4.7 from 87 votes
Cardamom Spiced Orange Olive Oil Cake
The Cardamom Spiced Orange Olive Oil Cake is a dense, moist cake with bright orange flavor and warm spices. It blends olive oil, orange zest and juice, honey, yogurt, and aromatic cardamom and cinnamon. This cake bakes to a tender crumb with a slightly oily softness, accented by fragrant citrus and spice, making it suitable for dessert or afternoon tea.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
servings
Calories:
404 kcal
Course:
Cake
Cuisine:
Mediterranean
Ingredients
- 3/4 cups extra-virgin olive oil plus more for coating the pan
- 1 teaspoon orange zest from about 1 naval orange, grated
- 1/4 cup orange juice from about 1 naval orange, fresh squeezed
- 3/4 cup honey
- 3 egg large
- 1 cup Greek yogurt full-fat
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- confectioners' sugar for dusting
- honey optional, extra, for serving|zest for serving
- orange optional, extra, for serving|zest for serving
Instructions
- Line a 9" circular cake pan with parchment paper (I use a pencil to trace an outline of the bottom of the pan on the paper, then cut slightly inside the line) and grease generously with olive oil, under and over the parchment paper and up the sides of the pan. Preheat your oven to 325 degrees F and place an oven rack in the top third of the oven.
- In a large bowl, whisk together the olive oil (3/4 cup), orange zest (1 teaspoon), orange juice (1/4 cup), honey (3/4 cup), three eggs, Greek yogurt (1 cup), ground cardamom (1/2 teaspoon), ground cinnamon (1/2 teaspoon), kosher salt (1/4 teaspoon), baking powder (1/2 teaspoon), and baking soda (1/2 teaspoon).
- Add the flour (1 1/2 cups) and whisk until well-combined.
- Pour into prepared cake pan. Bake at 325 degrees F in the top third of the oven for 45-60 minutes, or until toothpick inserted in center of the cake comes out clean (see notes).
- Allow to cool in pan on cooling rack for at least 10 minutes. Run knife along the edge to loosen and flip onto a cutting board to remove, then flip back over onto the serving dish.
- Dust with confectioners' sugar through a sifter or by placing it in a mesh sieve and tapping it.
- Slice into 8 pieces. Serve warm or at room temperature, drizzled with honey and sprinkled with extra orange zest, if desired.
Cup of Yum
Notes
- This cake is moist and dense; baking times may vary with oven and altitude differences, so check doneness carefully.
- If the center is undercooked after 70 minutes, tent with foil and raise oven temperature to 350°F to finish baking without burning the top.
- Store at room temperature in an airtight container for up to three days; dust confectioners' sugar just before serving to avoid moisture dissolving it.
- Freeze leftovers wrapped tightly for up to three months.
- Nutrition info excludes added seasonings and optional ingredients; adjust based on your exact additions.
Nutrition Information
Calories
404kcal
(20%)
Carbohydrates
46g
(15%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Cholesterol
63mg
(21%)
Sodium
176mg
(7%)
Potassium
140mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
105IU
(2%)
Vitamin C
4.4mg
(5%)
Calcium
53mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 404
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 176mg | 7% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 53mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.