Description
This Cardamom Spiced Orange Olive Oil Cake is a moist, fragrant dessert that combines the zesty brightness of fresh orange with the warm, aromatic notes of cardamom and cinnamon. Made with extra-virgin olive oil and Greek yogurt, this cake offers a rich but tender crumb and a naturally sweet flavor enhanced by honey. Perfect for a sophisticated tea-time treat or a light dessert, it is dusted with confectioners’ sugar and can be served with extra honey and orange zest for an added burst of citrusy sweetness.
Ingredients
Wet Ingredients
- 3/4 cups extra-virgin olive oil (plus more for coating the pan)
- 1 teaspoon grated orange zest (from about 1 naval orange)
- 1/4 cup fresh squeezed orange juice (from about 1 naval orange)
- 3/4 cup honey
- 3 large eggs
- 1 cup full-fat Greek yogurt
Dry Ingredients
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
For Serving
- Confectioners’ sugar (for dusting)
- Extra honey and orange zest for serving (optional)
Instructions
- Prepare the Pan: Line a 9-inch circular cake pan with parchment paper by tracing the bottom and cutting just inside the line. Generously grease the parchment paper and the sides of the pan with olive oil to ensure the cake releases easily after baking. Preheat the oven to 325°F (163°C) and position an oven rack in the top third of the oven.
- Mix Wet Ingredients: In a large bowl, whisk together 3/4 cup olive oil, 1 teaspoon grated orange zest, 1/4 cup fresh orange juice, 3/4 cup honey, 3 eggs, 1 cup full-fat Greek yogurt, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda until well combined.
- Add Dry Ingredients: Gradually add 1 1/2 cups all-purpose flour to the wet mixture and whisk until the batter is smooth and fully combined with no lumps.
- Bake the Cake: Pour the batter into the prepared cake pan. Place it in the preheated oven on the top rack and bake for 45 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool and Remove from Pan: Remove the cake from the oven and allow it to cool in the pan on a cooling rack for at least 10 minutes. Run a knife along the edges of the pan to loosen the cake, then invert it onto a cutting board, remove the parchment paper, and flip it back onto a serving plate.
- Finish and Serve: Dust the top of the cake with confectioners’ sugar using a sifter or mesh sieve. Slice into 8 pieces and serve warm or at room temperature. Optionally drizzle with extra honey and sprinkle with additional orange zest for extra flavor.
Notes
- Ensure the cake is fully cooled enough to remove from the pan without breaking but still slightly warm for the best texture when serving.
- Baking time can vary depending on your oven; start checking at 45 minutes to avoid overbaking.
- Using full-fat Greek yogurt adds moisture and richness to the cake.
- If orange zest is not available, substitute with lemon zest but reduce the quantity slightly as lemon can be more pungent.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
