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Photo of the clementine olive oil cake topped with yogurt frosting and fresh clementines.

Moist Clementine Olive Oil Cake

Christianna | Siftnwhisk
Light and airy, bright and citrusy! This moist clementine cake made with extra virgin olive oil is the perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
1 hour
Course Dessert
Cuisine Greek, Mediterranean
Servings 12
Calories 384 kcal

Equipment

  • 1 9 inch springform pan

Ingredients
 
 

Clementine Olive Oil Cake

  • 5 medium Whole Clementines
  • 1 cup Granulated Sugar
  • 3 large Eggs room temperature
  • 1 cup Extra Virgin Olive Oil Prestige Ultra Premium Olive Oil
  • 1/2 cup Greek Yogurt
  • 1 tsp Pure Vanilla Extract
  • 2 cups All-Purpose Flour sifted
  • 2 tsp Baking Powder sifted
  • 1/4 tsp Salt

Yogurt Frosting (Optional)

  • 3/4 cup Greek Yogurt strained
  • 1 tbsp Greek Honey
  • 1 tsp Pure Vanilla Extract
  • Clementines sliced

Instructions
 

Clementine Olive Oil Cake

  • Preheat oven to 350°F (180C).
  • Grease a 9 inch springform baking pan and line with parchment paper. Set aside.
  • Wash clementines under cold water and remove the stems. Place whole clementines in a medium bowl and microwave covered for 3 minutes on high. This step removes the bitterness from the clementine juice.
    5 medium Whole Clementines
  • Remove whole clementines from the bowl and discard any liquid. Now transfer to a food processor and pulse until clementines are a smooth pulp for about a minute. Set aside.
    Photo of the clementine pulp in a bowl.
  • In a large bowl add granulated sugar, eggs, olive oil, Greek yogurt, pure vanilla extract and clementine pulp. Whisk until all ingredients are well combined.
    1 cup Granulated Sugar, 3 large Eggs, 1 cup Extra Virgin Olive Oil, 1/2 cup Greek Yogurt, 1 tsp Pure Vanilla Extract
    Photo of the wet ingredients combined.
  • Gradually incorporate the all-purpose flour, baking powder and salt. Mix until there are no visible flour lumps. Do not overmix.
    2 cups All-Purpose Flour, 2 tsp Baking Powder, 1/4 tsp Salt
  • Pour the batter into the prepared baking pan and bake for 40 minutes or until an inserted toothpick comes out clean with little to no crumbs.
    Photo of the cake batter in the baking pan.
  • Remove from oven and let it cool halfway inside the pan. Then transfer to a cooling rack.
    Overhead photo of baked clementine olive oil cake.

Yogurt Frosting (Optional)

  • While the cake is cooling down, in a medium bowl place Greek yogurt in a cheese cloth or fine mess and cover tightly. Refrigerate for at least 30 minutes to remove excess liquid.
    3/4 cup Greek Yogurt
  • Remove from refrigerator and mix with Greek honey and pure vanilla extract. You can adjust the honey ratio to your liking.
    1 tbsp Greek Honey, 1 tsp Pure Vanilla Extract
  • With an offset spatula or the back of a spoon, spread the yogurt frosting on top of the cake and top with sliced clementines.
    Clementines
  • Cut into slices and serve. Enjoy!

Notes

  • Storage Instructions: Clementine olive oil cake can be stored at room temperature if not frosted for up to one week covered airtightly. If frosted, refrigerate wrapped for up to 5 days.
  • You can freeze the frosted cake for up to two months wrapped airtightly. You can wrap individual slices or cut in half and place in airtight freezer safe containers. For individual slices, you can also use freezer safe food storage bags. To defrost, let the cake thaw in the refrigerator overnight.
  • Have any questions about the recipe or want to ask for substitutions? Please contact us.

Nutrition

Calories: 384kcalCarbohydrates: 42gProtein: 7gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 52mgSodium: 159mgPotassium: 138mgFiber: 1gSugar: 24gVitamin A: 75IUVitamin C: 16mgCalcium: 90mgIron: 2mg
Keyword clementines, greek yogurt, mediterranean, olive oil
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