This orange cardamom olive oil cake blends fresh citrus flavors with aromatic cardamom and smooth olive oil for a moist, tender crumb.
The cake is perfect for a special dessert or an elegant snack with tea or coffee.
Using olive oil keeps the cake moist and adds a subtle fruity note, while cardamom provides a warm, exotic spice flavor.
Why You’ll Love This Recipe
- Olive oil creates a moist, tender texture that stays fresh longer than butter-based cakes.
- Fresh orange zest and juice brighten the flavor and balance the cardamom’s warmth.
- Cardamom adds an interesting spice that pairs beautifully with citrus, elevating an everyday cake to something special.
Orange Cardamom Olive Oil Cake
A moist and fragrant cake that combines juicy orange zest and juice with warm cardamom and rich olive oil for a unique and delicious dessert.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 8
- Yield
- 1 9-inch (23 cm) round cake
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) extra virgin olive oil
- 1/2 cup (120ml) plain yogurt
- Zest of 2 medium oranges
- 1/4 cup (60ml) fresh orange juice
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the oven and pan Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Mix dry ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt until evenly combined.
- Combine wet ingredients In a large bowl, beat the eggs and sugar together with an electric mixer on medium speed until pale and thick, about 3-4 minutes. Then add the olive oil, yogurt, orange zest, orange juice, and vanilla extract and mix until smooth.
- Combine wet and dry mixtures Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
- Bake the cake Pour the batter into the prepared pan and smooth the top. Bake for 38-42 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake Allow the cake to cool in the pan for 15 minutes, then remove it from the pan and place it on a wire rack to cool completely to room temperature before slicing.
Helpful Tips
- Make sure to zest only the orange’s outermost layer to avoid the bitter white pith.
- Room temperature eggs mix better, resulting in a fluffier cake.
- The cake can be dusted with powdered sugar or served plain; it is equally delicious either way.
Storage and Make-Ahead
Store the cake covered at room temperature for up to 2 days to maintain freshness.
You can refrigerate leftovers in an airtight container for up to 4 days; bring to room temperature before serving.
Frequently Asked Questions
Can I substitute olive oil with another oil?
Yes, you can substitute with a mild-flavored oil like vegetable or canola oil, but olive oil adds a unique flavor and moisture to the cake.
Is this cake gluten-free?
No, this recipe uses all-purpose flour and is not gluten-free.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with a few dry crumbs, the cake is done.
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