Olive oil cake + crème fraîche glaze is the perfect cake for brunch or dessert. It has a subtle sweetness to it with a hint of citrus. The crème fraîche glaze compliments the bold cake by cooling the palette and pushing that orange and olive oil flavour. The texture is light yet it has a bit of denseness to it from the polenta. I highly recommend it if you’re a fan of citrus, olive oil or polenta!
This cake is also gluten free, but it can be made with regular all purpose flour if you do not follow a gluten free diet!
olive oil cake + crème fraîche glaze steps: mixing oil, sugar + yogurt
Step 1: Preheat oven to 350 degrees F. Grease, flour and line a 9″ cake round. Set aside.
Step 2: In a large bowl mix greek yogurt, olive oil + cane sugar until well combined. I use PRMRY Enhance Olive Oil in this recipe. I highly recommend it, it’s is fruity, flavourful, bitter and spicy, so good!
mixing in orange zest, juice + eggs
Step 3: Add orange zest, orange juice and eggs to olive oil mixture. Mix until well combined. It should be a vibrant yellow with a sweet scent of oranges and a fruity olive oil.
adding dry to wet
Step 4: Add flour, polenta, baking powder, baking soda and salt. This bob’s red mill organic medium grind cornmeal will work for the polenta.
For the polenta, you can use a fine ground or a course ground. If you use a course ground, the texture of the cake slightly resembles corn bread however the flavour is amazing. If you use a fine ground polenta, the cake will have a smoother texture. I would use about 1/2 cup to start and if the batter seems loose, add a bit more, up to 3/4 cup.
I have not tested this recipe with the fine ground, only the course ground polenta.
fill + bake olive oil cake
Step 5: Pour into greased, floured + lined cake pan.
Step 6: Bake for 30-35 minutes until cake is golden brown or until toothpick comes out clean. Let cake cool in pan for 10 minutes then remove from pan and place on a wire rack to finish cooling.
crème fraîche glaze steps:
In a bowl add crème fraîche, orange juice + powered sugar. Mix until well combined with no lumps.
You can add more powdered sugar for a thicker glaze. If you want a more prominent orange flavour or a thinner glaze, add more juice.
Pour over cake and serve.
PRMRY Olive Oil
I had the pleasure of working with PRMRY Olive Oil to create this recipe. I used their PRMRY Enhance Olive Oil for this. The enhance oil “has notes of fig tree, tomato leaf, green almond and banana, and is reminiscent of a crisp spring morning in southern Spain.” aka the perfect morning if you ask me! where is my plane ticket?? Hey PRMRY! If you need a unqualified taste tester, let me know. I love this brand for so many reasons, PRMRY is a female founded and operated business driven by friendship and the love of olive oil. How awesome is that!
if you make this recipe, be sure to tag me on instagram or leave a comment below!
olive oil cake + crème fraîche glaze
Ingredients
Olive Oil Cake
- ¾ cup olive oil I used, PRMRY Enhance Olive Oil
- ½ cup greek yogurt room temp
- ½ cup cane sugar sub granulated
- 3 eggs room temp
- 1-2 tbsp orange zest
- 1 tbsp orange juice
- 1 ½ cup gluten free 1 to 1 flour loosely scooped, I use bob's red mill
- ¾ cup polenta fine or course ground, see notes
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Crème Fraîche Glaze
- ½ cup crème fraîche
- 1-2 tbsp orange juice
- 3/4 – 1 cup powdered sugar depending how thick you want your glaze
Instructions
Olive Oil Cake
- Preheat oven to 350 degrees F. Grease, flour and line a 9" cake round. Set aside.
- In a large bowl mix greek yogurt, olive oil, cane sugar, eggs, orange zest and orange juice until well combined.
- Add flour, polenta, baking powder, baking soda and salt. Mix until well combined, pour into cake pan.
- Bake for 30-35 minutes until cake is golden brown or until toothpick comes out clean.
- Let cake cool in pan for 10 minutes then remove from pan and place on a wire rack to finish cooling.
Crème Fraîche Glaze
- In a bowl add crème fraîche, orange juice + powered sugar. Mix until well combined with no lumps.
- You can add more powdered sugar for a thicker glaze. If you want a more prominent orange flavour or a thinner glaze, add more juice.
- Pour over cake and serve.
