Orange and Chamomile-Soaked Olive Oil Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist olive oil cake imbibed with fragrant chamomile tea and fresh orange zest, delivering a floral and citrus aroma in every bite. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until combined.
  3. Step 3: In a separate bowl, beat 3 large eggs with 3/4 cup olive oil, 3/4 cup cooled strong chamomile tea, 2 tablespoons fresh orange zest, and 1 teaspoon vanilla extract until smooth and well mixed.
  4. Step 4: Gradually pour the wet ingredients into the dry ingredients, folding gently until just combined and no dry flour remains.
  5. Step 5: Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
  6. Step 6: Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

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