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Orange Cardamom Olive Oil Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 31 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A moist and fragrant Orange Cardamom Olive Oil Cake that beautifully combines the citrusy brightness of fresh orange juice and zest with the warm, aromatic notes of ground cardamom. This delightful cake is made with extra virgin olive oil and a touch of yogurt for tenderness, finished with a light orange-cardamom glaze to enhance its flavors. Perfect for a sophisticated dessert or an elegant afternoon tea treat.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 2 large eggs
  • 1/2 cup freshly squeezed orange juice
  • Zest of 1 large orange
  • 1/4 cup plain yogurt (or sour cream)
  • 1 teaspoon vanilla extract

Glaze (Optional)

  • 1/2 cup powdered sugar
  • 2-3 tablespoons orange juice
  • 1/4 teaspoon ground cardamom (optional)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt. Set aside for later use.
  3. Combine wet ingredients: In a large bowl, whisk the granulated sugar and extra virgin olive oil until well incorporated. Add the eggs one at a time, whisking thoroughly after each addition for a smooth mixture. Stir in the orange juice, orange zest, plain yogurt, and vanilla extract until evenly combined.
  4. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, gently folding and stirring until just combined. Be careful not to overmix to keep the cake tender.
  5. Bake the cake: Pour the batter into the prepared cake pan and smooth the surface evenly. Bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean and the top appears golden brown.
  6. Cool the cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring even cooling and preventing sogginess.
  7. Prepare the optional glaze: In a small bowl, whisk together powdered sugar, orange juice, and optional ground cardamom until smooth. Adjust the consistency by adding more powdered sugar or orange juice as needed.
  8. Glaze and serve: Once the cake has cooled completely, drizzle the glaze over the top and allow it to set before slicing and serving for an added burst of flavor and a beautiful finish.

Notes

  • You can substitute plain yogurt with sour cream for a slightly richer texture.
  • Ensure not to overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
  • The glaze is optional but adds a delicious citrusy sweetness; adjust the thickness for a drizzle or a thicker icing.
  • Make sure the cake is completely cooled before glazing to prevent melting the powdered sugar.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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