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Moist olive oil cake with fresh orange and a honey glaze. The Mykonian dessert — clean, fragrant, and completely satisfying.
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ingredients
•
🥚 WET
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3 eggs
•
½ cup Greek yogurt
•
½ cup extra-virgin olive oil
•
Zest of 2 oranges
•
Juice of 1 orange
•
🌾 DRY
•
1.5 cups all-purpose flour
•
1 cup sugar
•
1.5 tsp baking powder
•
½ tsp baking soda
•
Pinch of salt
•
🍯 GLAZE
•
¼ cup honey
•
2 tbsp fresh orange juice
Mykonos
Orange Olive Oil Cake
Moist olive oil cake with Cycladic orange.
Moist olive oil cake with fresh orange and a honey glaze. The Mykonian dessert — clean, fragrant, and completely satisfying.
Ingredients
🥚 WET
— 3 eggs
— ½ cup Greek yogurt
— ½ cup extra-virgin olive oil
— Zest of 2 oranges
— Juice of 1 orange
🌾 DRY
— 1.5 cups all-purpose flour
— 1 cup sugar
— 1.5 tsp baking powder
— ½ tsp baking soda
— Pinch of salt
🍯 GLAZE
— ¼ cup honey
— 2 tbsp fresh orange juice
Prep
🍳 EQUIPMENT
— 23cm round cake tin, greased and lined.
🔥 OVEN
— Preheat oven to 350°F.
🔪 PREP FIRST
— Zest both oranges before juicing.
Method
STEP 1 — MIX WET
— Whisk together eggs and sugar until pale.
— Add olive oil, yogurt, orange juice, and zest.
— Whisk until combined.
STEP 2 — FOLD IN DRY
— Sift together flour, baking powder, baking soda, and salt.
— Fold into wet ingredients.
— Do NOT overmix.
STEP 3 — BAKE
— Pour batter into prepared tin.
— Bake at 350°F for 35–40 minutes.
— You're looking for:
— Golden top
— Skewer comes out clean
— Edges pulling from the tin
STEP 4 — GLAZE
— Warm honey with orange juice in a small saucepan.
— As soon as cake comes out, brush glaze over the hot surface.
— Let absorb.
👉 Brush while hot for maximum absorption.
Chef's Note: Olive oil keeps this cake moist for days. Make it the night before — it's better on day two.