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Orange-Walnut Olive Oil Cake with Sweet Yogurt

Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.

  • Prep:
  • Total Time:

Source: Body+Soul, December 2008



  • 1/2 cup olive oil, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1 cup walnuts
  • 1 tablespoon freshly grated orange zest, plus more for garnish
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup packed light-brown sugar
  • 3/4 cup fresh orange juice
  • Confectioners’ sugar for garnish

Sweet Yogurt

  • 1 cup low-fat Greek yogurt
  • 2 tablespoons confectioners’ sugar


  1. Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.

  2. In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.

  3. Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.

  4. In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

Cook's Notes

For a tall and elegant cake, we used an 8-by-2-inch professional cake pan. You can also use a 9-by-1 1/2-inch cake pan.

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