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🧾 Ingredients
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup (120ml) olive oil or neutral oil
- ½ cup (170g) honey (orange blossom honey is ideal)
- ⅓ cup (65g) granulated sugar
- 2 large eggs
- Zest of 1–2 oranges
- ¼ cup (60ml) fresh orange juice
- ½ cup (120g) plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- Flaky sea salt (like Maldon) for topping
🍯 Optional Orange-Honey Glaze:
- 2 tbsp honey
- 2 tbsp orange juice
- Pinch of flaky salt
👩🍳 Instructions
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round or 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients:
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
- In a large bowl, whisk oil, honey, sugar, eggs, orange zest, orange juice, yogurt, and vanilla until smooth and well combined.
4. Combine:
- Add dry ingredients into the wet and mix gently until just combined. Do not overmix.
5. Bake:
- Pour batter into prepared pan.
- Bake for 40–45 minutes (loaf) or 30–35 minutes (round), until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack.
🍊 Add the Glaze (Optional):
- While the cake is still warm, stir together honey and orange juice in a small saucepan or bowl.
- Brush or spoon glaze over the top.
- Sprinkle with flaky sea salt for contrast.
🍴 Serving Ideas:
- Top with a dollop of whipped cream or Greek yogurt
- Serve with roasted oranges or fresh citrus slices
- Pairs beautifully with tea or prosecco
🧊 Storage:
- Store at room temp in an airtight container for up to 3 days
- Refrigerate for longer storage (up to 1 week)
- Freezes well — slice and wrap individually
🔄 Variations:
- Add ½ tsp ground cardamom or rosemary for a spiced/herbal version
- Use blood orange juice/zest for color and flavor twist
- For extra richness, fold in ¼ cup toasted chopped pistachios or walnuts
