Feastical

Orange Blossom Olive Oil Cake: Your New Go-To for a Taste of Sunshine

Hey there, friends! Beau here, welcoming you back to my kitchen at Feastical. Ever have one of those days where you’re craving something sweet, but not cloyingly so? Something that feels a little bit fancy, a little bit exotic, but is secretly one of the simplest things you’ll ever whisk together? If you nodded yes (and I have a feeling you did), then you and I are about to become best cake-buddies.

Today, we’re baking an Orange Blossom Olive Oil Cake. Just saying the name feels like a mini-vacation, doesn’t it? Picture this: a cake with an impossibly tender, moist crumb, a delicate golden hue, and a fragrance that dances between bright citrus and the subtle, magical whisper of orange blossoms. It’s not heavy or overly sweet. Instead, it’s elegant, refreshing, and utterly captivating. This is the cake you bring to a spring brunch to impress without stress, the one you slice for an afternoon pick-me-up with tea, and the dessert that proves sometimes the most stunning flavors come from the fewest, finest ingredients. So, tie on your apron, and let’s bake a little Mediterranean sunshine right into your day.

A Whiff of Memory: Where This Cake Really Came From

This recipe always takes me back to a tiny, sun-drenched farmers market I stumbled upon years ago. I was meandering past stalls overflowing with produce when this incredible, perfumed air stopped me in my tracks. I followed my nose to a small booth selling honey and found the source: a bottle of orange blossom water. The lovely vendor, seeing my curiosity, dipped a tiny spoon into her jar of orange blossom honey and handed it to me. The flavor was transcendent – floral, honeyed, and subtly citrusy all at once. It was like tasting sunshine and flower petals.

I bought a bottle of that water immediately, my mind racing with possibilities. My first experiment was this cake. I wanted to capture that feeling of discovery, that light, aromatic joy, in a dessert you could share. Every time I bake it, the scent that fills my kitchen transports me right back to that warm, buzzing market. It’s more than a recipe; it’s a delicious little time capsule. Now, I get to share that adventure with you.

Gathering Your Sunshine: Ingredients & Why They Matter

This cake is a beautiful lesson in how quality ingredients shine. Here’s what you’ll need and my quick chef insights on each one:

• 1¼ cups all-purpose flour: The reliable foundation. For a slightly more tender crumb, you can substitute with 1 cup all-purpose and ¼ cup cake flour.
• ½ tsp baking powder & ¼ tsp baking soda: Our leavening dream team. The baking powder gives lift, and the baking soda reacts with the acidic orange juice and yogurt for a beautiful, even rise. Make sure they’re fresh!
• ¼ tsp salt: The flavor enhancer. It’s not enough to taste “salty,” but it makes every other flavor, especially the citrus and floral notes, pop. Never skip it.
• 2 large eggs: Bring them to room temperature! This is my #1 tip for a smoother, more voluminous batter that bakes up evenly. Cold eggs can make the olive oil seize up a bit.
• ½ cup granulated sugar: We keep it modest here. This cake is about fragrance and sophistication, not a sugar rush. The orange juice and zest add natural sweetness.
• ⅓ cup extra virgin olive oil: The star! Use a good-quality, fruity EVOO you enjoy the taste of. It gives the cake incredible moisture and a nuanced, sophisticated flavor. Don’t use a super bitter or peppery one.
• ¼ cup Greek yogurt (or sour cream): Our secret weapon for tangy richness and a melt-in-your-mouth texture. Sour cream works perfectly as a swap. For a dairy-free version, unsweetened almond or coconut yogurt works in a pinch.
• ¼ cup fresh orange juice: Please, for the love of flavor, squeeze it fresh! The difference between bottled and fresh is night and day. You’ll need about half a large, juicy orange.
• 1 tbsp orange zest: This is where the big, bright orange flavor lives. Use a microplane to get the fragrant zest without the bitter white pith.
• 1 tsp orange blossom water: The magic potion. A little goes a very long way! Find it in Middle Eastern markets, specialty food stores, or online. If you can’t find it, an extra ½ tsp of vanilla extract and the zest of a whole orange will still make a lovely cake.
• Powdered sugar, for dusting: The simple, elegant finish. It’s like a light snowfall on our sunny cake.

Let’s Bake: Simple Steps to Citrusy Bliss

Ready? This comes together so easily. Let’s walk through it, step-by-step, with all my favorite kitchen hacks sprinkled in.

