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

Scale

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

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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