Citrus Olive Oil Cake

Citrus Olive Oil Cake

Serves: 6-8 people
Cooking Time: 50 minutes
Citrus Olive Oil Cake


  • 1 cup water
  • 1 cup sugar
  • 4 oranges, thinly sliced (2 blood orange and 2 cara cara oranges)
  • 2 eggs
  • ⅔ cup sugar
  • ½ cup Star Fine Foods Olive Oil
  • 1 teaspoon vanilla extract
  • 1 orange, juiced and zested
  • ¼ teaspoon almond extract
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup Greek yogurt
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract


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  1. In a shallow saucepan, bring water and sugar to a boil. Once boiling, reduce heat to medium and add thinly sliced oranges. Let orange slices cook for 10-15 minutes, then strain from the syrup. Set orange slices aside and save the syrup for later.
  2. Preheat oven to 350 degrees Fahrenheit. Grease and line a 9-inch springform pan with parchment paper and set aside.
  3. In a large bowl, mix sugar and orange zest until fragrant. Add Star Fine Foods Olive Oil and eggs and beat until light and fluffy. Beat in orange juice, vanilla extract, and almond extract.
  4. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Slowly pour the mixture into the wet ingredients followed by the Greek yogurt. Mix until just combined.
  5. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Poke holes all over the cake with a skewer then drizzle with ½ cup of reserved syrup and let cool to absorb.
  6. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Transfer cake to a serving plate and frost with whipped cream. Top with candied orange slices. Slice and serve with an additional drizzle of orange syrup. Enjoy!