Ingredients:

  • 250g all-purpose flour
  • 240g plain full-fat Greek yogurt
  • 120ml honey
  • 100g granulated cane sugar
  • 3 large eggs
  • 3 large fresh oranges (zested and juiced)
  • 120ml light olive oil
  • 10g baking powder
  • 2g baking soda
  • 3g sea salt
  • 1 tbsp honey (for glaze)
  • 60ml fresh orange juice (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan or loaf pan.
  2. Prepare the 'Orange Sugar' by rubbing the fresh orange zest directly into the granulated cane sugar with your fingertips until the oils are released and the sugar is fragrant.
  3. In a small saucepan over medium heat, reduce 120ml of orange juice until concentrated. Set aside to cool slightly. This reduced juice will be added to the batter.
  4. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt.
  5. In a separate bowl, beat the eggs with the orange-infused sugar and honey until light and foamy. Slowly whisk in the olive oil and Greek yogurt until emulsified.
  6. Gradually fold the dry ingredients into the wet mixture, alternating with the reduced orange juice (from step 3), until just combined. Ensure the reduced orange juice is incorporated into the batter. Do not overmix.
  7. Pour the batter into the prepared pan and bake for 45 minutes, or until a cake tester inserted into the center comes out clean.
  8. While the cake bakes, simmer 60ml orange juice and 1 tbsp honey in a small saucepan for the glaze. Brush over the cake while still warm.