covered, at room temperature for up to 5 days. After that, place it in the fridge, tightly covered, for an additional 2 days.To freeze cake: This can also freezes beautifully. Once completely cooled, wrap tightly in plastic wrap then place in a ziplock bag, or freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently in the oven to bring to room temperature.This recipe is adapted from the Maialino Olive Oil cake via Food52