Coriander-Citrus Olive Oil Cake

In this cake, the floral nature of coriander seeds is heightened by the preserved citrus paste mixed into the batter. Use a full-flavored 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
Photo: Leigh Beisch
Active Time:
25 mins
Total Time:
1 hrs 30 mins
Nutrition Profile:


  • 2 tablespoons coriander seeds

  • ½ cup all-purpose flour

  • ½ cup whole-wheat pastry flour

  • ½ cup cornmeal

  • 2 teaspoons baking powder

  • 3 large eggs

  • 1 cup whole-milk plain Greek yogurt

  • ¾ cup honey

  • ½ cup extra-virgin olive oil

  • 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


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

  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 fine powder.

  3. Whisk all-purpose flour, whole-wheat flour, 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.

  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.

To make ahead:

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


9-inch springform pan; parchment paper


Make your own preserved citrus paste with this recipe. If you don't want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.

Associated Recipe:

Preserved Citrus Paste

Nutrition Facts (per serving)

303 Calories
14g Fat
39g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 303
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 24g
Added Sugars 22g 44%
Protein 6g 12%
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 59mg 20%
Sodium 166mg 7%
Potassium 113mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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