Orange-Walnut Olive Oil Cake with Sweet Yogurt

Name: Orange-Walnut Olive Oil Cake with Sweet Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil, plus more for pan; 1 1/2 cups all-purpose flour, plus more for pan; 1 cup walnuts; 1 tablespoon finely grated orange zest, plus more for garnish, and 1/2 cup fresh orange juice (from 2 to 3 oranges); 2 teaspoons baking powder; 1 teaspoon coarse salt; 2 large eggs; 1 cup packed dark brown sugar; 1 cup plain Greek-style yogurt (2 percent); 2 tablespoons confectioners sugar, plus more for dusting

Servings: persons

1
Preheat oven to 375F.
2
Brush an 8-by-2-inch round cake pan with oil, then dust with flour; tap out excess.
3
Line bottom with parchment; oil parchment.
4
Pulse walnuts in a food processor until finely ground (do not overprocess).
5
In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts.
6
Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and the oil until just moistened; do not overmix.
7
Pour batter into prepared pan, and bake until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes.
8
Let cool in pan 10 minutes; turn out onto a wire rack to cool completely, top side up.
9
Meanwhile, stir together yogurt and confectioners sugar in a small bowl.
10
Before serving, dust cake with confectioners sugar, then slice into wedges.
11
Pass sweet yogurt alongside.
12
Garnish yogurt and cake slices with more orange zest, as desired.
13
(Per Serving)
14
Calories: 442
15
Saturated Fat: 11.5g
16
Unsaturated Fat: 11g
17
Cholesterol: 55mg
18
Carbohydrates: 51g
19
Protein: 8.5g
20
Sodium: 423mg
21
Fiber: 2g

969

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup olive oil, plus more for pan, 1 1/2 cups all-purpose flour, plus more for pan, 1 cup walnuts, 1 tablespoon finely grated orange zest, plus more for garnish, and 1/2 cup fresh orange juice (from 2 to 3 oranges), and more.

Yes, Orange-Walnut Olive Oil Cake with Sweet Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!