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
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.
- 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.
