Orange Cake
Servings: 12 slices
- 1½ cups (225 grams) all-purpose flour
- 2 tablespoons (2 tablespoons) orange zest (from 2 oranges)
- ½ cup (120 grams) orange juice
- ½ cup (120 grams) Greek yogurt
- ¾ cup (150 grams) sugar
- ¼ cup (60 ml) olive oil
- 2 (2) eggs
- 1 tablespoon (1 tablespoon) vanilla extract
- 3 teaspoons (3 teaspoons) baking powder
- ½ teaspoon (½ teaspoon) baking soda optional
- 1 pinch (1 pinch) salt optional
Optional Orange syrup
- ¼ cup (60 grams) orange juice
- ¼ cup (50 grams) sugar
- Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper.In a large mixing bowl, combine ¾ cup sugar with 2 tablespoons orange zest. Using your fingertips, gently rub the zest into the sugar, almost as if you’re pinching it.Add 2 eggs, ¼ cup olive oil, ½ cup orange juice, ½ cup Greek yogurt, and 1 tablespoon vanilla extract.
- Whisk well to combine, then sift in 1½ cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, and 1 pinch salt.Give it a quick whisk but don’t overdo it. We want a tender crumb and over-mixing can make the cake heavy.
- Transfer to your prepared loaf pan and bake at 350°F or 180°C for about 40 minutes, or until a toothpick inserted in the center comes out dry.Let cool down before slicing and it’s ready to enjoy.
- While the cake bakes, simmer ¼ cup orange juice and ¼ cup sugar for a quick orange syrup: optional but great for extra moisture and flavor.We recommend serving the syrup on the side everyone can add just the right amount to their slice.For a lighter snack or breakfast, we skip the syrup. Want to elevate it? Add whipped cream, pistachio butter, and chopped pistachios for a luxurious bite!
SUBSTITUTIONS
- All-purpose flour: Substitute cake flour or half all-purpose and half whole-wheat flour.
- Orange zest and fresh orange juice: all orange varieties work well, including Valencia, Navel, and blood oranges. Pick your favorite!
- Olive oil: Use a light olive oil, not extra virgin. That would be too strong. Olive oil makes the cake healthful and it’s delicious with orange. You can substitute a neutral vegetable oil like canola or sunflower oil, or melted butter.
- Greek Yogurt: Substitute sour cream. To make it dairy-free choose a non-dairy yogurt or the same amount of almond milk.
- Room temperature: up to 3 days in an airtight container.
- Fridge: up to one week in an airtight container.
- Freezer: up to three months. Freeze in wrapped single slices without soaking it in syrup.
