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Gluten and dairy-free orange olive oil cake served on a plate with a slice cut out

Orange olive oil cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus infusing
  • Easy
  • Serves 8-10

Add some citrussy zing to your baking with this gluten and dairy-free orange olive oil cake, topped with a rosemary and cardamom drizzle. It's super fragrant and delicious

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (10)


  • 1 large whole seedless orange
  • ½ lemon , juiced and zested
  • 225ml olive oil , plus extra for the tin
  • 200g ground almonds
  • 120g polenta
  • 1 tsp baking powder (use gluten-free if you need to)
  • 3 large eggs
  • 225g golden caster sugar
  • natural yogurt or crème fraîche, to serve (optional)

For the rosemary drizzle

  • 100g golden caster sugar
  • ½ orange , juiced
  • ½ lemon , juiced
  • 6 cardamom pods , seeds removed and ground
  • 4 rosemary sprigs


  • STEP 1

    Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.

  • STEP 2

    Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.

  • STEP 3

    Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn’t split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.

  • STEP 4

    Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.

  • STEP 5

    Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.

Recipe from Good Food magazine, January 2019

Goes well with


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A star rating of 4.8 out of 5.23 ratings

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