Orange Cardamom Olive Oil Cake
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Cooling Time
30 mins
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Servings
12
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Calories
3679 kcal
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Course
Dessert
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Cuisine
Mediterranean
Orange Cardamom Olive Oil Cake
Description
The Orange Cardamom Olive Oil Cake uses a blend of all-purpose flour, sugar, eggs, and a noteworthy amount of extra-virgin olive oil, which ensures a moist and tender crumb. Cardamom adds a gentle spice that pairs naturally with orange zest and juice, providing a subtle complexity to the flavor without overpowering the cake. The batter is first aerated by beating the sugar, cardamom, and eggs until fluffy, then the olive oil is slowly incorporated, followed by the citrus elements and milk, resulting in a smooth, homogeneous mixture. Baking in a prepared pan with parchment and olive oil maintains the cake's delicate texture and prevents sticking.
This cake's flavor balances citrus brightness and aromatic warmth, with crumb that holds moisture well from the olive oil. It can be dusted with confectioners’ sugar for a simple garnish that adds a touch of sweetness and visual appeal. Its moistness and flavor profile make it suited to serving as a dessert with tea or coffee or as a sweet accompaniment to brunch.
The original notes highlight that choosing a mild, fruity olive oil, such as California Arbequina, is important to avoid overwhelming the cake with peppery or spicy notes typical of some olive oils. The cake is also well-suited to being made ahead, as the olive oil helps maintain moisture over time, making it a good option for holiday preparation. Cardamom can be substituted with cinnamon if desired, pairing naturally with orange as well.
Ingredients
- 1 cup extra-virgin olive oil fruity, more neutral-tasting, plus extra for the pan
- 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
- 3 egg large
- orange plus 2 tablespoons fresh orange juice, grated zest of 2 oranges
- 1 ¼ cups whole milk or plant-based alternative
- 2 tablespoons confectioners’ sugar for garnish, sifted
Instructions
- Prepare the oven: Position a rack in the center of the oven and preheat the oven to 350°F.
- Prepare the baking pan: Brush the bottom and sides of a 9-inch round cake pan with a little olive oil. Line the bottom of the pan with a round of parchment paper and dust with a bit of the flour, shaking out the excess.
- Mix together dry ingredients: In a medium bowl, whisk together 2 cups flour, salt, baking powder, and baking soda.
- Beat the wet ingredients with sugar: In a large bowl, combine the 1 ½ cups granulated sugar, cardamom, and eggs. Using an electric hand mixer set on high, beat the mixture until thick and fluffy, about 5 minutes (or use a stand mixer on high speed). While the mixer is running, slowly drizzle in the olive oil and beat until incorporated. Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.
- Combine the wet and dry ingredients: Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.
- Bake the cake: Pour the cake batter into the pan and sprinkle the top with the remaining 2 tablespoons granulated sugar. Bake the cake for 40 to 45 minutes, or until the center is set and a skewer inserted into the middle comes out clean (ovens do vary, so check your cake at 30 minutes and go from there).
- Cool the cake: Allow the cake to cool for 30 minutes in the pan, then run a small knife around the edge, invert the cake onto a large plate, then invert again onto a rack to cool completely.
- Serve: Before serving, dust the cake with powdered sugar and sprinkle with orange zest.
Notes
- Use a mild, fruity olive oil like Arbequina for the best flavor balance in this cake.
- The cake can be prepared a day or two in advance and will still stay moist and fresh.
- If you don't have cardamom, cinnamon is a suitable alternative that pairs well with orange.
- Brush the pan with olive oil and use parchment to prevent sticking and protect the cake's texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 3679 kcal
% Daily Value*
| Calories | 367.9kcal | 18% |
| Carbohydrates | 43.5g | 15% |
| Protein | 4.4g | 9% |
| Fat | 20.2g | 31% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 13.7g | 69% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 44mg | 15% |
| Sodium | 278.3mg | 12% |
| Potassium | 83.5mg | 2% |
| Fiber | 0.6g | 2% |
| Sugar | 27.5g | 55% |
| Vitamin A | 106.2IU | 2% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 61.5mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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