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If you’re craving a cake that sings with bright, zesty citrus notes and a whisper of exotic spice, you’ve got to try this Orange Cardamom Olive Oil Cake Recipe. It’s a delightful blend of fresh orange juice and fragrant cardamom, with the richness of olive oil making every bite irresistibly moist and tender. This cake is more than just dessert; it’s a celebration of flavors that feels both comforting and beautifully unique, perfect for sharing with loved ones or enjoying as a special treat anytime.
Ingredients You’ll Need
To create this stunning Orange Cardamom Olive Oil Cake Recipe, you’ll want to gather a handful of simple, pantry-friendly ingredients that come together effortlessly. Each one plays a crucial role in building the cake’s vibrant flavor, delightful crumb, and gorgeous golden color.
- All-purpose flour: The foundation that gives our cake structure and a tender crumb.
- Baking powder: Adds lift so your cake bakes up light and fluffy.
- Baking soda: Works with the acidity to ensure a perfect rise.
- Ground cardamom: Brings a warm, aromatic spice that dances on the palate.
- Salt: Enhances all the flavors, balancing the sweetness beautifully.
- Granulated sugar: Sweetens the cake while contributing to its tender texture.
- Extra virgin olive oil: Adds moisture and a subtle fruitiness that makes this cake truly special.
- Large eggs: Bind everything together and add richness.
- Freshly squeezed orange juice: Infuses bright citrus brightness that wakes up the whole cake.
- Orange zest: Packs an intense burst of orange flavor that elevates the cake’s aroma.
- Plain yogurt (or sour cream): Keeps the cake moist and adds a slight tang for depth.
- Vanilla extract: Rounds out the flavors, adding warmth and complexity.
- Powdered sugar: For a smooth, sweet glaze that complements the cake.
- Additional orange juice: Mixed into the glaze to amplify the citrusy goodness.
- Optional ground cardamom: A little extra spice in the glaze to tie it all together.
How to Make Orange Cardamom Olive Oil Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). It’s important to give your cake the perfect environment to bake evenly. Grease and flour a 9-inch round cake pan or line it with parchment paper for a smooth release later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt. This ensures even distribution of the leavening agents and spice, which gives the cake its beautiful rise and fragrant warmth.
Step 3: Mix the Wet Ingredients
In a large bowl, combine the sugar and olive oil by whisking them until they’re well blended. Then, add the eggs one at a time, whisking thoroughly after each one to create a silky mixture. Stir in the freshly squeezed orange juice, orange zest, creamy yogurt, and vanilla extract—these ingredients bring vibrancy, moisture, and a lovely depth to your batter.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix here—this keeps the crumb light and tender instead of dense and tough.
Step 5: Bake the Cake
Pour the luscious batter into your prepared cake pan and smooth the surface with a spatula. Pop it into your preheated oven and bake for 30-35 minutes. You’ll know it’s done when the top turns golden brown and a toothpick poked into the center comes out clean.
Step 6: Let It Cool
Allow the cake to cool in the pan for about 10 minutes—it will firm up slightly and be easier to handle. Then transfer it to a wire rack to cool completely so it’s ready for the glaze.
Step 7: Prepare the Optional Glaze
While the cake cools, whisk together powdered sugar, orange juice, and an optional pinch of ground cardamom to create a glaze that’s both sweet and tangy with a hint of spice. Adjust the glaze’s thickness to your liking by tweaking the juice or powdered sugar quantities.
Step 8: Glaze and Finish
Once the cake is fully cooled, drizzle the glaze over the top, letting it cascade down the sides naturally. Allow the glaze to set for a few minutes before slicing, then get ready to enjoy every radiant bite of this Orange Cardamom Olive Oil Cake Recipe masterpiece.
How to Serve Orange Cardamom Olive Oil Cake Recipe
Garnishes
To make your Orange Cardamom Olive Oil Cake Recipe look as good as it tastes, consider garnishing with thin orange slices, fresh mint leaves, or a light dusting of powdered sugar. These simple touches elevate the presentation and add a refreshing contrast to the cake’s warm, spiced flavors.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream that melts into its tender crumb, creating a rich and indulgent combination. Fresh berries or a citrus salad also make perfect accompaniments, balancing the cake’s warmth with a burst of freshness.
