Indian Mithai & Desserts

Citrus Yogurt & Olive Oil Cake (Eggless & One Bowl)

A super soft yet a firm cake with a beautiful crumb. It has a rich tang of whole milk yogurt and fruity hints of olive oil in every bite. I have been making this eggless cake for many years and get asked for a recipe every time I share it on my Instagram page. The recipe is ridiculously simple and uses just one bowl (how easy!)

I added blood orange juice (can you see a faint pink hue?) because they are in season but any kind of citrus will work in this recipe- naval orange juice, meyer lemons or regular lemons. Just make sure that you squeeze the citrus juice fresh before using. To cut the sweetness of sugar and the richness of olive oil, you do need lots of acid – that why both yogurt & citrus come helping, dont worry the cake isn’t tangy.

I like to serve it with faintly sweetened whipped cream on the side , however, you can cover it with frosting if you wish so. As for the flavors- cardamom with its balmy lemony notes is my absolute favorite, however use rosewater, saffron, vanilla – whatever you fancy. Use this recipe as a blank canvas for any eggless cake.

Ideally I like using a 8 inch round cake pan, but if you don’t have one, that fine too, just use a 9 inch cake pan and the cake will be slightly flatter but as delicious.

Recipe

Ingredients (Makes one 8 inch Cake, serves 4-6)

  • 125 gms whole milk plain greek yogurt, room temperature & slightly beaten (see note)
  • 210 gms granulated sugar
  • 2 tbsp white vinegar
  • 125 ml good quality olive oil (please dont use extra virgin)
  • 1/4 cup freshly squeezed blood orange juice
  • 1 tsp orange zest
  • 1/4 tsp salt
  • 1/4 tsp fresh ground cardamom powder
  • 205 gms all purpose flour
  • 2 tsp baking powder
  • 1 cup heavy cream, soft whipped with 2 tbsp sugar for serving

Note – Please use thick (ideally greek) yogurt in this recipe. If you reside in a place where you dont have access to greek yogurt, use hung curd if your yogurt tends to be watery.

Method

Preheat oven to 350F. Spray or brush an 8 inch round cake pan with olive oil. Line the base of pan with parchment paper. Set aside.

In a large bowl, add the beaten yogurt, sugar, vinegar, olive oil, orange juice & zest, salt and cardamom. Whisk for good 2-3 minutes until everything is smooth and nicely combined.

Sift the flour and baking powder over the yogurt mixture. Using a spatula, gently fold the flour until all combined. Don’t over mix. Pour the cake batter into the prepped pan, it will be slightly runny.

Bake for 32-38 minutes or until a skewer inserted in the centre comes out clean. Take the cake pan out of the oven and let cool for 10 minutes. Invert the cake carefully (its soft and moist) onto a wire rack and let it cool completely.

Slice and serve with whipped cream and fruits.

Enjoy!

Indian Mithai & Desserts

Rosewater & Raspberry Cake

Updated 05/06/2021

I made this cake as a 9 inch round cake and frosted it with whipped cream. An easy dessert cake best for Mothers day or take along summer bbq dessert. Fleshy in season peaches will be great in here. If you don’t get raspberries where you live, try any local berries which are sweet and tart.

Orginal Post 04/21/2014

The idea of this rosewater cake came into being about three years back when I first baked a layered cake with raspberries stuffed in between the layers and covered in floral frosting. I was a novice baker, just wanted to use a newly owned oven in the apartment and experiment. If I remember correctly, I baked it for our second or third valentine’s day and it was a hit. We instantly loved this combination and it was so fascinating to see how a strong floral extract from east and tart berries from the west, from different parts of the world can compliment each other so well and create pure, delicious magic inside the oven. I did not bake it again for many years for no reasons whatsoever.

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf Cake
Sinfully Spicy - One bowl Rosewater & Raspberry Loaf Cake
Sinfully Spicy - One bowl Rosewater & Raspberry Loaf Cake

A couple of weeks back he asked for a buttery cake, while hunting down the bakery gear, I got hold of a small bottle of rosewater at the back of the pantry and this straightforward cake recipe was born.This is such an easy recipe with simple ingredients. If not berries, peaches work great here as well.

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf Cake

I always find the floral notes in food a bit tricky to work with because it’s difficult to decipher how much of it could be just right. And the flavors change equations inside the oven as well so just a plain tasting or sniffing the batter would not help that much. I would recommend to use a tested rose-water brand while baking this cake. Do not pick up a new brand because then you will not be figure out how much is too much or too little.In my first attempt, the rosewater got a little strong so I reduced the quantity in the second.

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf Cake

This cake is neither too dense or too spongy, it has a good structure, its not too sweet and I was surprised at how robust the crumb and the inside of it came out. Floral flavors make one of the most exotic and special gifts and I am pretty sure that my mom would have loved this cake over a bunch of roses only if she lived close by. The cake will travel very well if you want to bake and drive it down to your mom’s house on mother’s day. It makes a great work or school lunchbox option.

You could fold the raspberries with the batter or add on top, I just think that they look prettier on top unless you plan to frost it. Enjoy as a tea cake or frost with whipped cream or serve with a side of whipped cream, raspberry compote and some extra berries.

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf Cake
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Rosewater Raspberry Cake

A buttery cake with floral and fruiy notes in each bite. Serve it as a teacake or enjoy it with whipped cream.
Prep Time20 mins
Cook Time35 mins
Course: Dessert, Snack
Servings: 9 inch

Ingredients

  • 2 cup all purpose flour
  • 1.25 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup plain full fat greek yogurt (or thick/hung curd)
  • 2 large eggs, room temperature
  • 1 tbsp rosewater (or 1 tsp rose essensce)
  • 1/2 cup whole milk, room temperature
  • 100 gms fresh raspberries or any fruit you like tossed with 1 tbsp dry flour
  • Whipped Cream for frosting

Instructions

  • Line the sides and bottom of 9 inch cake pan with parchment. Preheat oven to 350F.
  • In a medium bowl sift the flour, baking powder and salt.
  • In stand mixer bowl or another large bowl using a hand mixer, beat the butter and sugar for 2 minutes untill light and fluffy. Add the eggs, one at a time and mix till incorporated and pale and fluffy.
  • Next add the rosewater and mix again for 30 seconds.
  • Once the wet ingredients are ready, add the flour mix in 3 parts alternating with milk, finishing with flour. Mix or stir on low speed until just combined.
  • Fold the raspberries gently (so that they dont break).
  • Transfer the batter to the cake pan. Smoothen the top.
  • Bake for 30-36 minutes until a skewer comes out clean. Mine was ready at 34 minute mark. Take out of the oven and let cool in the pan 10 minutes. Transfer to a cooling rack and completely cool down.
  • Frost with whipped cream or enjoy as it is with tea. This keep well for 3 days in a fridge. Wam up a bit if you are eating as a tea cake. For the whipped cakes, bring to room temperature before serving.