Orange Olive Oil Cake

6 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 35 min Standing : 30 min Cooking Dish : 30x11cm or 24x13cm baking pan
270 calories/serving

Ingredients

1 cup white flour (all purpose) 120 g
1/2 tbsp baking powder 4 g
1 pinch salt 0.1 g
1/2 cup yogurt, plain, 2% 130 g
1/2 cup sugar 110 g
2 eggs size large
1 oranges, for juice and zest 180 g
1/2 cup olive oil 125 mL

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Grease a baking pan.
  2. In a small bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, cream the oil with ¾ of the sugar using a mixer, about 3-4 min until light and fluffy. Add the eggs one at a time, beating well after each addition. Add 1 or 2 teaspoons orange zest and yogurt. Add the flour mixture in small portions,while mixing well until homogeneous.
  4. Transfer the mixture to the baking pan and bake in the middle of the oven for about 35 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull it out of the oven and let it cool down a few minutes.
  5. Pour the orange juice in a small microwave-safe bowl. Add the remaining sugar and microwave, uncovered, on medium-high 1 min until hot and syrupy. Pour the syrup over the cake then let it cool at least 30 min before serving.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

270

Fat

16 g

25 %

Saturated 2.5 g
+ Trans 0 g

13 %

Cholesterol

50 mg

Sodium

70 mg

3 %

Carbohydrate

28 g

9 %

Fibre

1 g

3 %

Sugars

16 g

Net Carbs

27 g

Protein

4 g

Vitamin A

3 %

Vitamin C

14 %

Calcium

7 %

Iron

7 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 3
Other Foods 1
More info
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Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts | Bake | Italian

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