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.
