Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Orange Olive Oil Cake (Moist, Citrusy & Mediterranean-Style)

Sarah Smith
6 days ago
2 min read

Updated: 1 day ago

Cake garnished with orange slices and mint on a platter, dusted with powdered sugar. A slice is cut, with a golden server nearby.

This Orange Olive Oil Cake is moist, tender, and delicately fragrant with fresh orange zest and rich extra-virgin olive oil. Naturally dairy-free and lightly sweet, it’s a classic Mediterranean-style dessert that feels elegant yet wonderfully cozy. The olive oil creates a soft crumb while bright citrus keeps every bite fresh and balanced — perfect for afternoon coffee, brunch, or a light dessert.

Serve this cake with Greek Yogurt with Honey, Walnuts & Berries, or a dusting of powdered sugar for a simple, beautiful finish.

Why You’ll Love This

Moist, tender olive oil cake with bright orange flavor
Fragrant citrus aroma and soft, delicate crumb
Simple ingredients with a refined, bakery-style result
Perfect for dessert, brunch, or special gatherings

Recipe Card

Prep Time: 15 minutes Cook Time: 45–50 minutes Total Time: 1 hour Servings: 8–10 slices

Nutrition Information (Approximate, Per Serving)

Calories: 290–320 kcal
Protein: 4 g
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 38 g
Fiber: 2 g
Sugars: 20 g
Sodium: 160 mg

Ingredients

1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
Zest of 2 oranges
¾ cup extra-virgin olive oil
3 large eggs, room temperature
½ cup fresh orange juice
1 tsp vanilla extract

Optional toppings: Powdered sugar, orange slices, whipped yogurt, or sliced almonds

Instructions

Prep pan: Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Infuse sugar: In a separate bowl, rub orange zest into sugar with your fingers until fragrant.
Mix wet ingredients: Add olive oil to the sugar and whisk well. Beat in eggs one at a time, then stir in orange juice and vanilla.
Combine: Add dry ingredients to wet ingredients and mix just until smooth.
Bake: Pour batter into prepared pan. Bake 45–50 minutes, until a toothpick comes out clean.
Cool & serve: Cool 15 minutes in the pan, then transfer to a rack. Dust with powdered sugar before serving.

Tips & Variations

Best olive oil: Use mild, fruity olive oil (not peppery)
Extra citrus: Add a bit of lemon zest for brightness
Gluten-free: Substitute a 1:1 gluten-free flour blend
Make it fancy: Drizzle with orange glaze or serve with yogurt

FAQ

Is olive oil cake Mediterranean Diet–friendly? Yes. Olive oil, citrus, and simple ingredients align well with Mediterranean-style eating.

Does it taste like olive oil? No — it tastes lightly fruity and rich, not savory.

Can I make it ahead? Yes. It stays moist for 2–3 days at room temperature.

Can I freeze it? Absolutely. Wrap tightly and freeze up to 2 months.

Final Thoughts

This Orange Olive Oil Cake is proof that Mediterranean desserts don’t need to be heavy to feel indulgent. Moist, citrusy, and effortlessly elegant, it’s the kind of recipe that feels just as right for everyday baking as it does for special occasions. Simple ingredients, timeless flavor, and cozy Mediterranean charm in every slice.