Orange cake with Yogurt

Orange cake with Yogurt and olive oil – fluffy, moist, delicious, with the aroma of Italy and Greece. A combination of my all-time favorite cuisines and favorite products – olive oil from Sicily, juicy Sicilian oranges and fresh Greek yogurt.

Twice a year we receive a delivery of oranges, mandarins, lemons, olive oil and almonds from Sicily. If we decide to treat ourselves, we also order antipasti – marinated artichokes or capers. 🙂 Last year we made orange jam. This year the oranges were partly the salvation of our immune system when we got sick with covid. We drank fresh orange and lemon juice every day.

Typically I’m preparing this orange cake at least a few times a year. As an alternative, I sometimes bake small orange cupcakes. However, my point is that sometimes even the most basic recipes can be a real masterpiece if you use good ingredients 😉

Servings: 12
Time: 1 H 15 Min
Difficulty: Easy
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Ingredients

1 Orange
250 g Flour
1 tsp Baking soda
1 tsp Baking powder
1 pinch of Salt
3 Eggs
170 g Sugar
120 ml Olive oil
230 ml Yogurt
Vanilla

For the topping:

Fresh mint
Greek yoghurt 10% or strained yoghurt
A few orange slices

Directions

Preheat the oven to 170°C, upper and lower heat.
Wash the oranges well, grate the peel and squeeze out the juice.
Sift the flour and add the baking soda, baking powder and salt.
Beat the eggs with the sugar.
Add the olive oil, yogurt, vanilla and orange zest.
Mix with the dry ingredients to form a homogeneous batter.
Grease the cake pan and pout in the batter.
Bake the orange cake for about 50 minutes until golden. To check if the cake is perfectly baked, just insert a toothpick in the middle and take it out – it should come out clean, with no streaks of batter.
After baking, brush the orange cake several times with orange juice to add moisture.
Let it cool for about 10 minutes. Then remove from the tin and transfer to a rack, then let it cool completely.
Just before serving, top the orange cake with greek yoghurt. Garnish with a few slices of orange and fresh mint.

Note: You can bake the same mixture in cupcake tins by filling the paper tins about 3/4 full and baking for 20 minutes at the same temperature.