Bring the warming flavors of cardamom and oranges into your kitchen with this amazing Orange Cardamom Olive Oil Cake recipe. This flavorful and delicious cake relies on pantry staples such as extra-virgin olive oil, flour, sugar, eggs, and milk. Freshly grated orange zest and fresh orange juice add a bright, citrusy note that works beautifully with the olive oil flavor and fragrant cardamom. This simple cake can be served as is or decorated with confectioners’ sugar and a sprinkle of orange zest.
I personally like to use olive oil instead of butter as I’ve found it creates a perfectly tender and moist cake. Plus, olive oil will keep the cake moist for up to two days after baking. So, you could certainly make the cake in advance. When using olive oil for baking, make sure it’s extra-virgin, mild, fruity, and tastes delicious.
To make the Orange Cardamom Olive Oil Cake, you will need the following ingredients:
Preheat the oven to 350 °F and brush the bottom and sides of a 9-inch cake pan with a little olive oil. Line the bottom of the pan with a round of parchment paper and dust with some flour. Shake out the excess flour.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda.
Use a hand mixer set on high to beat together 1 ½ cups granulated sugar, ¾ to 1 teaspoon ground cardamom, and 3 large eggs until thick and fluffy, about 5 minutes (alternatively use a stand mixer on high speed).
While the mixer is running, slowly drizzle in 1 cup extra-virgin olive oil and beat until incorporated.
Reduce the speed to low and add half the orange zest, 2 tablespoons orange juice, and 1 ¼ cups whole milk. Beat until well combined and smooth.
Add the dry ingredients to wet ingredients and mix on low just until you have a smooth batter.
Pour the batter into the prepared cake 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 center comes out clean (start checking your cake at 30 minutes).
Let the cake cool for 30 minutes in the pan, run a small knife around the edge, invert the cake onto a large plate, then invert again onto a wire rack to cool completely.
Dust the cake with powdered sugar and sprinkle it with orange zest. Slice and serve!
This Orange Cardamom Olive Oil Cake is tender, moist and so flavorful. It’s absolutely delicious as well as easy to make. Give this recipe a go soon, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes!
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