Olive Oil Cake
Yield One 9-inch Cake
Prep Time 10 Minutes
Total Time 35 Minutes
- 3 oranges (navel, cara cara, blood orange, etc.)
- 1¼ cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground cardamom
- ½ cup Nate’s 100% Pure Honey, plus more for drizzling
- 1 egg
- ½ cup plain yogurt
- ¼ cup olive oil
- ½ tsp vanilla extract
- ¼ cup orange juice
Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper on the bottom, then spray the edges with nonstick spray.
Zest the oranges until you have 1 packed tablespoon worth and set aside. Peel the oranges, then slice them into ¼-inch-thick slices. Arrange the orange slices on the bottom of the cake pan. Make sure the slices are tightly packed with little space between them. Drizzle generously with honey and set aside.
In a small bowl, whisk together flour, baking powder, baking soda, salt and cardamom.
In a large bowl, whisk together the orange zest, honey, egg, yogurt, olive oil, vanilla extract and orange juice. Beat together until well combined.
Add the dry ingredients and stir until just incorporated. Don’t overmix!
Pour the batter into the prepared cake pan and gently spread it over the orange slices in an even layer. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes, and then flip the cake out onto a serving plate. Serve with a dollop of yogurt and an extra drizzle of honey.