Molweni! Sanibonani! Goeie more! Dumelang, my loves!
Wuuuuuu! Today I am extra excited—and honestly, when am I not?
But today’s excitement comes with a very important reason… we are baking a CAKE, fam! Yes. A cake. Which automatically means my sweet tooth has clocked in for duty.
At this point, my love for sugar is a full-time relationship. Do I need professional help? Maybe. Is there a support group for sweet-tooth survivors? If there is, please sign me up—but after this cake. Hahaha!
Now, if you are feeling the same happy, cosy, let’s-bake-something-delicious vibe, then you are right where you belong. Today we are making a Citrus Olive Oil Cake.
Wait—pause—don’t panic! I saw that eyebrow raise. The olive oil will not send you running to the bathroom, I promise. It’s just there to work its magic, and trust me, you won’t even know it’s in there.
So grab your apron, bring your good energy, and come hang out with me in the kitchen. Let me show you how we bake this beauty:
How to make a Citrus Olive Oil Cake
Ingredients:
- 1½ cups all-purpose flour
- ¾ cup white sugar
- ½ cup olive oil (or sunflower oil)
- 3 large eggs (room temperature)
- ½ cup plain yoghurt
- Zest of 1 orange
- Zest of 1 lemon
- 2 tbsp fresh orange juice
- 1 tsp vanilla essence
- 1½ tsp baking powder
- ¼ tsp salt
Optional topping:
*Icing sugar for dusting
*Thin orange slices or zest curls
Method:
- Preheat oven to 170°C. Grease and line a round or loaf cake tin.
- In a bowl, whisk eggs and sugar until pale and slightly fluffy.
- Slowly whisk in olive oil, yoghurt, vanilla, citrus zest, and orange juice.
- Sift in flour, baking powder, and salt. Fold gently until just combined.
- Pour batter into tin and smooth the top.
- Bake for 40–45 minutes, or until a skewer comes out clean.
- Cool completely, then dust with icing sugar or decorate lightly.
HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Sunset Chill Fruit Cups