Italian Orange Cake a delicious, easy made from scratch Orange Cake. A healthy snack or dessert cake made with fresh oranges, greek yogurt and olive oil.
I have made quite a few Italian cakes on this blog, from Italian Fresh Cream Lemon Cake to a Chocolate Ricotta Cake to this delicious, moist, Italian Orange Cake. As they say in Italian “Una più buona del’altra”, (one is better than the other.)
To tell the truth it is hard to decide which we like the most.
I thought: “before winter ends I have to make something with one of my favourite winter fruits.” I have given the spotlight to Apples, so now it is time for the orange to shine, and shine it does.
This Italian Orange Cake is easy and simple and includes some healthy Greek Yogurt. I tend to use Greek Yogurt more now instead of buttermilk or sour milk, it seems to make baked goods moister.
And as my mother-in-law always said “add some olive oil” to make it even better, so I did. I also added some extra orange zest to make that orange flavour pop.
Like most Italian cakes, a simple dusting of Powdered Sugar is all it needs. Italians are not big on frosting, especially sweet frostings, just ask the Italian.
Now Tiramisù is another story, and can you blame them? All that creamy mascarpone and fresh cream.
Italian Orange Cake
You know how they say cake is not for breakfast? “Eat cereal”, well don’t believe them because this Italian Orange Cake is perfect anytime. And why not in the afternoon with a coffee or tea? The perfect break. Enjoy!
Italian Orange Cake
Ingredients
- 2 tablespoons greek yogurt (room temperature)
- 1 1/2 tablespoons milk (room temperature)
- 1 cup + 3 tablespoons flour (1504 grams)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/2 tablespoons butter (melted & cooled) (50 grams)
- 1 tablespoon olive oil
- zest from half an orange
- 3/4 cup sugar (150 grams)
- 3 eggs (room temperature)
*Room temperature remove from the fridge 30-45 minutes before using.
Instructions
- Pre-heat oven to 320° (160° celsius), lightly grease and flour an 8 inch cake pan.Whisk yogurt and milk together until smooth.Whisk together flour, baking soda, baking powder and salt.Melt butter and combine with olive oil and zest, cool.Beat eggs and sugar until frothy and doubled in size, add yogurt/milk mixture, beat in flour mixture and melted butter mixture, beat until smooth.Pour into prepared cake pan and bake approximately 45-60 minutes or until tooth pick comes out dry. Let cool, dust with powdered sugar before serving if desired. Enjoy!
Nutrition
I am really happy to be sharing this tasty Italian Orange Cake not only with all of you but also with some other wonderful bloggers. We all got together to present “An Italian Dinner Feast”.
I hope you will take a look at all the amazing things the other bloggers shared and maybe you will decide to have your own Italian Feast. Buon Appetito!
Keri says
How many eggs did you use in the Cake. The eggs are left off the ingredents list on the recipe
Rosemary says
Hi Keri, I reordered the ingredients and it’s 3 eggs. (It did show after the vegetable oil). Thanks
Stephanie Scaturchio says
Hi. I make many of your recipes and just tried this one yesterday. I saw someone else had same problem as I did..where it did not rise in the middle like yours did. It also looked like it didn’t rise well in that center area when you cut into it. I do have an oven thermometer therefore it is not the temperature as you responded to that other person. I will try it again. The cake itself was not too sweet, and everyone liked it. We had it with strawberries and a mixture of a mascarpone cheese/heavy cream. Thank you.
Rosemary says
Hi Stephanie, thanks for letting me know, when I get back home in a few days I will make it again and let you know. 🙂
Priya says
Thank you for sharing this. I love this recipe and tried making the cake. Followed step by step instructions and exact measurements and used the same pan.My cake didn’t rise from the middle the way yours. Something that I did wrong?
Rosemary says
Hi Priya, Sorry to hear that, I had a problem like that and it was my oven that was not heating properly. Let me know.
Benita says
Hi Rosemary,
What is the diameter and height of the brioche pan you used? My local cookware shop has such a variety of sizes, I don’t know which one to buy for this cake.
For such a tall cake, did it take longer to bake?
Thanks from a new fan of your lovely website.
Rosemary says
Hi Benita, thanks so much, so the the pan is 18 x 9 centimeters. And I am pretty sure it didn’t take any longer to bake, but check after about 30-35 minutes. I tend to like higher cakes than larger cakes so I usually go for smaller but taller. Have a great Sunday.
Melania says
Instead of yogurt, can you substitute for buttermilk instead? Can I do the same instead of cream in your Lemom cream cake too?
Rosemary says
Hi Melania, unfortunately I made the recipe with yogurt so I can’t guarantee that buttermilk would work, you could try it if you want. And I wouldn’t substitute the buttermilk for the cream, because buttermilk has a sour taste. But again if you want to experiment! 🙂
C says
Hi
Your cake is lovely.. I tried it in a pandoro pan.. I would love the kind of pan you used could i ask you as the other readers did.. What kind of pan is it and where could we purchase it? The presentation is lovely.
Thank you
I appreciate it
Rosemary says
Thanks so much Catherine, the pan is called a brioche pan and amazon has them. Hope that helps. Have a great weekend.
Jeanne says
Just wondering
There is 3tablespoons of flour
Plus another cup
Are the 3 tablespoons for the pan
Rosemary says
Hi Jeanne no it’s a total of 1 cup and 3 tablespoons of flour. Hope that helps.
Jeanne says
Thank you
You always answer our questions
Rosemary says
Your welcome Jean. 🙂
Jeanne says
I’m making this cake to bring to my cousins for Christmas
Also ordered my pan from Williams Sonoma for $8
Minus free shipping and 20 per cent off
Will be in dec 23
Also sur la table was a little more pricey
Rosemary says
Hi Jeanne, great hope you enjoy it. That’s a great price. I miss all those stores. Have a wonderful Christmas.
jeanne says
sorry i made this cake for christmas it was great
i wanna make the puff pastry but waiting for my part for my food processor
is the sweet easter bread a cake i see theres no yeast
Rosemary says
Hi Jeanne, so glad you enjoyed the cake. The sweet Easter Bread isn’t a cake, more like a sweet bread. 🙂
Jane says
There is no orange juice in the recipe, only zest? Your cake is so tall in that pan, a regular 8 inch pan will hold it? Thanks.
Rosemary says
Hi Jane, no orange juice just zest, (the orange flavour is strongest from the zest) I used a quite deep 8 inch cake pan (just make sure you don’t fill it more than 2/3 full and it should be fine), I like my cakes high :). Hope that helps.
Christy says
Beautiful! I cannot wait to try this recipe, but I have to ask–where did you get that pan!? I would love to have one for when I make this delicious looking cake! In my initial online search, I haven’t found anything quite like it, with that angled bottom.
Rosemary says
Hi Christy, thanks I hope you enjoy it. The pan I purchased here in Italy, it was really cheap too!