Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8″ round pan with parchment paper to ensure easy release and even baking along the bottom.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisking evenly distributes the leavening agents and prevents pockets of flour in the finished cake.
- In a separate large bowl, beat the olive oil, sugar, eggs, and orange zest until well combined and slightly pale. The mixture should appear smooth and lightly thickened.
- Add the plain yogurt, fresh orange juice, and vanilla extract. Mix until the batter is smooth and cohesive. The yogurt adds moisture and tenderness while enhancing the citrus brightness.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently just until combined, taking care not to overmix, which could result in a dense texture.
- Pour the batter into the prepared pan and smooth the top evenly with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
- Bake for 40–45 minutes, or until the cake is golden on top and springs back lightly when touched in the center. A toothpick inserted should come out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for several minutes before transferring to a wire rack. Cooling slightly helps the structure set while keeping the crumb moist.
- While the cake cools, whisk together the powdered sugar, orange juice, and honey until smooth and glossy. The glaze should be pourable but not too thin.
- Drizzle the glaze over the slightly warm cake, allowing it to gently cascade down the sides and soak into the surface.
- Sprinkle extra orange zest over the top for added fragrance and visual appeal. Let the glaze set before slicing for clean, neat pieces.
- Serve with tea or a floral spring drink to complement the bright citrus flavors.
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Prep Time: 15 min
Bake Time: 45 min
Servings: 8
Difficulty: Easy
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