Description
This Orange Cardamom Olive Oil Cake is a moist and fragrant dessert that beautifully combines the zesty brightness of fresh orange with the warm, aromatic spice of cardamom. Made with extra virgin olive oil, yogurt, and a hint of vanilla, this cake offers a tender crumb and a luscious texture. Finished with an optional orange-cardamom glaze, it’s perfect for a delightful afternoon treat or a sophisticated dessert.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 1/2 cup freshly squeezed orange juice
- Zest of 1 large orange
- 1/4 cup plain yogurt (or sour cream)
- 1 teaspoon vanilla extract
Glaze (Optional)
- 1/2 cup powdered sugar
- 2-3 tablespoons orange juice
- 1/4 teaspoon ground cardamom (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt. Set this dry mixture aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and extra virgin olive oil until well combined. Add the eggs one at a time, whisking thoroughly after each addition. Then stir in the freshly squeezed orange juice, orange zest, plain yogurt, and vanilla extract to create a smooth batter.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender crumb.
- Pour and Bake: Pour the cake batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake has a golden-brown top.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer the cake onto a wire rack to cool completely before glazing.
- Prepare the Glaze: For the optional glaze, whisk together powdered sugar, orange juice, and ground cardamom (if using) in a small bowl. Adjust the consistency as needed by adding more orange juice or powdered sugar.
- Glaze and Serve: Once the cake has fully cooled, drizzle the glaze evenly over the top. Allow it to set for a few minutes before slicing and serving.
Notes
- You can substitute sour cream for the yogurt if preferred; both add moisture and tang to the cake.
- Use fresh orange juice and zest for the brightest flavor.
- Make sure to not overmix the batter to keep the cake light and tender.
- The glaze is optional but adds a lovely citrusy sweetness and enhances the cardamom flavor.
- If you prefer, you can double the glaze ingredients for a thicker coating.
