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This orange cardamom olive oil cake is the kind of dessert that feels both humble and luxurious, the kind of slice you could serve with coffee on a quiet morning or dress up with mascarpone frosting and candied orange slices for a dinner party.
The recipe is worth trying not just for its gorgeous aroma but for the way the orange zest and fragrant cardamom mingle with silky olive oil, creating a cake that’s impossibly moist, delicately spiced, and bright with citrus.
What makes an olive oil cake so special?
Unlike butter-based cakes, an olive oil cake has a velvety, tender crumb that stays moist for days. The secret is in the fat, good olive oil makes all the difference. High quality olive oil lends a fruity depth that’s perfect for pairing with orange and cardamom.
It’s not greasy; it’s luscious. You’ll notice the olive oil makes the texture softer and gives the cake a golden hue that feels almost sun-kissed.
When baked properly, the center of the cake is light and airy, while the edges caramelize just enough to add a whisper of crispness.
Why add orange to an olive oil cake?
Fresh orange adds brightness and balance to the richness of olive oil. Between the orange zest, orange juice, and even the syrupy orange slices used for decoration, every bite carries a burst of citrus sunshine.
If you’ve ever tried an orange and olive oil pairing before, you know how their flavors complement each other, the floral sweetness of orange and the gentle pepperiness of olive oil create a harmonious balance.
This isn’t just a lemon loaf or a plain loaf cake; it’s a flavorful cake that celebrates the essence of Mediterranean baking.
What ingredients do you need for the perfect cake?
(Serves 8)
Here’s what you’ll gather before you preheat the oven:
- 1 cup of olive oil (preferably extra virgin olive oil)
- 3 large eggs
- 1 cup sugar
- Zest of one orange (orange zest)
- 1/2 cup fresh orange juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 3/4 cups all-purpose flour
- Pinch of salt
- Parchment paper for the pan
Optional: mascarpone frosting, candied orange slices, or a tiny bit of olive oil on top
This recipe makes one round cake that’s about 8 inches in diameter, ideal for slicing into eight generous pieces.
It’s a versatile olive oil cake recipe that works as a loaf cake, layer cake, or even baked in a small bundt pan if you’d like a more decorative look.
How to make the orange cardamom olive oil cake
- Preheat oven to 350°F (175°C).
- Line your cake pan with parchment and lightly brush the pan with oil.
- In a large bowl, whisk the eggs and sugar together until pale and slightly thickened.
- Slowly pour the cup of olive oil into the egg mixture while whisking, the olive oil in the egg mixture helps emulsify the batter beautifully.
- Add orange juice and orange zest, stirring until smooth.
- In another bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, and ground cardamom.
- Whisk to blend evenly.
- Gradually add these dry ingredients to the wet mixture and mix on low until you have a smooth, glossy batter.
- Pour the cake batter into your prepared pan with parchment, smoothing the top with a spatula.
- Bake the cake for 40–45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- The cake comes out golden, with a delicate orange hue and a subtle fragrance of cardamom olive oil filling your kitchen.
- Remove the cake from the oven and allow the cake to cool completely before frosting or serving.
How does cardamom elevate the orange olive oil cake?
Cardamom is what turns this cake from a simple citrus dessert into something quietly exotic.
Ground cardamom brings warmth and a hint of spice that lingers in the background without overpowering the orange.
When you crush cardamom pods, their aroma fills the kitchen, fragrant, floral, and slightly herbal.
Combining orange and cardamom together creates depth and intrigue, especially when infused into olive oil.
The result is an olive oil and cardamom blend that feels sophisticated yet comforting, like something you’d find in a charming European café.
What’s the secret to achieving a moist olive oil cake?
Moisture comes from balance, not too much flour, just enough fat, and careful baking. Olive oil in cakes acts as a natural moisture-locker, keeping them soft even after a couple of days.
When you bake the cake, avoid overmixing; this keeps the crumb tender. Let the cake cool completely before adding any frosting or syrup so it stays fluffy instead of soggy.
You can even drizzle a bit of orange syrup or remaining orange cardamom syrup on top of the cake for extra moisture and sheen.
How to make a simple mascarpone frosting
Mascarpone frosting adds creamy richness without overwhelming the delicate orange and cardamom notes. To make it, whisk together:
– 1 cup mascarpone cheese
– 1/2 cup powdered sugar
– 1 tablespoon orange juice
– A touch of orange zest to brighten it up
– Mix until smooth and airy
Spread this mascarpone frosting over the top of the cake, letting it fall casually over the sides of the cake for a rustic finish.
Arrange all the syrupy orange slices or candied orange on top of the cake for an elegant touch.
Can you use other citrus instead of orange?
Absolutely. Lemon or even blood orange gives a beautiful twist to this cake recipe.
Instead of orange, you can use lemon juice and zest to create a lemon loaf variation with the same moist, velvety texture.
For something more adventurous, a chocolate orange or chocolate cardamom variation also works beautifully, just replace part of the flour with cocoa powder and add a drizzle of melted chocolate over the frosting.
How to serve the orange cardamom olive oil cake
You can serve this cake with or without frosting, depending on the occasion. For brunch, I like it plain, with just a cake with a tiny drizzle of olive oil and orange peel as garnish.
For dessert, mascarpone frosting with orange slices looks elegant and tastes divine. It’s lovely with espresso, black tea, or even a glass of dessert wine.
The orange layer and cardamom sugar topping make it feel indulgent yet still light enough for everyday enjoyment.
Tips for success when baking an olive oil cake
- Use high quality olive oil for the best flavor, you’ll taste it in every bite.
- Always preheat oven before you pour the cake batter.
- Line your cake pan with parchment paper so it releases easily.
- Check with a toothpick; when it comes out clean, it’s done.
- Allow the cake to cool before slicing or frosting.
- Don’t skip the orange zest, it’s what gives that bright orange flavor.
- Add crushed cardamom pods to the sugar mixture for more depth.
- If you make a syrup, brush the remaining orange cardamom syrup on top to enhance flavor.
- Olive oil makes cakes incredibly soft, so handle gently when removing from the pan.
- Store at room temperature under a dome; it stays moist for up to three days.
How does this compare to other cakes?
Compared to a butter-based chocolate cake or lemon loaf, an olive oil cake has a more nuanced flavor profile.
Olive oil in cakes isn’t just about moisture, it adds fruitiness and body. The olive oil and cardamom pairing gives this one a Middle Eastern-inspired flair, while the orange keeps it fresh and bright.
The result is a perfect cake for any season, adaptable enough to feel like summer in winter and like sunshine on a rainy afternoon.
Why this orange cardamom olive oil cake recipe is the best
This recipe is the best because it finds the perfect balance between citrus, spice, and texture. The batter is simple to make, yet it yields a cake so elegant that it feels bakery-level.
Olive oil makes the crumb tender, cardamom adds warmth, and orange zest infuses it with cheer. It’s not too sweet, just right.
You can dress it up as a layer cake with mascarpone frosting or enjoy it plain as a loaf cake with coffee. Either way, it’s a showstopper.
A few final notes for perfection
Before you remove the cake from the oven, check that the sides of the cake are pulling slightly from the pan, that’s a good sign it’s ready. Let it cool the cake on a rack until it’s easy to handle, then transfer it to a plate.
If you’d like, drizzle with a bit of orange syrup and garnish with orange segments. The top of the cake should glisten slightly from the syrup or the olive oil on top.
Each bite will carry notes of orange, fragrant cardamom, and the delicate richness that only olive oil can bring.
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