Coriander-Citrus Olive Oil Cake

Recipe by: Chandra Ram

In this cake, the oral nature of coriander seeds is heightened by the preserved citrus paste mixed into the batter. Use a full-avored honey for more complexity, and don't skip the orange zest and sugar on top; it lends a sweet crunch to each bite. Feel free to make this cake a day or two in advance of eating it; like all olive oil cakes, it just gets better with age.

Coriander-Citrus Olive Oil Cake

Nutrition Profile

Servings: 10

Serving Size: 1 slice

Per Servings: 303 calories, Fat 14g (sat 3g), Chol 59mg, Carbs 39g, Total sugars 24g (added 22g), Protein 6g, Fiber 2g, Sodium 166mg, Potassium 113mg.

Ready in: 1 hr 30 mins


  • 2 tablespoons coriander seeds 1⁄2 cup all-purpose our

  • 1⁄2 cup whole-wheat pastry our 1⁄2 cup cornmeal

  • 2 teaspoons baking powder
  • 3 large eggs
  • 1 cup whole-milk plain Greek yogurt
  • 3⁄4 cup honey
  • 1⁄2 cup Opus Black
  • 2 tablespoons preserved blood orange paste (see Tip)
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 1 teaspoon grated orange zest, plus more for garnish
  • Confectioners' sugar for dusting
  • Sweetened whipped cream for serving


Step 1

Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper.

Step 2

Toast coriander seeds in a small skillet over medium heat, shaking the pan regularly, until aromatic, about 3 minutes. Let cool, then grind the seeds to a ne powder.

Step 3

Whisk all-purpose our, whole-wheat our, cornmeal, baking powder and the ground coriander in a medium bowl. Whisk eggs, yogurt, honey, oil, preserved blood orange paste and vanilla in a large bowl until well combined. Slowly whisk the dry ingredients into the wet ingredients. Place the prepared springform pan on a baking sheet and pour the batter into it. Combine granulated sugar and orange zest and sprinkle on top of the batter.

Step 4

Bake the cake until a tester inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Remove the cake from the pan and let cool on a wire rack. Dust with a little confectioners' sugar and additional orange zest and serve with whipped cream, if desired.


Make Ahead Tip: Store airtight at room temperature for up to 2 days. Dust with confectioners' sugar and orange zest before serving.