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  • 3 Oranges
  • 1 cup of sugar
  • ¼ cup of plain yoghurt (can be plant based)
  • 3 eggs
  • 1 ¾ cups of all-purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 2/3 cup good quality olive oil

For the frosting:

  • ¼ cup mascarpone
  • 1 tsp. orange zest
  • 1 cup of heavy whipping cream
  • 1 tbsp. sugar


Preheat oven to 350 degrees. Grease a 9 inch round cake pan. Mix together your dry ingredients in a large bowl: Flour, baking powder, baking soda, salt, and sugar. Juice a 1/3 of fresh orange juice and reserve the zest of these oranges for your citrus frosting. Mix the juice with remaining wet ingredients: Eggs, plain yoghurt, folding in the olive oil last. Combine your wet and dry ingredients and pour into your cake pan and place in the oven for 55 mins until cooked in the center.

After your cake has cooled, use a mixer to whisk together the ingredients for your frosting. Use a spatula knife to spread the frosting on top, and decorate with kumquats, mandarin leaves, or other foliage.

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  • Ayr Barns & Herbaceous Catering

    Chef Genee Habansky, owner of Herbaceous Catering Co.,
    started her professional career studying at the Natural Gourmet
    Institute, a school that focuses on vegetarian, vegan, healthful and
    healing cuisine. Launching Herbaceous Catering in 2014, Genee
    sources most of her ingredients from local Connecticut farms and
    local artisans. As a collaboration between Ayr Barns and
    Herbaceous Catering, Genee has created dishes that are ambitious,
    imaginative, aesthetically pleasing... and of course, delicious!

    Follow Genee at @HerbaceousCatering