Greek Orange Olive Oil Bundt Cake
The Dessert That Will Change the Way You Think About Extra Virgin Olive Oil
When most people think of extra virgin olive oil, they picture salads, roasted vegetables, or a warm loaf of crusty bread. And while we love all of those, there's another delicious tradition that's been quietly celebrated throughout the Mediterranean for generations.
Baking.
Yes—really.
Olive oil creates cakes that are incredibly moist, wonderfully tender, and bursting with natural flavor. Unlike butter, which firms up as it cools, a premium extra virgin olive oil keeps cakes soft for days. The result is a light, delicate crumb with just enough richness to let fresh citrus shine.
That's exactly why this Greek Orange Olive Oil Bundt Cake has become one of our favorite recipes in the Asteri kitchen.
Why Bake with Extra Virgin Olive Oil?
Great olive oil isn't just a substitute for butter—it brings something entirely different to the table.
A premium extra virgin olive oil like Asteri adds:
- A beautifully moist texture
- A subtle fruity richness
- Delicate peppery notes that pair perfectly with citrus
- A lighter finish that never feels heavy
- Mediterranean authenticity in every bite
The secret is using an olive oil you'd happily drizzle over fresh bread. If it tastes wonderful on its own, it'll make everything you bake even better.
Oranges + Greek Olive Oil = A Perfect Match
Few flavor combinations are as naturally Mediterranean as fresh oranges and extra virgin olive oil.
The bright citrus wakes up the fruity notes of the oil, while the olive oil softens the acidity of the oranges, creating a cake that's fragrant, balanced, and surprisingly elegant.
Finish it with a simple orange glaze and a generous handful of chopped pistachios, and you've created a dessert that's beautiful enough for guests but easy enough for a Sunday afternoon.
The Best Part? It's Surprisingly Easy.
No stand mixer.
No complicated techniques.
Just a bowl, a whisk, a handful of pantry ingredients, and about 15 minutes of prep.
If you can stir, you can make this cake.
A Few Tips for Success
Use fresh oranges. Fresh zest makes all the difference.
Don't overmix. Once the flour goes in, stir only until combined to keep the cake light.
Grease your Bundt pan well. Every ridge deserves to come out beautifully.
Let it cool before glazing. A warm cake melts the glaze instead of creating those beautiful drips.
Even Better Tomorrow
Here's one of the best things about olive oil cakes—they somehow improve overnight.
The flavors deepen.
The crumb becomes even softer.
The citrus becomes more fragrant.
If you can resist eating it all on day one, you'll be rewarded on day two.
A Little Taste of Greece
In Greece, food has never been about complicated recipes. It's about starting with exceptional ingredients and letting them speak for themselves.
That's the philosophy behind Asteri Extra Virgin Olive Oil.
Harvested from our family's groves in the Peloponnese, every bottle reflects generations of care and respect for the land. Its smooth, fruity character isn't just perfect for salads and dipping—it transforms everyday baking into something unexpectedly special.
One simple ingredient.
One unforgettable cake.
Ready to Bake?
Pour yourself a coffee, zest a couple of oranges, and discover why olive oil cakes have been a Mediterranean favorite for generations.
Once you've had your first slice, you may never reach for butter quite so quickly again.
Happy baking,
Peter
Asteri Collection
Asteri Greek Orange Olive Oil Bundt Cake
Moist. Bright. Unexpectedly Greek.
If you've never baked with extra virgin olive oil, you're in for a surprise. Instead of butter, Asteri Extra Virgin Olive Oil gives this cake an incredibly tender crumb, subtle richness, and fresh citrus flavor that somehow tastes even better the next day.
Perfect with coffee, tea, or an afternoon on the patio.
Ingredients
Cake
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1¼ cups (250g) granulated sugar
- 3 large eggs
- 1 cup Asteri Extra Virgin Olive Oil
- 1 cup Greek yogurt
- Zest of 2 large oranges
- ½ cup freshly squeezed orange juice
- 2 tsp vanilla extract
Orange Olive Oil Glaze
- 1½ cups powdered sugar
- 2–3 tbsp fresh orange juice
- 1 tbsp Asteri Extra Virgin Olive Oil
- ½ tsp orange zest
Garnish
- ¼ cup chopped pistachios
- Fresh orange zest
- Optional pinch of flaky sea salt
Instructions
1. Prepare
Preheat oven to 350°F (175°C).
Grease and flour a Bundt pan well.
2. Mix Dry Ingredients
Whisk together
- flour
- baking powder
- baking soda
- sea salt
Set aside.
3. Mix Wet Ingredients
In a large bowl whisk together
- sugar
- eggs
for about one minute until lighter in color.
Slowly whisk in the Asteri Extra Virgin Olive Oil until silky.
Mix in
- Greek yogurt
- vanilla
- orange juice
- orange zest
4. Combine
Fold the dry ingredients into the wet ingredients.
Mix only until combined.
Do not overmix.
5. Bake
Pour into the prepared Bundt pan.
Bake 45–50 minutes, or until a toothpick comes out clean.
6. Cool
Let cool in the pan for 15 minutes.
Invert onto a cooling rack.
Allow to cool completely.
7. Make the Glaze
Whisk together
- powdered sugar
- orange juice
- 1 tbsp Asteri EVOO
- orange zest
until smooth.
The olive oil gives the glaze a beautiful silky finish.
8. Finish
Drizzle generously over the cooled cake.
Sprinkle with
- chopped pistachios
- fresh orange zest
Serve with coffee...
...or another tiny drizzle of Asteri EVOO if you're feeling very Greek.
Baker's Tip
Don't refrigerate this cake. Olive oil cakes actually become more flavorful and even moister on the second day, making it an ideal make-ahead dessert.