If you’re looking to brighten your dessert repertoire with a treat that’s bursting with citrusy sunshine and a subtle exotic twist, this Orange Olive Oil Cake with Cardamom Recipe will quickly become your go-to. It’s moist, tender, and pleasantly fragrant, blending the fruity richness of olive oil with the zesty freshness of orange and the warm, aromatic hint of cardamom. Perfect for sharing with friends over coffee or as a standout at a family gathering, this cake is as comforting as it is impressive.
Ingredients You’ll Need
Ingredients You’ll Need
Simple, high-quality ingredients make this cake shine, each playing a vital role in creating its unique texture and bright flavor profile. From the fruity olive oil adding moistness and depth, to the fragrant cardamom lifting the citrus zing, every component is essential.
- Extra-virgin olive oil: Use a fruity yet mild olive oil for moisture and a subtle earthiness.
- All-purpose flour: Provides structure while keeping the crumb tender.
- Kosher salt: Enhances all the flavors without overpowering.
- Baking powder: Helps the cake rise beautifully and remain light.
- Baking soda: Works with the acidic orange juice for lift and tenderness.
- Ground cardamom: Adds an exotic, aromatic note that complements orange perfectly.
- Granulated sugar: Sweetens the cake and creates a delicate crust when sprinkled on top.
- Large eggs: Bind the ingredients together and contribute to the cake’s richness.
- Orange zest and fresh orange juice: Deliver bright, fresh citrus flavor and moisture.
- Whole milk or plant-based alternative: Adds creaminess and softens the batter.
- Confectioners’ sugar: For a light dusting garnish that makes the cake feel special.
How to Make Orange Olive Oil Cake with Cardamom Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and positioning a rack in the center. Next, brush a 9-inch round cake pan with some olive oil for an easy release, then line the bottom with parchment paper and dust lightly with flour. These prep steps ensure your cake will come out perfectly without sticking.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the all-purpose flour, kosher salt, baking powder, and baking soda. Whisking these together evenly distributes the leavening agents and salt, setting a solid foundation for your cake’s rise and flavor.
Step 3: Mix Sugar, Cardamom, and Eggs
In a large bowl, beat the granulated sugar, ground cardamom, and eggs together using an electric mixer on high speed until the mixture is thick, pale, and fluffy—about five minutes. This step is crucial for creating a light, airy texture in the final cake.
Step 4: Incorporate Olive Oil, Orange Zest, Juice, and Milk
With the mixer running, slowly drizzle in the olive oil to emulsify the batter. Then lower the mixer speed and add half of the orange zest, fresh orange juice, and milk, blending until smooth. These ingredients combine to create a luscious, tender crumb with vibrant flavor.
Step 5: Combine Wet and Dry Ingredients
Fold the flour mixture gently into the wet batter on low speed just until everything is uniformly mixed. Be careful not to overmix, which can make the cake dense rather than soft and delicate.
Step 6: Bake the Cake
Pour the batter into your prepared pan and sprinkle the remaining two tablespoons of granulated sugar on top to create a light, sweet crust. Bake for 40 to 45 minutes or until a skewer inserted into the center comes out clean. Because ovens vary, start checking around 30 minutes.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 30 minutes, then run a knife around the edges and invert it onto a plate, followed by another inversion onto a cooling rack. This two-step inversion helps the cake fully release and cool evenly without breaking.
Step 8: Final Touches Before Serving
Right before serving, dust the cake lightly with sifted confectioners’ sugar and sprinkle fresh orange zest on top for an elegant, flavorful finish that impresses every time.
How to Serve Orange Olive Oil Cake with Cardamom Recipe
Garnishes
A simple dusting of powdered sugar is classic, but you can also add a scattering of orange zest or a few edible flowers to elevate the presentation. These small touches highlight the cake’s citrus brightness and make each slice look irresistible.
Side Dishes
This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla ice cream to balance out the citrusy spice. For a fresh touch, serve alongside seasonal berries or a citrus fruit salad to enhance those bright flavors.
Creative Ways to Present
Cut this cake into small squares for bite-sized party treats, or layer slices with mascarpone and orange marmalade for a delightful trifle. You can also drizzle a thin glaze of orange juice and powdered sugar on top for an extra glossy finish that really dazzles.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps wonderfully in an airtight container at room temperature for up to three days. The olive oil ensures it remains moist, so your slices will still feel fresh even a couple of days later.
Freezing
If you want to save the cake for longer, wrap it tightly in plastic wrap and then foil before freezing. It will maintain its flavor and texture well for up to two months. Thaw it overnight in the fridge before serving.
