Orange-Cardamom Olive Oil Cake

introduction

This cake tastes bright and warm. It uses olive oil and fresh orange juice. The cake stays soft and rich. If you like nut cakes, try a small change like almond cake for more nut taste.

why make this recipe

Make this cake for a quick dessert or a sweet tea. You need few parts and one bowl for most steps. The orange gives light fruit taste. The cardamom gives a warm, floral note. You can serve it for a small party or a plain snack. For a different soft cake, see almond ricotta cake.

how to make Orange-Cardamom Olive Oil Cake

You mix oil and sugar, then add eggs and orange. You add dry parts and orange juice step by step. You bake until a toothpick comes out clean. You let it cool and then cut. For ideas on fruit fold-ins, look at apple crisp mini cheesecakes.

Ingredients :

• 1 cup olive oil
• 1 cup sugar
• 3 large eggs
• 1 tablespoon orange zest
• 1/4 teaspoon ground cardamom
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh orange juice

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, whisk together the olive oil and sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the orange zest and cardamom.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Orange-Cardamom Olive Oil Cake

Cut the cake into wedges. Serve plain or with a dusting of powdered sugar. Add a spoon of yogurt or a dollop of whipped cream. Fresh orange slices work well on the side. For a coffee-time cake idea, see apple crumble coffee cake.

how to store Orange-Cardamom Olive Oil Cake

Keep the cake at room temperature for up to 2 days in a covered cake box. For longer life, wrap it and put it in the fridge for up to 5 days. You can freeze slices in a bag for up to 2 months. Thaw at room temperature before serving.

tips to make Orange-Cardamom Olive Oil Cake

• Use fresh orange juice for the best flavor.
• Warm the eggs to room temperature so they mix well.
• Do not overmix after you add the flour. Mix until just combined.
• Test with a toothpick near the end of baking time.
• Use a mild olive oil for a soft, bright taste. If you like dense, layered cakes, try a look at authentic russian honey cake for method ideas.

variation (if any)

• Add 1/2 cup chopped almonds or walnuts for crunch.
• Make a simple orange glaze with powdered sugar and orange juice.
• Swap cardamom for 1 teaspoon cinnamon for a warm swap.
• Use 1/2 cup almond flour and 1 1/2 cups all-purpose flour for a nut twist.

FAQs

Q: Can I use store-bought orange juice?
A: Yes, but fresh juice gives more bright flavor.

Q: Can I use another oil?
A: Yes, use a mild oil like canola. The taste will change.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean, it is done.

Q: Can I add more cardamom?
A: Yes. Add small amounts and taste. Cardamom is strong.

Conclusion

For a full recipe source and a close take on an orange and cardamom olive oil cake, see Orange-Cardamom Olive Oil Cake.

Orange-Cardamom Olive Oil Cake

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• Author: olivia
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A bright and warm cake made with olive oil and fresh orange juice, featuring a hint of cardamom for a floral note.

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Ingredients

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• 1 cup olive oil
• 1 cup sugar
• 3 large eggs
• 1 tablespoon orange zest
• 1/4 teaspoon ground cardamom
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh orange juice

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the olive oil and sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the orange zest and ground cardamom.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the fresh orange juice, until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve plain, with powdered sugar, yogurt, whipped cream, or fresh orange slices. Use fresh orange juice for the best flavor and a mild olive oil for a soft, bright taste.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg