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Olive Oil and Orange Cake with Saffron Honey



  • 4 eggs
  • 1 ½ C. sugar
  • 1/3 C. olive oil
  • 2 ¼ C. flour (306 grams)
  • 2 tsp. baking powder
  • Pinch salt
  • 1/3 C. orange juice
  • 1 orange, zested
  • 1 tsp. vanilla


  • 2 T. hot water
  • ½ T. saffron
  • ¼ C. honey
  • ¼ C. sugar
  • 1 T. orange blossom water


1.   Preheat oven to 350 degrees.
2.   In a bowl, combine the eggs and sugar and beat with a whisk until thick.  Add olive oil; combine well.
3.   Add flour, baking powder, salt, orange juice and zest and vanilla. Stir in well, but do not overwork – a couple small lumps is ok.  Let rest for 5 minutes.
4.   Prepare a bundt pan by spraying with Bakers Joy or by liberally greasing bundt pan and coating lightly with flour. Pour batter into pan and bake for 40-45 minutes or until a toothpick removes clean. Allow cake to cool for 10 minutes, then invert onto flat surface or plate. 
5.   Honey Saffron Syrup – while cake is baking, bloom saffron in hot water for 10 minutes in a small saucepan.  Add honey, sugar, and orange blossom water and combine over low heat until a syrup is made.  Drizzle over the finished cake!