Orange Cardamom Olive Oil Cake

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Orange Cardamom Olive Oil Cake

Yes, Orange Cardamom Olive Oil cake does sound different, but believe me when I say it is absolutely delicious! You must try! It is everything that you need and want in a slice of cake: moist, fruity, tender, and just oh-so-yummy. This is definitely on my spring and summer dessert rotation.

You might be wondering, what business does olive oil have in cake? Let me tell you! Olive oil in cake results in such a moist and tender cake, with the addition of the perfectly fruity taste. The olive oil in this cake complements the lovely orange flavour insanely well. It is such a bright and bold tasting cake; a great summer dessert recipe!

My favourite way to enjoy this cake is with a cup of hot coffee. Instead of the glaze, you can dust the top with powdered sugar. You can also add whipped cream on top or serve with fresh orange slices. It is perfectly delicious!

Ingredients Needed

To make this delicious orange cardamom cake, you will need these simple ingredients. You might already have everything on hand!

All-purpose flour: creates the structure of the cake.

Baking powder/baking soda: both of these give the cake rise.

Ground cardamom: complements the orange flavour extremely well.

Sugar: adds sweetness to the cake. The sugar also helps to bring out more oils from the orange zest, resulting in a bolder orange flavour.

Orange zest: contributes to the orange flavour of the cake.

Eggs: helps with the structure and moisture in the cake.

Extra-virgin olive oil: this ingredient is the star of the recipe. It creates a beautifully tender and moist cake, and really adds to the overall flavour of the cake.

Freshly squeezed orange juice: adds moisture and more orange flavour.

Whole milk: adds moisture and tenderness.

Vanilla extract: adds a nice subtle flavour.

Powdered sugar: used for the glaze to create a beautifully creamy, sweet topping.

Orange blossom water: flavours the powdered sugar and complements the orange flavour in the cake extremely well.

How to Make Olive Oil Cake

Here are the simple instructions to make this orange olive oil cake recipe:

Start by preheating the oven to 350F and lining the bottom of a 9″ round pan with parchment paper.

In a medium bowl, mix together the flour, baking powder, baking soda, salt, and ground cardamom. Set aside.

In a large bowl, rub the sugar and orange zest together to release the oils from the zest. You will see the sugar begin to change into an orange colour.

Add the eggs and beat by hand or with a mixer for 3-5 minutes, or until the mixture becomes pale and light in colour.

Slowly pour the olive oil in while beating/whisking the mixture until fully combined.

Add 1/4 cup orange juice, whole milk, and vanilla extract, and mix together until well combined.

Add the dry ingredients into the wet ingredients in 2 parts, mixing to combine after each addition. Do not overmix. 

Pour the batter into the prepared pan and place the pan onto the middle rack in the oven. 

Bake for 30-40 minutes, or until a toothpick is inserted into the center of the cake and comes out clean. 

Remove from oven and immediately pour the 3 tbsp of orange juice over the cake as evenly as possible. 

Allow to cool for 15-20 minutes in the pan, then remove cake from pan and let cool on a baking rack until completely cool.

Make a quick glaze by mixing the powdered sugar and orange blossom water together. Add 1 tbsp of whole milk at a time until you reach a thick but pourable consistency. If you need more tips, here is a great post showing you exactly how to make the perfect glaze.

Pour the glaze over the cooled cake or over individual slices. Garnish with fresh orange slices and enjoy!

Tips for Orange Cardamom Cake

• Use a high quality extra-virgin olive oil that has a fruity taste, rather than a peppery taste. This will help give the cake a perfectly balanced flavour. You may choose to use peppery tasting olive oil, but keep in mind that the olive oil cake may have a slightly different taste.
• Allow the glaze to harden or set on the cake before cutting through.
• If you don’t want to use glaze, you can leave the cake as is, or give it a light dusting of powdered sugar.
• For the best most authentic flavour, use freshly squeezed orange juice and freshly grated zest.
• Ensure you are using room temperature ingredients. This will allow the ingredients to mix together smoothly and result in the cake baking better.
• If you’re not a fan of orange, use any other citrus fruit that you love. Ideas include lime, lemon, or grapefruit.

Storage

When tightly wrapped with plastic wrap, this cake can be frozen for up to 3 months (without glaze). Otherwise, cover and store the cake in the fridge for 3-5 days. If unglazed, store covered at room temperature for 3 days, or in the fridge covered for up to 1 week.

Frequently Asked Questions

Looking for more spring or summer desserts? Try these: Blueberry Muffins, Lemon Blueberry Mini Cheesecakes, Cherry Peach Cobbler

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Orange Cardamom Olive Oil Cake

Prep Time 15 mins Cook Time 50 mins Rest Time 1 hr Total Time 2 hrs 5 mins

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Author: Sabrina Cuisine: Mediterranean

Description

A moist and flavourful olive oil cake perfectly flavoured with bright orange and warm cardamom.

Ingredients

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Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour
• 1 tsp baking powder
• ¹⁄₄ tsp baking soda
• ³⁄₄ tsp ground cardamom
• ¹⁄₂ tsp salt
• 1 ¹⁄₄ cup granulated sugar
• 2 tbsp orange zest
• 3 large eggs (room temperature)

• 1 ¹⁄₄ cup extra-virgin olive oil

• ¹⁄₄ cup + 3 tbsp orange juice, freshly squeezed (room temperature)
• ¹⁄₄ cup whole milk (room temperature)
• 1 tsp vanilla extract

Glaze

• 1 cup icing sugar ((confectioner's or powdered sugar))
• ¹⁄₂ tsp orange blossom water
• 1-4 tbsp whole milk
• orange slices (optional)

Instructions

1. Preheat oven to 350F and set the rack to the middle. Grease or line the bottom of a 9" round cake pan with parchment paper. Set aside. 

2. In a medium sized bowl, add the all-purpose flour, baking powder, baking soda, ground cardamom, and salt and mix to combine. Set aside.

3. In a large bowl, rub the granulated sugar and orange zest together with your fingers to help release the oils from the orange. 

4. Add the eggs to the sugar-zest mixture and beat with a whisk or mixer for 3-5 minutes, or until the mixture becomes pale and light in colour. 

5. Slowly pour in the olive oil while whisking the batter. Continue to whisk/beat until the olive oil is fully combined. 

6. Add the 1/4 cup freshly squeezed orange juice, whole milk, and vanilla extract and mix everything together until well combined. 

7. Add the dry ingredients into the wet ingredients in 2 parts, mixing to combine after each addition. Do not overmix. 

8. Pour the batter into the prepared pan and place the pan onto the middle rack in the oven. 

9. Bake for 45-60 minutes, or until a toothpick is inserted into the center of the cake and comes out clean. 

10. Remove from oven and immediately pour the 3 tbsp of orange juice over the cake as evenly as possible. 

11. Allow the cake to cool for about 15-20 minutes in the pan, then remove cake from the pan and place on a baking rack to cool completely. 

Glaze

1. In a medium bowl, add the powdered sugar and orange blossom water and mix. Add 1 tbsp of milk and whisk thoroughly. If the mixture is too thick to spoon over cake, add another tbsp of milk, or until you reach desired consistency to pour over the cake. 

2. Pour the glaze over the entire cake or over individual slices. 

   Garnish with fresh orange slices, if desired. 

Keywords: Orange cardamom olive oil cake, olive oil cake, olive oil cake recipe, summer dessert recipe, best summer dessert, summer recipes, spring dessert recipe

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