Step 1: Prep Like a Pro. Preheat your oven to 350°F (175°C). Take an 8-inch round cake pan and give it a light coating of olive oil or baking spray. Then, cut a circle of parchment paper to line the bottom. This guarantees your cake will release perfectly without a single crumb left behind. No parchment? A light dusting of flour over the oil works too.

Step 2: Whisk the Dry Team. In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Whisking by hand for 30 seconds does two great things: it combines everything evenly, and it aerates the flour a little, keeping our cake light. Set this bowl aside.

Step 3: Wake Up the Wet Team. In a larger bowl, add your room-temperature eggs and sugar. Now, grab your whisk (or hand mixer on medium) and beat them for a good 2-3 minutes. We’re not just mixing; we’re looking for the mixture to become pale yellow, slightly thickened, and fluffy. This incorporates air, which is crucial for the cake’s texture.

Step 4: The Flavor Parade. Here’s where the magic happens. Slowly drizzle in the olive oil while whisking constantly. Embrace that vibrant green color! Then, whisk in the Greek yogurt, followed by the fresh orange juice, zest, and finally, that precious teaspoon of orange blossom water. The kitchen should smell incredible already.

Chef’s Hack: Pour your orange blossom water into a spoon first, then into the bowl. It’s potent, and this prevents an accidental glug that could overwhelm the cake.

Step 5: The Gentle Merge. Add your bowl of dry ingredients to the wet ingredients. Now, switch to a spatula. Fold gently until just combined and you see no more dry flour streaks. A few small lumps are totally fine! Overmixing is the enemy of a tender crumb—it develops the gluten and can make the cake tough.

Step 6: Into the Oven. Pour the beautiful, fragrant batter into your prepared pan and smooth the top with the spatula. Give the pan a gentle tap on the counter to release any big air bubbles. Slide it onto the middle rack of your preheated oven.

Step 7: The Bake & The Test. Bake for 30-35 minutes. Start checking at 30. The cake is done when the top is a lovely golden brown, the edges pull away slightly from the pan, and most importantly, a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (not wet batter).

Step 8: The All-Important Cool. Let the cake cool in the pan on a wire rack for about 15 minutes. This allows it to set. Then, run a knife around the edge, invert it onto the rack, peel off the parchment, and let it cool completely. I know it’s hard to wait, but dusting with powdered sugar on a warm cake will just make it melt and disappear!

Serving Up Sunshine: How to Enjoy Your Masterpiece

Once your cake is completely cool, it’s showtime! Place it on a pretty cake stand or plate. Grab a fine-mesh sieve and fill it with a couple tablespoons of powdered sugar. Hold it over the cake and give it a gentle tap for a gorgeous, snowy dusting.

This cake is a versatile superstar. For a sublime afternoon treat, serve a slice with a cup of hot tea—Earl Grey or a floral jasmine are perfect companions. At brunch, pair it with fresh berries and a dollop of lightly sweetened whipped cream or a spoonful of that orange blossom honey if you have it. Want to fancy it up for dessert? A scoop of vanilla bean ice cream or a pour of chilled dessert wine turns it into a restaurant-worthy finale. It’s also stunning all on its own, letting those beautiful, subtle flavors take center stage.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its adaptability. Here are a few ways to play with it:

• Lemon Lavender: Swap the orange juice and zest for lemon. Add ½ tsp of culinary-grade dried lavender buds to the dry ingredients. The lemon and lavender with the floral olive oil is next-level elegant.
• Yogurt Glaze: Whisk together ½ cup powdered sugar, 1 tbsp Greek yogurt, ½ tsp orange blossom water, and a splash of orange juice until smooth. Drizzle artfully over the cooled cake for extra moisture and a pretty finish.
• Almond Orange: Replace ¼ cup of the all-purpose flour with finely ground almond flour for a nutty depth. A ½ tsp of almond extract added with the wet ingredients pairs beautifully with the orange.
• Blood Orange & Rosemary: Use blood orange juice and zest for a stunning pink-tinged crumb and berry-like flavor. Add ½ tsp of very finely minced fresh rosemary to the dry ingredients for an intriguing, savory-herbal note.
• Dairy-Free/Vegan Option: Use a plant-based yogurt (unsweetened coconut works great). For the eggs, a commercial egg replacer or a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg, let sit 5 mins) works well in this oil-based cake.

