honey citrus cake

Christmas Wheel of Food: This honey citrus cake is a sweet Italian treat for the holidays

A honey citrus cake is just the twist your dessert table needs.

Our Christmas Wheel of Food is taking one more spin! Some favorite foodie friends have given it a whirl and whipped up amazing recipes using a traditional holiday ingredient.

Elena Davis shares how to pair honey with orange and olive oil for a tasty Italian holiday treat. She shares how easy this honey citrus cake is, and a genius hack for getting all the honey out of your measuring cup.

Find more recipes from Elena on Instagram, @mamamiamangia__, or at www.mamamiamangia.com.


Orange, Honey, and Olive Oil Cake


Makes one 9-inch cake

  • 2 cups (258 grams) flour
  • 2 teaspoons (10 grams) baking powder
  • Freshly grated zest of 2 oranges
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (160 grams) honey
  • ½ cup (125ml / 90 grams) olive oil (not extra virgin)
  • Juice of 2 oranges (100ml), freshly squeezed
  • ½ cup (125ml / 120 grams) Greek yogurt
  • Confectioners’ sugar, to dust the cake


  1. Preheat the oven to 350ºF. Coat the sides and bottom of a 9-inch spring form pan cooking spray,  set aside.
  2. In a large mixing bowl, whisk the eggs, honey, olive oil, yogurt and orange juice and zest  together until well blended.
  3. Sift in flour, salt, and baking soda.
  4. Spoon the batter into the prepared pan. Bake for 30-35 minutes, until the edges are deep golden and a metal skewer inserted in the center comes out clean.
  5. Transfer the pan to a wire rack and let it cool completely. Before serving, dust with the Confectioners’ sugar, if desired.

1 comment

  • I made this today and substituted canola oil for the olive oil since I only had extra virgin olive oil. It was really heavy and inedible. Should there really be 1/2 cup of oil?
    Thanks! Sharon