greek yoghurt olive oil cake with orange blossom glaze

Greek Yoghurt Olive Oil Cake with Orange Blossom Glaze

This 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 cake…ok maybe the hot love affairs do, but you get the point.

Greek Yoghurt Olive Oil Cake with Orange Blossom Glaze

Greek Yoghurt Olive Oil Cake with Orange Blossom Glaze

Greek Yoghurt Olive Oil Cake with Orange Blossom Glaze

Delicate olive oil, tangy yoghurt, zesty lemon, and fragrant orange blossom water get together in this cake to party like they want summer to last forever. Want a slice?

Greek Yoghurt Olive Oil Cake with Orange Blossom Glaze
Makes a 9 inch pan (24cm) cake
20 min active, 1.5 hours total time
Notes: 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).

Ingredients:

CAKE:
3/4 cup extra virgin olive oil
2 eggs at room temp
Zest of one lemon
1/4 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

GLAZE:
1 cup icing sugar
1 tablespoon lemon juice
1/4 teaspoon orange blossom water

Instructions:
1. Preheat the oven at 325F. Grease and flour your pan and set aside.
2. In a large bowl mix the olive oil, eggs, lemon zest and juice, yoghurt, and sugar and lightly whisk until all ingredients are combined.
3. 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.
4. 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.
5. 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.

Now, let’s get the glaze started: simply 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!).

Serve with a cup of tea and high-five yourself for making such an amazeballs end-of-summer treat. Booyaa!

Recipe adapted from Donna Hay

If you make this, show us some love on instagram by tagging #bakedtheblog

Comments

  1. says

    These photos are stunning – just so beautiful. Your cake sounds delicious too :) I have such trouble finding pesticide-free roses, but I love how they look as a garnish. So pretty!

  2. says

    I could not possibly be more in love with this stunning cake and these photos, Gabriel. Perfection!! So excited to read all of yall’s posts in this amazing endeavor! This is too awesome <3!

  3. Teti says

    I happen to be Greek and I love your cake. Every housewife in my country knows how to substitute yogurt for milk but this one is particularly interesting thanks to the orange blossom water. Congratulations on your blog -I wonder if there is a way to subscribe via email.

    • says

      Hi Erica, Gabriel is away for a few weeks so I’m going to jump in and say that yes you can use a different pan. You’ll have to assess the quantity yourself (e.g., you many need two pans). Also, the bake time might be different. I’d check it at 25-30 minutes if you’re using a 9-inch round cake pan and go from there. I hope that helps!

  4. Isabel in Spain says

    Hi! As happens so often, I found you (Baked) by accident and was incredibly and immediately blown away by the most beautiful and stunning food photography ever! That said, I also think the cake is a sure winner to be made ipso facto. And since I see you are still getting things up and running I would please ask you not to forget to give us followers a “print” button. I´m an oldie who still needs a paper recipe tacked on my kitchen cabinet to make it easier to follow… this and then file it away in my collection of favorites. Thanks for the beauty you place before my eyes and the flavors you set before me at the table.

  5. says

    This cake sounds wonderful. I enjoy olive oil cakes, and have recently made quite a number of them. It is really something how much a good olive oil can enhance a cake.

  6. Mai says

    Dried rose petals are often available at middle eastern stores, eg The Persian Market , Melbourne.
    Handy to have to sprinkle on all sorts of goodies, like scones with rose petal jam, traditional sponge cakes with raspberry jam and cream filling, pavlovas etc.

  7. Bev A. says

    Just made this and it looks just like the photo! We don’t have orange blossoms here, so I used the last sprigs of lavender from my herb garden.

  8. Didi says

    I made this cake yesterday. It’s the beginning of summer here down under with plenty of lemons on the trees. Didn’t have the orange blossom but never mind because the cake was delectable. I couldn’t believe how light and airy it was. Will make again.

  9. says

    I showed this photo to my niece kast night and she said “Oh my gosh, the roses are so pretty, it makes me want to eat the cake”.
    I think that sums it up !
    Xo

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