4.9 from 383 votes
Orange Cardamom Olive Oil Cake
Orange Cardamom Olive Oil Cake combines the bright citrus notes of orange with the warm spice of cardamom, all complemented by the richness of fruity extra-virgin olive oil. This cake is tender and moist, with a subtle aromatic flavor from the cardamom and fresh orange zest. Its texture is soft and fluffy, enhanced by the slow mixing of wet and dry ingredients and the careful incorporation of olive oil. This cake is a thoughtful choice when you want a citrusy, spice-kissed dessert that holds moisture well and offers a slightly different texture than butter-based cakes.
Prep Time
15 mins
Cook Time
40 mins
Cooling Time
30 mins
Servings:
12
Calories:
3679 kcal
Course:
Dessert
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 3679
% 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.