Reheating
For that just-baked feeling, warm individual slices gently in the microwave for 15–20 seconds or in a low oven for about 5 minutes. This will revive the olive oil’s richness and reawaken the cardamom aroma, making every bite heavenly.
FAQs
Can I use a different type of oil instead of olive oil?
You can substitute with a mild-flavored oil like grapeseed or avocado oil, but extra-virgin olive oil adds a unique fruity depth that’s truly special in this recipe.
How strong is the cardamom flavor in this cake?
The cardamom provides a subtle, warm spice that complements the orange without overwhelming it. It’s elegantly fragrant rather than overpowering, but you can adjust the amount to your preference.
Is this cake gluten-free?
This version uses all-purpose flour, so it’s not gluten-free. However, you might experiment with gluten-free flour blends, but expect some textural differences.
Can I make this recipe vegan?
To make it vegan, substitute the eggs with flax eggs and use a plant-based milk. The texture may vary slightly, but the olive oil and orange will still shine.
What’s the best way to zest oranges for this cake?
Use a microplane or fine grater to zest just the colored part of the orange peel, avoiding the bitter white pith. Fresh zest really enhances the cake’s aromatic citrus character.
Final Thoughts
Making the Orange Olive Oil Cake with Cardamom Recipe is like inviting a little sunshine and warmth into your baking routine. With its moist texture, fragrant depth, and delightful citrus snap, this cake is perfect for those moments when you want to treat yourself or impress your guests with something truly special but surprisingly simple. I can’t wait for you to try it and fall in love with every bite as much as I have!
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Orange Olive Oil Cake with Cardamom Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This Orange Olive Oil Cake with Cardamom is a moist, fragrant dessert that combines the bright citrusy flavor of fresh oranges with the warm, aromatic spice of cardamom. Made with extra-virgin olive oil, this cake boasts a tender crumb and subtle sweetness, enhanced by a light dusting of confectioners’ sugar. Perfect for afternoon tea or a delightful dessert, it serves 12 and is easy to prepare.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, plus more for the pan
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup extra-virgin olive oil, fruity or neutral-tasting, plus extra for the pan
- 1 ½ cups granulated sugar, plus 2 tablespoons for topping
- 3 large eggs
- Grated zest of 2 oranges, divided
- 2 tablespoons fresh orange juice
- 1 ¼ cups whole milk or plant-based alternative
- 2 tablespoons sifted confectioners’ sugar (for garnish)
Spices
- ¾ to 1 teaspoon ground cardamom
Instructions
- Prepare the oven: Position a rack in the center of the oven and preheat it to 350°F (175°C) to ensure even baking.
- Prepare the baking pan: Brush a 9-inch round cake pan with olive oil on the bottom and sides. Line the bottom with parchment paper and dust lightly with flour, then shake out the excess to prevent sticking.
- Mix together dry ingredients: In a medium bowl, whisk together 2 cups of flour, kosher salt, baking powder, and baking soda until evenly combined.
- Beat the wet ingredients with sugar: In a large bowl, combine 1 ½ cups granulated sugar, ground cardamom, and the eggs. Using an electric hand mixer on high speed (or stand mixer), beat until thick and fluffy, about 5 minutes. Slowly drizzle in the olive oil while mixing, then reduce speed to low and add half the orange zest, fresh orange juice, and milk. Beat until the mixture is smooth.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until the batter is uniform and no streaks of flour remain. Avoid overmixing for a tender crumb.
- Bake the cake: Pour the batter into the prepared pan. Sprinkle the top evenly with the remaining 2 tablespoons granulated sugar. Bake for 40 to 45 minutes, or until the center is set and a skewer inserted into the middle comes out clean. Begin checking for doneness after 30 minutes as oven temperatures may vary.
- Cool the cake: Let the cake cool in the pan for 30 minutes. Run a small knife around the edges to loosen it, then invert the cake onto a large plate and immediately invert it again onto a cooling rack. Allow it to cool completely.
- Serve: Before serving, dust the top of the cake with sifted confectioners’ sugar and sprinkle with the remaining orange zest for a bright, decorative finish.
Notes
- Using extra-virgin olive oil with a fruity or neutral flavor adds moisture and a subtle complexity to the cake.
- Make sure to beat the sugar and eggs thoroughly to achieve a fluffy texture.
- If you prefer a dairy-free option, substitute whole milk with a plant-based milk alternative such as almond or oat milk.
- Check the cake early towards the end of baking to avoid overbaking; ovens vary in heat distribution.
- This cake pairs well with a cup of tea or coffee and can be served as a breakfast treat or dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
