Let’s bake Sticky Olive Oil Honey Cakes with Citrus and Rosemary! A mouthwatering dessert, these Sticky Olive Oil Honey Cakes are simply divine. Soft, fluffy and moist cakes made with honey, olive oil, yogurt and drizzled with a citrus and rosemary infused syrup.
Olive Oil Honey Cakes with Citrus and Rosemary for Dessert
These delicious olive oil honey cakes are so easy to make and taste amazing. Best of all these fluffy olive oil honey cakes don’t require any refined sugar in the batter.
Ingredients for these Olive Oil Honey Cakes are:
- yogurt,
- honey,
- olive oil,
- eggs
- Flour
- Baking powder,
- And Baking soda
After baking they get drenched in a sweet and sticky orange and rosemary syrup to sweeten them up. However, you can omit the syrup if you want as these cakes on their own are soft and fluffy with a very mild olive oil honey flavour. I suggest serving these with whipped cream for extra indulgence.
The syrup is a combination of orange juice, sugar and fresh rosemary that brings extra sweetness and depth of flavour. SO GOOD!
How To Make Sticky Olive Oil Honey Cakes with Citrus and Rosemary
First off, measure your ingredients and preheat the oven to 180 degrees Celsius.
In a mixing bowl, combine the yogurt, honey and olive oil. Mix well until the ingredients are incorporated.
Add the eggs one at a time as you mix, to incorporate it into the mixture. Set the wet ingredients aside, while you prep the dry ingredients.
Mix the flour, baking powder, baking soda and salt in another mixing bowl. Add the dry ingredients to the wet ingredients and gently fold the batter until the flour is incorporated.
Scoop the batter into prepared cake tins/moulds and bake until golden and a tester comes out clean.
Lastly, make the syrup by combining the orange juice, sugar, vanilla and rosemary in a small saucepan brought to a boil to dissolve the sugar. Pour the hot syrup over the cakes as they come out of the oven. Deliciously sticky and sweet!!
I simply love the combination of citrus and rosemary in this recipe. All the flavours blend so well and deliver on taste and texture. These little cakes can be baked ahead of time, and the syrup can be made before serving. They will also last for up to one week kept in the fridge.
In my opinion these Olive Oil Honey Cakes are even better after spending some time in the fridge with the sticky sauce embedded in the cakes. A perfect festive dessert!
| Prep Time | 15 min |
| Cook Time | 35 min |
| Servings | servings |
- 1 cup full cream yogurt
- 2/3 cup olive oil
- 2/3 cup honey
- 1 tablespoon orange zest
- 3 large eggs
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 cup orange juice
- 1 cup brown sugar
- 3 sprigs rosemary
- 5 ml vanilla essence
Ingredients Cakes
Syrup
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- First off, measure your ingredients and preheat the oven to 180 degrees Celsius.
- In a mixing bowl, combine the yogurt, honey and olive oil. Mix well until the ingredients are incorporated.
- Add the eggs one at a time as you mix, to incorporate it into the mixture. Set the wet ingredients aside, while you prep the dry ingredients.
- Mix the flour, baking powder, baking soda and salt in another mixing bowl. Add the dry ingredients to the wet ingredients and gently fold the batter until the flour is incorporated.
- Scoop the batter into prepared cake tins/moulds and bake until golden and a tester comes out clean for 30-35min.
- Lastly, make the syrup by combining the orange juice, sugar, vanilla and rosemary in a small saucepan brought to a boil to dissolve the sugar. Pour the hot syrup over the cakes as they come out of the oven. Serve with whipped cream.
I made a double batch to share and they turned out wonderfully. They were very moist and kind of spongey in a good way. I love trying something with such interesting flavors. The syrup makes a great cocktail too! Thanks!