Olive Oil Cake Recipe
Enhanced with fresh rosemary and orange zest this Olive Oil Cake is easy to make, has a lovely rustic texture and stays moist for days. Lightly sweetened, it is perfect for dessert, brunch or with afternoon tea.
How to Make the Best Olive Oil Cake
This rustic olive oil cake is a celebration of Mediterranean flavors, combining the fruity richness of extra virgin olive oil with fragrant rosemary and bright orange zest. Unlike butter-based cakes, olive oil creates an incredibly moist crumb that actually improves over the next few days, making this the perfect make-ahead dessert for entertaining.
The beauty of this cake lies in its simplicity. With just a few pantry staples and fresh aromatics, you can create an elegant dessert that works equally well at a casual brunch, afternoon tea, or as a sophisticated dinner finale. The coarse sugar topping adds a delightful crunch that contrasts beautifully with the tender interior.
Don’t be shy about the olive oil—it’s the star of the show here. Choose a high-quality extra virgin olive oil with fruity notes, as it will impart a subtle but distinct flavor that sets this cake apart from ordinary sponges. Pair slices with fresh berries, a dollop of whipped cream, or simply enjoy on its own with a cup of coffee.
Olive Oil Cake
Enhanced with fresh rosemary and orange zest this Olive Oil Cake is easy to make, has a lovely rustic texture and stays moist for days. Lightly sweetened, it is perfect for dessert, brunch or with afternoon tea.
Ingredients
Dry Ingredients
Wet Ingredients
Flavorings & Topping
Instructions
Prepare and Bake
- Preheat oven to 350°F and prepare a 9-10 inch baking pan (springform or tart pan) with oil and parchment paper.
- Sift together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together eggs, olive oil, and yogurt. Add orange zest and rosemary.
- Fold wet mixture gently into the dry ingredients until just combined. Pour into the prepared baking pan and sprinkle coarse sugar evenly over the top.
- Bake 40-50 minutes until golden and a toothpick inserted in the center comes out clean. Internal temperature should reach 200°F.
Notes
- Use a high-quality, fruity extra virgin olive oil for the best flavor. The olive oil taste will be subtle but present.
- You can substitute Greek yogurt with buttermilk, whole milk, or nut milk.
- This cake stays moist for several days when stored in an airtight container at room temperature.
- For a more pronounced citrus flavor, add an extra tablespoon of orange zest.