Creative Ways to Present
If you want to get creative, serve the cake in wedge-shaped slices alongside a small bowl of yogurt dipped in honey and cardamom. Another idea is to layer slices with mascarpone cheese and candied orange peel for a stunning dessert platter that’s sure to impress guests. This cake’s unique flavors invite playful presentations that celebrate its citrusy spice.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover Orange Cardamom Olive Oil Cake Recipe in plastic wrap or foil to keep it moist. Store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. Keeping it wrapped tight seals in those delightful orange and cardamom aromas.
Freezing
If you’d like to keep the cake longer, you can freeze it. Slice or keep whole, wrap the cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before glazing or serving to preserve the fresh, tender texture.
Reheating
For a just-baked feel, warm slices in a microwave for 15-20 seconds or in a preheated oven at 325°F (160°C) for about 10 minutes. Reheating releases the aromas of cardamom and orange, making each bite as joyful as the first.
FAQs
Can I substitute the olive oil for another type of oil?
While you can use a neutral oil like vegetable or canola, extra virgin olive oil adds a subtle fruity depth that’s key to this cake’s character. If substituting, choose a light, mild oil to keep the flavor balanced.
Is the cardamom flavor very strong? Can I omit it?
Cardamom is a delicate spice in this recipe—it complements rather than overpowers the orange. You can reduce the amount if you prefer a milder flavor, but it’s definitely worth trying as is to experience the full Orange Cardamom Olive Oil Cake Recipe magic.
Can I make this cake gluten-free?
You can try substituting a gluten-free all-purpose blend, but results may vary depending on the brand. Just make sure it includes xanthan gum for structure, and be mindful that the texture might be slightly different.
How do I know when the cake is done baking?
The best way is a simple toothpick test—insert a clean toothpick into the center of the cake, and if it comes out clean or with just a few crumbs, your cake is perfectly baked and ready to cool.
Can I skip the glaze altogether?
Absolutely! The cake itself is moist and flavorful enough to enjoy without the glaze. The glaze just adds a lovely sweet-tangy finish that highlights the citrus notes, but feel free to serve it plain or with a dusting of powdered sugar instead.
Final Thoughts
There’s something truly special about this Orange Cardamom Olive Oil Cake Recipe—its sunny citrus brightness paired with the subtle warmth of cardamom wrapped in the luxurious texture olive oil provides. Whether you’re baking for a celebration or simply to brighten a day, this cake promises smiles and satisfied sighs with every bite. I can’t wait for you to try it and fall in love just like I did!
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Orange Cardamom Olive Oil Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Description
This Orange Cardamom Olive Oil Cake is a moist, fragrant, and vibrant dessert that beautifully combines the citrusy freshness of orange with the warm aromatic notes of cardamom. Made with extra virgin olive oil, yogurt, and a delicate orange glaze, this cake is perfect for any occasion where you want a light yet flavorful treat.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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 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 all-purpose flour, baking powder, baking soda, ground cardamom, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk granulated sugar and extra virgin olive oil until evenly blended. Add eggs one at a time, whisking thoroughly after each addition. Then stir in freshly squeezed orange juice, orange zest, plain yogurt, and vanilla extract to maintain a smooth batter.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mix into the wet ingredients with gentle stirring. Mix just until combined, being careful not to overmix to maintain a tender cake texture.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake 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 for about 10 minutes in the pan, then turn it out onto a wire rack to cool completely to prevent sogginess.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, orange juice, and optional ground cardamom until smooth. Adjust thickness by adding more orange juice or powdered sugar as needed.
- Glaze and Serve: Once the cake is fully cooled, drizzle the orange cardamom glaze over the top and let it set before serving for added sweetness and flavor.
Notes
- You can substitute sour cream for yogurt for a richer texture.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- The optional cardamom in the glaze can be omitted if a more subtle flavor is preferred.
- The cake stores well in an airtight container for up to 3 days at room temperature.
- For extra zestiness, add a teaspoon of orange zest to the glaze.
