Imagine the sun-kissed zing of fresh oranges mingling with the earthy richness of olive oil and honey in this irresistible loaf cake. Perfect for kicking off your day at breakfast, savoring during brunch, or pairing with tea for a delightful afternoon treat. Semolina flour from durum wheat gives it that delightful, cornmeal-like crumbtender yet textured. Elevate each slice with honey-orange glazed fruit and creamy Greek yogurt for a burst of flavor that will inspire you to bake again and again!
Ingredients for the Cake:- Cooking spray
- 1 cup all-purpose flour
- 1 cup fine semolina flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs
- 1/4 cup sugar
- 1/4 cup plain Greek yogurt
- 2/3 cup extra virgin olive oil
- 1 1/2 teaspoons finely grated orange zest, plus 1/2 cup fresh orange juice
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- 1/4 cup honey
- 2 tablespoons fresh orange juice
- Pinch of kosher salt
- 2 navel oranges, cut into supremes (instructions below)
- 2 cups strawberries, hulled and sliced
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- Preheat your oven to 350F. Lightly spray a 9-by-5-inch loaf pan with cooking spray. Line the pan with parchment paper or foil, leaving about a 2-inch overhang on the longer sides for easy removal. Spray the lining again with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, semolina flour, baking powder, baking soda, and kosher salt. In a separate large bowl, beat the eggs, sugar, and Greek yogurt together. Gradually add the olive oil, orange juice, orange zest, honey, and vanilla extract, mixing well. Incorporate the flour mixture until just combined. Pour the batter into the prepared pan and bake for 55 to 70 minutes, or until a toothpick comes out clean when inserted in the center.
- While the cake bakes, prepare the honey-orange syrup by whisking together the honey, orange juice, and salt in a small bowl. Once the cake is out of the oven, brush it immediately with about 1 tablespoon of the syrup. Let the cake cool in the pan for 20 minutes before lifting it out using the parchment paper. Transfer the cake to a wire rack to cool completely.
- For serving, mix the orange supremes and sliced strawberries with the remaining honey-orange syrup in a bowl. In another bowl, whisk together the Greek yogurt, honey, vanilla, and a pinch of salt. Serve slices of the cake alongside the glazed fruit and honey-flavored yogurt.
Trim the ends off the orange with a knife, then carefully slice away all the peel and white pith without leaving any behind. Segment the orange by slicing between the membranes to release individual sections.
Photograph by Ryan Liebe
