Description
One 9-inch orange olive oil cake cut into eight slices.
Ingredients
Scale
- 2 eggs Large eggs
- 3/4 cup Granulated sugar
- 1/2 cup Extra-virgin olive oil
- 2 tablespoons Fresh orange zest
- 1/2 cup Fresh orange juice
- 1/4 cup Plain full-fat yogurt
- 1 3/4 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 3/4 cup Confectioners' sugar
- 1 1/2 tablespoons Fresh orange juice, for glaze
Instructions
- Heat oven to 350°F. Line the bottom of a 9-inch round pan with parchment and lightly oil the sides. Whisk two eggs with 3/4 cup granulated sugar until combined and slightly thickened. Gradually whisk in 1/2 cup olive oil, 2 tbsp orange zest, 1/2 cup orange juice and 1/4 cup plain yogurt.
- Whisk 1 3/4 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt in a separate bowl. Fold dry ingredients into wet just until no flour streaks remain. Spread evenly in the prepared pan.
- Bake approximately 40–45 minutes until a skewer inserted in the center comes out without wet batter. Rest in the pan for ten minutes, then turn onto a rack and cool another approximately twenty minutes before glazing.
- Mix 3/4 cup confectioners' sugar with 1 1/2 tbsp orange juice. Drizzle thinly over the cooled cake and allow roughly fifteen minutes to set. Slice eight portions and record actual height, orange strength, bake time and glaze coverage in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 45 minutes, included in the total.
Untested estimate: approximately 40–45-minute bake, 30-minute cool and 15-minute glaze set; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 45 minutes
- Cook Time: 45 minutes
- Category: Cakes
Nutrition
- Serving Size: One eighth of a 9-inch round cake