Lemon & Orange Olive Oil Cake
Inspired by a beautiful recipe by Alison Roman 🙏
A golden, fragrant loaf bursting with citrus and spice — this cake brings together the brightness of lemon and orange with a tender, olive oil–based crumb. The caramelised fruit slices on top make it as beautiful as it is delicious.
Makes one 13 × 23 cm loaf
Ingredients
1 cup self-raising flour
½ cup almond meal
1 tsp baking powder
1 tsp ground turmeric
½ tsp ground cinnamon
1 cup raw caster sugar
Zest of 1 small lemon
Zest of ½ orange
½ cup olive oil
2 large eggs, lightly whisked
¾ cup thick Greek yoghurt
1 tsp vanilla extract
4 thin slices each of orange and lemon (set aside for topping)
Method
Preheat oven to 180°C (conventional). Lightly grease a 13 × 23 cm loaf tin and line with baking paper, allowing a slight overhang for easy removal.
In a medium bowl, whisk together the flour, almond meal, baking powder, turmeric, cinnamon, and a pinch of salt.
In a larger bowl, combine the sugar with the citrus zests. Rub the mixture together with your fingertips to release the oils and infuse the sugar with the zest.
Lightly whisk in the olive oil, eggs, yoghurt, and vanilla extract until smooth and evenly combined.
Gently fold in the dry ingredients until just incorporated, being careful not to overmix.
Pour the batter into the prepared loaf tin and smooth the top with a spatula. Arrange the orange and lemon slices on top, alternating and slightly overlapping. Sprinkle with a little extra sugar.
Bake on the middle shelf for about 45 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool slightly before lifting from the tin. Transfer to a wire rack to cool completely.
The caramelised orange and lemon slices on top are absolutely delicious!
Cook’s Tip
This loaf keeps beautifully for a few days and tastes even better the next day as the citrus flavours develop. Serve on its own or with a spoonful of Greek yoghurt.
