Name: Clementine Yogurt Olive Oil Cake
Prep time: 15 min
Cook time: PT-487548H55M21S
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: For the Cake:; 1 cup granulated sugar; 2 clementines or 1 orange; 1½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup plain Greek yogurt; 3 large eggs; 2 teaspoons vanilla extract; ¼ teaspoon orange extract; ½ cup olive oil; Sanding sugar (optional)

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Why You’ll Love This Recipe

This Clementine Yogurt Olive Oil Cake is a delightful fusion of Mediterranean flavors and modern simplicity. The cake boasts a moist, tender crumb thanks to the combination of Greek yogurt and olive oil. Infused with the bright citrus notes of clementines and enhanced by a hint of orange extract, it offers a refreshing and aromatic experience. Its subtle sweetness and elegant texture make it perfect for any occasion, from casual gatherings to special celebrations.

Clementine Yogurt Olive Oil Cake

Ingredients

For the Cake:

1 cup granulated sugar
2 clementines or 1 orange
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup plain Greek yogurt
3 large eggs
2 teaspoons vanilla extract
¼ teaspoon orange extract
½ cup olive oil
Sanding sugar (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 350°F (175°C). Grease and line an 8.5×4.5-inch loaf pan with parchment paper.
Prepare the Sugar Mixture: In a medium bowl, combine the granulated sugar and the zest of the clementines. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly moist.
Add Wet Ingredients: To the sugar mixture, whisk in the Greek yogurt until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and orange extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add Olive Oil: Slowly drizzle in the olive oil, stirring gently until the batter is smooth and well combined.
Bake: Pour the batter into the prepared loaf pan. If desired, sprinkle the top with sanding sugar for a decorative finish. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes

Variations

Glazed Version: For added sweetness and shine, brush the top of the cooled cake with a mixture of honey and clementine juice.
Nutty Addition: Incorporate ½ cup of chopped almonds or pistachios into the batter for added texture and flavor.
Citrus Blend: Substitute clementines with mandarins or a combination of oranges and lemons for a different citrus profile.

Storage/Reheating

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: For extended freshness, refrigerate the cake for up to 5 days. Allow it to come to room temperature before serving.
Freezing: Wrap slices individually in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

Can I use a different type of yogurt?

Yes, you can substitute plain Greek yogurt with regular plain yogurt. However, Greek yogurt provides a thicker texture and tangier flavor.

Is it necessary to use orange extract?

Orange extract enhances the citrus flavor, but if unavailable, you can omit it or substitute with a small amount of freshly squeezed orange juice.

Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Ensure the blend includes xanthan gum or add it separately to help with texture.

How can I make this cake dairy-free?

Substitute the Greek yogurt with a dairy-free yogurt alternative and use a plant-based oil, such as coconut or avocado oil, in place of olive oil.

Can I add other fruits to the cake?

Yes, you can fold in small pieces of other fruits like berries or apples into the batter for added flavor and texture.

How do I prevent the cake from sinking in the middle?

Ensure your baking powder is fresh, and do not overmix the batter. Also, avoid opening the oven during the first 30 minutes of baking.

Can I use a different pan size?

Yes, you can use a different pan size, but be aware that this may affect the baking time. Adjust accordingly and check for doneness by inserting a toothpick into the center of the cake.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I frost this cake?

While the cake is moist and flavorful on its own, you can frost it with a cream cheese frosting or a simple glaze if desired.

Is this cake suitable for vegetarians?

Yes, this cake is vegetarian-friendly as it contains no meat or meat-derived ingredients.

Conclusion

The Clementine Yogurt Olive Oil Cake is a delightful dessert that combines the natural sweetness of clementines with the richness of olive oil and the tanginess of Greek yogurt. Its moist texture and subtle citrus flavor make it a perfect treat for any occasion. Whether enjoyed as a snack, dessert, or a morning treat with a cup of coffee or tea, this cake is sure to impress.