There’s something magical about the scent of oranges and spices filling the kitchen on a winter morning.

This cake brings that magic to life — simple, aromatic, and festive. It’s one of those bakes that make your home smell like Christmas long before you even light the candles.

Moist and rich with olive oil, Greek yogurt, and fresh orange juice, this bundt cake is touched with cinnamon, cloves, and nutmeg — a blend that feels like warmth in every bite. And just when you think it can’t get better, tiny bits of dark chocolate melt softly through the crumb, making each slice even more irresistible.

I love topping it with a simple orange glaze that drips beautifully down the sides, then finishing with cranberries and a little sprig of green.

It looks elegant, festive, and ready to impress — whether it’s on your holiday table or wrapped as a homemade gift for someone special.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

3 large eggs

180 g (¾ cup) sugar

120 ml (½ cup) olive oil or melted butter

120 ml (½ cup) Greek yogurt

Zest of 2 oranges

Juice of 1 orange (about 60 ml / ¼ cup)

250 g (2 cups) all-purpose flour

2 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp ground cloves

½ tsp nutmeg

A pinch of salt

80 g (½ cup) chopped dark chocolate or chocolate chips

For the glaze

100 g (¾ cup) icing sugar

1–2 tbsp orange juice or milk

A few drops of vanilla extract (optional)

Directions

Preheat the oven to 175°C / 350°F. Grease and flour a bundt pan.

In a large bowl, whisk eggs and sugar until light and fluffy. Add olive oil, yogurt, orange zest, and juice. Mix until smooth.

In another bowl, combine flour, baking powder, baking soda, salt, and spices.

Gradually add the dry ingredients to the wet mixture. Mix just until combined, then fold in the chopped chocolate.

Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.

Let it cool completely before glazing.

For the glaze, mix icing sugar with orange juice until smooth and pourable. Drizzle over the cooled cake.

Decorate with fresh cranberries and small pine branches for a festive touch.

Greek Yogurt FAGE