Orange Olive Oil Cake is a deliciously moist cake bursting with fragrant orange and almond flavors. A light, fluffy olive oil cake is infused with orange zest and almond extract and frosted with an orange flavored whipped cream and Greek yogurt topping. This Orange Olive Oil Cake is perfect for an afternoon snack or as a not-too-sweet dessert.
With a dreamy texture and delectable flavor, this orange olive oil cake is a delight to eat. The simple recipe starts by combining the dry ingredients and setting them aside in a GoodCook Touch 5 Qt Mixing bowl. The eggs and sugar are then blended until doubled in volume, and olive oil, Greek yogurt, orange zest and almond extract are added. The wet and dry mixtures are combined and baked in a GoodCook Ceramic 8×8 Square Baking Dish.
While the cake bakes, the cream and orange zest are whipped, and the Greek yogurt is gently folded in. Once the cake is out of the oven and cooled, generously slather with orange cream and decorate with sliced oranges. All this happens right in the GoodCook Ceramic 8×8 Square Baking Dish! Enjoy a slice of orange olive oil cake with a cup of coffee or tea.
Get The Tools
With the GoodCook line of bakeware, enjoy the sweet flavor of orange and almond in this delightful cake. To make this irresistible cake, you’ll need a GoodCook Touch 5 QT Mixing Bowl, a GoodCook Mixing Spoon, and a GoodCook Fine Zester Grater. We love the GoodCook Ceramic 8×8 Square Ceramic Baking Dish for this recipe. It’s made of durable porcelain, has an easy-to-clean enamel glaze, and features a beautiful oven to table design. Now you’re ready to bake up a stunning citrus cake!
Bake & Share
Happy Cake Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Whole Orange Olive Oil Cake
- 1 1/2 cups flour
- 3/4 cups sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup olive oil + additional 1 teaspoon to oil the pan
- 1/2 cup plain Greek yogurt (2% or whole preferred)
- 3 eggs
- 1 whole unpeeled orange, seeds removed and cut into chunks
- 1/2 orange zested or a few drops of orange oil
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup plain Greek yogurt
- 1/2 orange, zested
- Sliced oranges to decorate
Preheat oven to 375 degrees.
Using a clean, dry blender, buzz flour, sugar (or with eggs?), baking powder, baking soda, and salt together. Pour mixed dry ingredients into a large bowl.
Using the same blender jar (no need to wash), blend eggs 3 minutes or until nearly doubled in volume. Then add sugar to eggs and blend. Then using measurement markings on the blender jar, measure in olive oil and Greek yogurt then orange, additional orange zest or oil, and almond extract. Puree. When the liquid mixture is smooth, make a well in the center of the dry ingredients and using a rubber scraper (product), scrape the wet ingredient mixture in. Gently fold to combine the cake batter.
Using the additional teaspoon of olive oil, use your fingers or a brush to coat a Good Cook 8”x8” Pan. Pour batter into the oiled pan and bake for 35 minutes or until the cake is springy, bouncing back to the touch or a cake tester or toothpick comes out clean or clinging to a few crumbs.
While cake bakes, rinse and dry the bowl and use it to whip cream and orange zest. Gently fold in Greek yogurt and chill until the cake is out and cooled.
Before serving, generously slather orange cream on top and decorate with sliced oranges.