Yogurt cake, olive oil, orange blossom

Yogurt cake, olive oil, orange blossom

8 persons
20 minutes
35 minutes
Olive oil or Olives used : Haute-Provence PDO

Tips and tricks

Annelyse’s tips : to get nice zests, use a zester. But if you don’t have one, take off the zest with a vegetable peeler and remove the white skin with a small knife, then cut thinly.


  • 120g sugar
  • 3 small eggs (or 2 big)
  • 55g intense olive oil
  • 1 yogurt cup
  • 70g almond powder
  • 165g flour
  • ½ packet of yeast
  • 1 tbsp orange blossom
  • Icing sugar/glaze (optional) :
  • 1 orange
  • 4 tbsp sugar
  • 3 tbsp water
  • Beat the eggs with sugar, add olive oil and yogurt, blend quickly.
  • Add almond powder, then flour with yeast, do not blend too long. Add orange blossom.
  • Pour in an oiled cake mold and bake at 180°C for 30-35 minutes. If necessary, low the heat after 25 minutes if the cake is swollen and golden but not totally ready (the knife has to be dry when you put it into the cake).
  • When the cake is cooked, cool it before unmolding.
  • Take off the orange zest. In a sauce pan, blend sugar, water and zest. Preserve for 15 min (low heat and covered). Spread warm on the top of the cake.

Web site : annelysecuisine.fr

Cooked by Annelyse Chardon

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