Description
A simple, tender cake made with olive oil, yogurt, citrus, and toasted almonds, perfect for meal prep and casual gatherings.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup plain full-fat Greek yogurt
- 3/4 cup extra virgin olive oil
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Zest of 1 large orange
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds, toasted
- 2 tablespoons honey, for brushing (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F and position a rack in the center.
- Grease a 9-inch round pan and line the bottom with parchment for easy release.
- Toast the almonds gently on a baking sheet in the oven for 6 to 8 minutes until golden and nutty.
- In a bowl, whisk flour, baking powder, baking soda, and salt together.
- In a larger bowl, whisk the eggs with granulated sugar until pale and thickened. Add vanilla and citrus zests.
- Stir in olive oil in a steady stream, followed by yogurt, until smooth.
- Fold in the dry ingredients in two additions until just combined.
- Fold in half of the toasted almonds.
- Scrape the batter into the prepared pan, smoothing the top and scattering remaining almonds on top.
- Bake for 30 to 35 minutes until edges are set and the center springs back lightly.
- Let it rest in the pan for 8 to 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
Serve with a scoop of plain yogurt or a drizzle of honey. Can be stored at room temperature or refrigerated for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg