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Olio Carli Citrus Cake

By: Addie Benson for Test Kitchen
Olio Carli Citrus Cake
This image courtesy of

This Olio Carli Citrus Cake is sure to be one of the best cake recipes you'll ever make. The recipe calls for olive oil, making it super moist and flavor-absorbant. A candied citrus syrup finishes off this easy and delicious dessert recipe for a taste that is truly unbeatable. The cake is made with unique ingredients like cardamom, Greek yogurt, vanilla extract and orange zest. It is then drizzled and soaked in a candied orange syrup made with honey, more cardamom, and both navel and blood oranges, among other ingredients. This is great cake recipe to make for a special occasion like Easter, Mother's Day or a fancy tea party.

Cooking Time25 min

Cooking MethodOven


  • Candied Orange Syrup
  • 1 cup sugar
  • 1 cup honey
  • 1/8 teaspoon ground cardamom
  • 2 oranges (1 navel and 1 blood, cut into slices)
  • 3 cups water
  • Cake
  • 1/2 cup olive oil, plus more for brushing the spring form pan
  • 1 cup all-purpose flour
  • 1/2 cup semolina flour (pasta flour)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sugar, divided
  • 3 eggs, separated
  • 3/5 cup plain, full fat, Greek yogurt
  • 1 1/2 teaspoon grated blood orange zest
  • 1 teaspoon vanilla extract


  1. Brush springform pan with oil. Whisk flours, baking powder, cardamom, salt and baking soda together. 

  2. Using an electric mixer, beat 1/4 cup sugar and 1/2 cup oil in a large bowl for 1 minute. Beat in yolks, then add flour. Beat in yogurt, zest, and vanilla. 

  3. Using a whisk attachment, beat egg whites in a separate bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend. 

  4. Pour batter in pan and bake at 350 degrees F for 25 minutes. 

  5. When hot, poke holes all over the cake with a skewer and pour in 1/2 cup of your blood orange syrup. Let cake cool and then remove from pan. 

  6. Cake is great made the day before you plan to serve it. Letting it soak in it’s syrup is delicious.

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I ran across this by happenstance. Such a bright and pretty cake. This would be just the thing with citrus in season, to brighten up these dreary winter days. I'm glad someone else asked about the directions for the syrup. But what would you do with the rest of it? The recipe only uses 1/2 a cup. And do you use the sliced fruit in the sauce as the garnish? Or do you need additional?

hello, this might sound like a stupid question, but how do you make the candied orange syrup?And how much yogurt do you use?

Not a dumb question at all! You bring all the ingredients for the syrup to a simmer in a saucepan (until the syrup starts to thicken). To answer your other question, you'll need 3/5 cups of yogurt. Hope this helps!

This cake is stunning. This would be a delicious show stopper for any party you might host.

I never realized olive oil could be used to make such a refined and divine cake! Loved all the flavors!


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