When we were in Portugal a couple of years ago, the orange trees were in full bloom and the scent of orange blossom was heavy in the air. I ate Olive Oil Orange cake for breakfast. More than a few times. The most memorable version was at a Pousada in the Buçaco Forest where it was baked into a small, individual tin and served with orange blossom scented yogurt. I consider anything with orange, yogurt and eggs a healthy breakfast. This recipe is one of the best I’ve found. It’s been adapted from @baked_theblog.
Olive Oil Orange Cake
3/4 cup olive oil
Zest of one large orange
Juice of 1/2 large orange
1/4 teaspoon orange blossom water*
1 cup plain Greek Yogurt
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1/2 cup confectioners sugar
1 teaspoon lemon juice
1- 2 drops orange blossom water
Preheat oven to 325 degrees
Butter and flour a 8 inch bundt pan
In the large bowl of a mixer, combine the olive oil, eggs, orange zest and juice, orange blossom water, yogurt and sugar. Mix well.
Into a separate bowl, sift the flour and baking powder. Add the flour mixture to the olive oil mixture, a little at a time, mixing at a slow speed until just combined.
Scrape the batter (it will be somewhat thick) into the prepared pan, and bake for approximately 50 minutes, until toothpick comes out clean. Cool for 20 minutes before flipping the cake out onto a plate. Then cool completely before glazing.
In a small bowl, whisk the confectioners sugar, lemon juice and orange blossom water until smooth. If it’s too thick to drizzle, add a drop or two of warm water until the consistency is right.
Drizzle along top of the cake and garnish with fresh orange wedges.
*go easy on the orange blossom water. It can taste like soap if you use too much. Vanilla OR almond extract also works well in this cake as a substitution.
The Portuguese orange trees that inspired this post…