Ingredients

The following ingredients have 8 Servings
  • 3/4 cups extra-virgin olive oil (plus more for coating the pan)
  • 1 teaspoon grated orange zest (from about 1 naval orange)
  • 1/4 cup fresh squeezed orange juice (from about 1 naval orange)
  • 3/4 cup honey
  • 3 large eggs
  • 1 cup full-fat Greek yogurt 
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • confectioners' sugar (for dusting)
  • extra honey and orange zest for serving  (optional)

Instruction

  • Line a 9" circular cake pan with parchment paper (I use a pencil to trace an outline of the bottom of the pan on the paper, then cut slightly inside the line) and grease generously with olive oil, under and over the parchment paper and up the sides of the pan. Preheat your oven to 325 degrees F and place an oven rack in the top third of the oven.
  • In a large bowl, whisk together the olive oil (3/4 cup), orange zest (1 teaspoon), orange juice (1/4 cup), honey (3/4 cup), three eggs, Greek yogurt (1 cup), ground cardamom (1/2 teaspoon), ground cinnamon (1/2 teaspoon), kosher salt (1/4 teaspoon), baking powder (1/2 teaspoon), and baking soda (1/2 teaspoon).
  • Add the flour (1 1/2 cups) and whisk until well-combined.
  • Pour into prepared cake pan. Bake at 325 degrees F in the top third of the oven for 45-60 minutes, or until toothpick inserted in center of the cake comes out clean (see notes).
  • Allow to cool in pan on cooling rack for at least 10 minutes. Run knife along the edge to loosen and flip onto a cutting board to remove, then flip back over onto the serving dish.
  • Dust with confectioners' sugar through a sifter or by placing it in a mesh sieve and tapping it.
  • Slice into 8 pieces. Serve warm or at room temperature, drizzled with honey and sprinkled with extra orange zest, if desired.