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
Scale
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.
