Orange Cardamom Olive Oil Cake (Moist & Easy)
This orange cardamom olive oil cake is moist, tender, and fragrant with fresh citrus and warm spice. Extra virgin olive oil gives the crumb a soft fruity richness that keeps it delicious for days.
Recipe Success Tips
Zest the oranges before you juice them.
Zest lives in the oil-rich outer peel and carries most of the orange aroma. Take off only the bright orange layer with a microplane, stopping before the bitter white pith, then juice the naked fruit.
Bloom the cardamom in the sugar and eggs.
Whisking ground cardamom into the sugar and eggs early lets its warm, floral notes spread evenly through the batter. Freshly ground pods taste noticeably brighter than pre-ground, so crush a few if you have them.
Reach for a fresh, high-phenolic oil.
Because the olive oil is a lead flavor here, use a fresh bottle of High Phenolic Extra Virgin Olive Oil. Its gentle pepper and fruity aroma stay in balance with the sugar, adding richness without turning sharp.
Do not overmix once the flour goes in.
Fold the dry ingredients in just until no streaks remain. Overworking builds gluten and gives you a tough, dense cake instead of a soft, moist crumb.
Test at the center, not the edge.
Olive oil cakes color early on top while the middle is still setting. Slide a skewer into the center and look for a few moist crumbs, not wet batter, before pulling the pan.
Ingredients
10
servings
- 1 cup High Phenolic Extra Virgin Olive Oil
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tablespoons orange zest, finely grated
- 1/2 cup fresh orange juice
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
Kitchen Tools You'll Need
9-inch Round Cake Pan
Microplane or Zester
Mixing Bowls
Whisk
Parchment Paper
Wire Cooling Rack
How to Cook Orange Cardamom Olive Oil Cake (Moist & Easy)
PREP
1
Position a rack in the center of the oven and preheat to 350F. Brush a 9-inch round cake pan lightly with olive oil, line the bottom with a parchment round, then dust the sides with flour and tap out the excess.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
MIX
3
In a large bowl, whisk the sugar, cardamom, and orange zest, rubbing them together with your fingers until fragrant. Add the eggs and whisk vigorously for about two minutes, until the mixture is pale, thick, and slightly foamy.
4
Whisking constantly, pour in the High Phenolic Extra Virgin Olive Oil in a slow, steady stream. Its smooth, gently peppery character folds a soft fruity richness into the batter that keeps the crumb tender and moist. Whisk in the orange juice until the batter looks glossy.
5
Add the dry ingredients and fold with a spatula just until no flour streaks remain, taking care not to overmix.
BAKE
6
Scrape the batter into the prepared pan and smooth the top. Bake for 38 to 42 minutes, until the top is deep golden and a skewer inserted in the center comes out with a few moist crumbs.
FINISH
7
Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge, invert, peel off the parchment, and cool right side up. Serve at room temperature, dusted with a little extra orange zest.
Recipe Notes
This cake is lovely plain with coffee or tea, or dressed up with a spoonful of Greek yogurt and a few orange segments. For a citrus-forward dessert spread, serve it alongside a slice of our classic olive oil cake by Isa Isaza so guests can taste how different oranges and spice make the same humble base.
Swap in blood oranges when they are in season for a rosy blush and deeper flavor, or add a teaspoon of orange blossom water with the juice for a floral lift. A handful of chopped pistachios folded into the batter adds a gentle crunch that plays well with the cardamom.
For baking, the smooth, gently peppery High Phenolic Extra Virgin Olive Oil is the right choice: it stands up to oven heat and keeps the crumb rich without overpowering the citrus. Because this is a sweet bake, skip any bold finishing drizzle and let the orange and cardamom lead.
Keep the cake covered at room temperature for up to four days; the olive oil keeps it moist longer than a butter cake. It also freezes well wrapped tightly for up to two months. Store your olive oil in a cool, dark cupboard, tightly capped, to protect its fresh flavor.
Nutrition Facts per Serving
Nutrition Facts
Serving size 1 slice
Calories
360
% Daily Value*
Total Fat 22g28%
Saturated Fat 3g15%
Trans Fat 0g
Unsaturated Fat 18g
Monounsaturated Fat 16g
Polyunsaturated Fat 2g
Cholesterol 56mg19%
Sodium 280mg12%
Total Carbohydrate 38g14%
Dietary Fiber 1g4%
Total Sugars 22g
Includes 22g Added Sugars 44%
Protein 4g8%
Vitamin A 30mcg3%
Vitamin C 8mg9%
Vitamin D 0.4mcg2%
Calcium 38mg3%
Iron 1.5mg8%
Potassium 90mg2%
* Percent Daily Values are based on a 2,000 calorie diet.
The Best No-Cook Way to Get Olive Oil Benefits
Baking with a fresh high-phenolic olive oil brings its fruity richness and polyphenols right into the crumb. For an easy daily dose of olive polyphenols with no cooking at all, the Olivea Hydroxytyrosol Supplement makes it simple to keep the habit going between bakes.
Olivea Hydroxytyrosol Supplement
$40.00
Add to Cart
Frequently Asked Questions
Yes. It actually tastes better on the second day once the flavors settle. Bake it up to two days ahead and keep it covered at room temperature, or freeze it well wrapped for up to two months.
Use a fresh extra virgin olive oil with a smooth, gently peppery character, such as the High Phenolic Extra Virgin Olive Oil, which stands up to baking heat and adds fruity richness without overpowering the orange and cardamom.
One teaspoon of ground cardamom gives a warm, aromatic background without dominating. If you grind whole pods fresh, start with three-quarters of a teaspoon since fresh cardamom is more potent.
Fresh juice and zest give the brightest flavor, and the zest is where most of the orange aroma lives. If you only have bottled juice, add an extra teaspoon of zest to make up for it.
This cake is still a dessert, but swapping butter for extra virgin olive oil trades saturated fat for monounsaturated fats and polyphenols associated with the Mediterranean-diet pattern. Fresh oranges also add vitamin C.
Overmixing once the flour goes in is the usual cause, since it builds gluten. Fold just until the streaks disappear, and make sure your baking powder and baking soda are fresh.
A good cup-for-cup gluten-free flour blend works well here. Let the batter rest for five minutes before baking so the blend hydrates, which helps the crumb hold together.
It pairs beautifully with coffee or tea, a dollop of Greek yogurt, or fresh orange segments. A light dusting of powdered sugar or extra zest is all it needs to look finished.
No. A whisk and a little arm work are all you need, since the batter comes together by hand. Just beat the eggs and sugar until pale and thick before streaming in the oil.
A 9-inch round cake pan gives the ideal height and even baking. You can also use an 8-inch pan for a taller cake, adding a few extra minutes to the bake time.
