Welcome the cooler days ahead with a baking recipe that requires little effort! This simple olive oil cake is light but indulgent, its tender crumb highlighting vibrant notes of fresh citrus and warm cinnamon. Ideal for a cozy afternoon treat or a special addition to your brunch spread.
Let us know if you try to make these at home + tag us @sylviacenter.
Prep Time: 1 hour, plus cooling time | Serves: 8-10
Ingredients
¾ C AP flour
½ C whole-wheat flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
⅔ C sugar
2 eggs
½ C olive oil
1 tsp vanilla extract
1 orange, juiced and zested
Greek yogurt, to serve
Mixed fresh berries, to serve
Method
- Preheat the oven to 350°. Grease a 9-inch round cake pan or 11 x 7 loaf pan, then dust the bottom and sides of the pan lightly with flour.
- Combine the flours, baking soda, baking powder, cinnamon and salt in a medium bowl. Mix well until combined and set aside.
- In a separate bowl, whisk together the eggs and sugar until blended and light. Slowly add the olive oil, vanilla, orange juice and zest. Whisk until smooth.
- Add one half of the flour mixture to the wet ingredients, mixing gently until the flours are combined. Add the second half of the dry ingredients and mix again. Be careful not to overmix.
- Pour the batter into the prepared cake pan and place in the oven. Bake for 25–30 minutes. Remove from the oven and let the cake cool in the tin, on a rack, for 20–30 minutes before serving. Serve with a spoonful of Greek yogurt and a handful of berries.
