If you’re searching for a cake that feels as vibrant as a sunny morning and as cozy as a warm hug, this Orange Cardamom Olive Oil Cake Recipe is just what you need. It’s a beautiful blend of bright citrus notes and the enchanting warmth of cardamom, all brought together with the silky richness of extra virgin olive oil. The cake’s tender crumb and aromatic spice make it perfect for everything from a casual afternoon treat to a show-stopping dessert. Trust me, once you try this recipe, it might just become your new favorite.
Ingredients You’ll Need
This Orange Cardamom Olive Oil Cake Recipe calls for simple, easy-to-find ingredients that each play a crucial role in creating the cake’s delightful flavor and texture. From the citrusy burst of fresh orange juice to the fragrant warmth of cardamom, these ingredients work harmoniously to deliver a cake that’s both comforting and refreshing.
- All-purpose flour: Provides the perfect structure and lightness to the cake.
- Baking powder: Helps the cake rise to a beautiful fluffy height.
- Baking soda: Works with the acidic elements to create tenderness and crumb.
- Ground cardamom: Adds a warm, aromatic spice that makes this cake truly special.
- Salt: Balances the sweetness and enhances overall flavors.
- Granulated sugar: Sweetens the cake while helping create a tender crumb.
- Extra virgin olive oil: Brings moistness and a unique, fruity richness that butter can’t replicate.
- Eggs: Bind everything together and add to the cake’s moist texture.
- Freshly squeezed orange juice: Infuses the cake with vibrant, natural citrus flavor.
- Orange zest: Intensifies the orange aroma and brightens the flavor.
- Plain yogurt: Adds creaminess and keeps the cake wonderfully moist.
- Vanilla extract: Lends depth and enhances all the other flavors.
- Powdered sugar: Used for the optional glaze to add a touch of sweetness and shine.
How to Make Orange Cardamom Olive Oil Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This even temperature is the secret to baking a perfectly risen and golden cake. Next, grease and flour a 9-inch round cake pan or line it with parchment paper, so the cake releases easily after baking without losing its delicate edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt. Combining these first ensures that the leavening agents and spices are evenly distributed throughout the batter, so every bite has a consistent taste and texture.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the sugar and olive oil until the mixture is smooth and well combined. Then, add eggs one at a time, whisking thoroughly after each addition—this step creates a stable batter that traps air, helping the cake become light. Stir in the freshly squeezed orange juice, fragrant orange zest, creamy yogurt, and vanilla extract, which all lend moisture and layers of flavor.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a dense, tough cake, and we definitely want this one to remain soft and tender.
Step 5: Bake Your Cake
Pour the batter into your prepared cake pan and smooth the top for an even bake. Place it in the oven and bake for 30-35 minutes. You’ll know it’s done when the cake is golden brown on top and a toothpick inserted in the center comes out clean. The warm scent of orange and cardamom filling your kitchen at this moment is absolutely irresistible.
Step 6: Cool Before Glazing
Allow the cake to cool in the pan for about 10 minutes so it sets nicely. Then transfer it to a wire rack to cool completely, ensuring the texture finishes perfectly without any sogginess.
Step 7: Optional Glaze for That Extra Touch
In a small bowl, whisk together powdered sugar, orange juice, and a pinch of ground cardamom if you like a little extra spice. Adjust the consistency by adding more juice if it’s too thick. Once your cake is cool, drizzle this glaze over the top for a pretty finish and a sweet citrus note on every bite.
How to Serve Orange Cardamom Olive Oil Cake Recipe
Garnishes
A sprinkle of powdered sugar, a few strips of fresh orange zest, or a light dusting of ground cardamom can elevate the visual appeal and flavor profile of your cake. You might also add some toasted almond slivers for a delightful crunch that contrasts beautifully with the cake’s softness.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for an indulgent treat. For a refreshing contrast, fresh berries or a citrusy compote can complement the orange and cardamom flavors marvelously.
Creative Ways to Present
For a charming presentation, cut the cake into rustic wedges and serve on a beautiful platter adorned with edible flowers or fresh herbs like mint. You could even slice it into mini loaf pans or muffins for individual servings—perfect for parties or gift-giving.
Make Ahead and Storage
Storing Leftovers
This Orange Cardamom Olive Oil Cake Recipe keeps beautifully in an airtight container at room temperature for up to 3 days. The olive oil helps the cake stay moist and fresh, so it tastes wonderful even the next day.
Freezing
If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then aluminum foil before freezing. It will stay delicious for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator.
Reheating
To refresh the cake, warm individual slices gently in the microwave for about 15 seconds or in a low oven until just warmed through. This brings back that freshly baked sensation and enhances the aroma of orange and cardamom.
FAQs
Can I use a different oil instead of olive oil?
You can substitute olive oil with a neutral oil like canola or vegetable oil, but extra virgin olive oil adds a unique fruity richness that really makes the Orange Cardamom Olive Oil Cake Recipe stand out. It’s worth seeking out for the best flavor.
Is plain yogurt necessary, or can I use sour cream?
Both plain yogurt and sour cream add moisture and tenderness to the cake, so feel free to use either based on what you have on hand. Yogurt tends to be a bit lighter, while sour cream adds a slight tang.
How strong is the cardamom flavor? Can I adjust it?
Ground cardamom has a wonderfully fragrant and slightly sweet-spicy profile. This recipe uses a balanced amount so it complements the orange without overpowering it. You can adjust the quantity to suit your taste—just don’t skip it, as it’s key to the cake’s charm.
Can I make this cake gluten-free?
While the recipe calls for all-purpose flour, you can experiment with a gluten-free flour blend that suits baking. Keep in mind the texture might differ slightly, but the flavors will still shine beautifully.
Is the glaze necessary?
The glaze is optional, but it adds a lovely glossy finish and a touch of extra sweetness with a citrus kick. The cake is delightful on its own, but the glaze truly elevates it for special occasions or guests.
Final Thoughts
Making this Orange Cardamom Olive Oil Cake Recipe means bringing a slice of sunshine and spice into your kitchen and onto your table. Its bright, lively flavors and tender crumb make it a true crowd-pleaser every time. Whether you’re baking for family, friends, or simply to treat yourself, this cake has a way of turning ordinary moments into memorable ones. Don’t hesitate—grab your ingredients and start baking this gem today. You’re going to love every bite!
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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 dessert featuring the warm spice of cardamom combined with zesty orange and rich olive oil. With its tender crumb and a subtle citrus glaze, it offers a delightful balance of flavors perfect for any occasion. The cake is simple to prepare and bakes to a golden perfection, making it an elegant yet easy option for a sweet 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt. Set this mixture aside for later.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar and olive oil together until well combined. Add the eggs one at a time, whisking after each addition to incorporate fully. Stir in the freshly squeezed orange juice, orange zest, plain yogurt, and vanilla extract to create a smooth mixture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender cake texture.
- Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top has turned a golden brown color.
- Cooling: Let the cake cool in the pan for about 10 minutes to firm up. Then transfer it to a wire rack to cool completely, preventing sogginess at the bottom.
- Prepare Glaze (Optional): For the optional glaze, whisk together the powdered sugar, orange juice, and ground cardamom in a small bowl until smooth. Adjust the thickness by adding more powdered sugar or orange juice as needed.
- Glaze and Serve: Once the cake is fully cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving for the best presentation and taste.
Notes
- You can substitute the plain yogurt with sour cream for a richer texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting or running.
- This cake keeps well for 2-3 days stored in an airtight container at room temperature.
- For a dairy-free option, use a plant-based yogurt alternative.
- The optional cardamom in the glaze enhances the spice flavor but can be omitted if preferred.
