• The Wright Honey team

Honey & Orange Olive Oil Cake


  • 1 orange

  • 1/2 (125ml) cup olive oil

  • 1 tbsp orange juice

  • 1/2 tsp vanilla bean paste

  • 1/4 cup (35g) pistachios, coarsely chopped

  • 1/2 cup (140g) Greek yoghurt

  • 2 tbsp honey

  • 1 egg

  • 1/2 cup (110g) caster sugar

  • 1 cup (150g) self- raising flour

  • 1 tbsp icing sugar

  • Chopped pistachios, to garnish

  • Dried orange slices, to garnish


  1. Pre-heat oven to 160°C, 140°C fan-forced.

  2. Line a 15x9cm loaf pan with baking paper and set aside.

  3. Grate orange zest into a large bowl. Add olive oil, orange juice, vanilla bean paste, pistachios, Greek yogurt, honey, egg and caster sugar. Whisk to combine. Sift self-raising flour over the mixture and stir to combine.

  4. Transfer into baking tin and cook for 30-35 minutes. Allow to sit in tin for 10 minutes before turning out onto a cooling tray.

  5. In the meantime, combine icing sugar and 1 tablespoon boiling water in a small bowl and mix to combine thoroughly, free of lumps. Pour over cake and top with chopped pistachios and dried orange slices.

  6. Serve.

Recipe from Mastercraft Kitchen

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