Beau’s Kitchen Notes & Stories

This cake has become a Feastical staple, and it’s evolved in fun ways. The first time I made it, I got overzealous with the orange blossom water (lesson learned: measure the potent stuff!). My kitchen smelled like a perfume counter, but the cake was still oddly good—just very, very floral. I’ve learned that letting it sit, wrapped, for a day actually improves the flavor, as the floral notes mellow and marry perfectly with the citrus.

One of my favorite memories is bringing this to a potluck where a friend, who “doesn’t really like cake,” ate two slices. He kept saying, “It’s just so… different and light!” That’s the magic. It surprises people in the best way. Don’t be afraid of the olive oil; it’s what makes this cake stay moist for days. Seriously, it might be even better on day two!

Your Questions, Answered

Q: My olive oil cake is dense/gummy in the center. What happened?
A: This usually points to underbaking or under-mixing the eggs/sugar. Ensure you beat the eggs and sugar until properly pale and fluffy (full 2-3 mins!). Also, use the toothpick test—it should come out clean. Oven temps can vary, so it might need a few extra minutes.

Q: Can I use a different pan, like a loaf pan or bundt?
A: Absolutely! A standard loaf pan will work; the bake time will increase to about 45-55 minutes. A bundt pan is gorgeous! Double the recipe for a standard bundt and bake for 40-50 minutes. Always do the toothpick test.

Q: Where do I find orange blossom water?
A: Check the international aisle of your grocery store (often near Middle Eastern or Mediterranean products), specialty food shops, or online. Brands like Cortas or Al Wadi are common and reliable.

Q: Can I make this without the orange blossom water?
A: You sure can! It will be a lovely, simple orange olive oil cake. Boost the citrus by using the zest of a whole orange and maybe add ½ tsp of vanilla or almond extract for complexity.

Orange Blossom Olive Oil Cake : A Fragrant Mediterranean Delight

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

If you’re craving a dessert that’s light, bright, and super easy to make, this cake is for you. It’s soft, moist, and bursting with fresh orange flavor, with just a hint of floral sweetness from orange blossom water. Best part? You only need one bowl and simple ingredients—no fancy equipment required. This is the perfect cake for brunch, snacks, or anytime you want something homemade without the fuss.

---

Ingredients

• 1 ¼ cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• 2 large eggs (room temp)

• ½ cup granulated sugar

• ⅓ cup extra virgin olive oil

• ¼ cup Greek yogurt (or sour cream)

• ¼ cup fresh orange juice

• 1 tbsp orange zest

• 1 tsp orange blossom water

• Powdered sugar, for dusting

---

Instructions

1. Prep

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. Mix Dry Ingredients

In a bowl, whisk together:
flour, baking powder, baking soda, and salt.

3. Mix Wet Ingredients

In a bigger bowl, whisk the eggs and sugar for about 2 minutes, until pale and slightly fluffy.
Add olive oil, whisking as you pour. Then add the yogurt, orange juice, orange zest, and orange blossom water.

4. Combine

Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Don’t overmix.

5. Bake

Pour batter into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.

6. Cool & Serve

Let the cake cool for 15 minutes in the pan, then transfer to a rack. Dust with powdered sugar once fully cooled.

Notes

• Use fresh orange juice—it makes a huge difference in flavor.

• Room-temperature eggs mix better and help the cake rise.

• If you can’t find orange blossom water, replace it with an extra ½ tsp vanilla plus more zest.

• The cake tastes even better the next day as the flavors blend.

Nutritional Information (For Your Info!)

Hey, we’re all about balance here at Feastical! While this is a treat, it’s made with wholesome ingredients. This nutritional breakdown is for one slice (assuming 8 slices per cake) and is an estimate. Remember, using different brands can slightly alter the values.

• Calories: ~240
• Carbohydrates: 28g
• Protein: 4g
• Total Fat: 13g (The good fat from olive oil!)
• Saturated Fat: 2g
• Fiber: 1g
• Sugar: 16g
• Sodium: 120mg

Prep Details: Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 8

Final Slice of Thought

And there you have it, friends—my heartfelt recipe for a cake that’s as delightful to make as it is to eat. This Orange Blossom Olive Oil Cake is proof that incredible flavor doesn’t need complication. It’s about letting a few beautiful ingredients sing in harmony.

I hope this recipe brings a little Mediterranean warmth to your kitchen and creates some delicious memories of your own. When you make it, I’d love to hear how it turns out! Tag me @Feastical or drop a comment on the blog. Now, go enjoy that well-deserved slice. You’ve earned it.

Until next time, keep cooking with joy and eating with heart,

Beau