Description
This Orange Cardamom Olive Oil Cake is a moist, flavorful dessert that combines the bright citrus notes of fresh orange juice and zest with the warm spice of cardamom. Enhanced by the richness of extra virgin olive oil and smooth yogurt, this cake offers a tender crumb and a luscious glaze that adds a perfect finishing touch.
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 ensure the cake does not stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt. Stir these together to evenly distribute the leavening agents and spice.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and extra virgin olive oil until well blended. Add the eggs one at a time, whisking thoroughly after each addition to incorporate air and maintain a smooth mixture. Then stir in the freshly squeezed orange juice, orange zest, yogurt, and vanilla extract until combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake tender and light.
- Pour and Bake: Pour the batter evenly into the prepared cake pan and smooth out the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake top is golden brown.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to prevent sogginess and prepare for glazing.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of orange juice, and ground cardamom if using. Adjust the consistency by adding more powdered sugar or juice as needed to create a drizzle-able glaze.
- Glaze and Serve: Once the cake is completely cooled, drizzle the glaze over the top evenly. Let the glaze set before slicing and serving your delicious Orange Cardamom Olive Oil Cake.
Notes
- Use freshly squeezed orange juice and zest for the best bright citrus flavor.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- You can substitute plain yogurt with sour cream for a slightly different moisture and tang.
- The cardamom in the glaze is optional but adds a nice complementary flavor.
- The cake keeps well stored at room temperature in an airtight container for 2-3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
