Olive Oil Yogurt Cake with Orange Glaze
While being back home in Crete 🇬🇷, I could not help myself and bake my favorite Yogurt Cake with my Bon COOK’s Meyer Lemon Oil. This Olive Oil has so much flavor, it goes perfectly with this cake recipe.
Of course, I wanted to show off my Sunflower Flexipan@ Mold to Mom because she did not have it in her Collection yet! I think she is very happy to keep it for herself now 🙂
Enjoy and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Olive Oil Yogurt Cake with Orange Glaze
Equipment
Ingredients
OLIVE OIL YOGURT CAKE BATTER
- 1 3/4 cups (220 g) flour (Sifted)
- 2 1/2 tsp (10 g) baking powder
- 2/3 cup (130 g) sugar
- 4 eggs
- 1 cup (245 g) strained yogurt
- 1/2 cup (110 g) Meyer Lemon Oil
ORANGE GLAZE
- 1 cup (120 g) confectioners sugar
- 2 tbsp (35 g) orange juice
Instructions
- Preheat oven to 350F/180C.
OLIVE OIL CAKE BATTER
- In a mixing bowl beat the Eggs and Sugar for 5 minutes on Medium speed, until light and fluffy.
- Add the Yogurt, Flour and Baking Powder. Whisk well.
- Pour the Meyer Lemon Olive Oil. Mix until combined.
- Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min).
- Once your Olive Oil Yogurt Cake is out of the oven, let it cool down for about 10min. Then, Unmold directly onto your serving plate. And drizzle your Orange Glaze on top! Serve and Enjoy! Bon Appétit!
ORANGE GLAZE
- In a small bowl, using the mini whisk, mix the Confectioner Sugar and Orange Juice until you have reached the desired consistency. IMPORTANT: Add more confectioners' sugar for a thicker consistency or add Orange Juice to get a more fluid consistency.
Video
Special Notes
Nutrition
