Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orange Olive Oil Cake with Cardamom Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 49 reviews

  • Author: Ava
  • Total Time: 55 to 60 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Orange Olive Oil Cake with Cardamom is a moist, fragrant dessert combining zesty orange flavor with the warm spice of cardamom. The use of extra-virgin olive oil creates a tender crumb with a subtle fruity note, while the cake’s texture is light and fluffy thanks to whipped eggs and carefully balanced leavening agents. Finished with a dusting of confectioners’ sugar and fresh orange zest, it’s perfect for any occasion from afternoon tea to festive celebrations.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (plus more for the pan)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ to 1 teaspoon ground cardamom
  • 1 ½ cups granulated sugar (plus 2 tablespoons for topping)

Wet Ingredients

  • 1 cup extra-virgin olive oil (fruity or neutral-tasting, plus extra for greasing the pan)
  • 3 large eggs
  • Grated zest of 2 oranges (plus 2 tablespoons fresh orange juice)
  • 1 ¼ cups whole milk or plant-based alternative

For Garnish

  • 2 tablespoons sifted confectioners’ sugar
  • Additional orange zest for sprinkling

Instructions

  1. Prepare the oven: Position a rack in the center of the oven and preheat to 350°F (175°C) to ensure even baking.
  2. Prepare the baking pan: Brush the bottom and sides of a 9-inch round cake pan lightly with olive oil. Line the bottom with a round of parchment paper, then dust with flour, shaking out any excess to prevent sticking.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda, ensuring even distribution of leavening agents.
  4. Beat wet ingredients with sugar: In a large bowl, combine the granulated sugar, ground cardamom, and eggs. Using an electric hand mixer or stand mixer on high speed, beat the mixture until thick and fluffy, about 5 minutes. Slowly drizzle in the olive oil while the mixer runs to fully incorporate. Reduce the speed to low and add half the orange zest, orange juice, and milk. Continue beating until the mixture is smooth.
  5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed just until fully combined to avoid overmixing and maintain a tender crumb.
  6. Bake the cake: Pour the batter into the prepared pan. Sprinkle the top evenly with the remaining 2 tablespoons of granulated sugar. Bake for 40 to 45 minutes, or until the center is set and a skewer inserted into the middle comes out clean. Start checking at 30 minutes as oven times may vary.
  7. Cool the cake: Let the cake cool in the pan for about 30 minutes. Run a small knife around the edge to loosen it, then invert the cake onto a large plate. Invert once more onto a wire rack to cool completely.
  8. Serve: Before serving, dust the cake generously with sifted confectioners’ sugar and sprinkle with additional orange zest for a fresh aromatic finish.

Notes

  • Be sure to whisk the eggs and sugar long enough to incorporate air, which helps create a light texture.
  • You can substitute whole milk with a plant-based alternative such as almond or oat milk for a dairy-free version.
  • Cardamom intensity can vary; adjust according to your spice preference.
  • Use a fruity extra-virgin olive oil for more pronounced flavor or a milder one if you prefer subtler olive notes.
  • The cake tastes even better the next day after flavors meld; store wrapped at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 40 to 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://quickandsweetrecipes.com/orange-olive-oil-cake-with-cardamom-recipe/