Orange-Cardamom Olive Oil Cake
Moist olive oil cake subtly flavored with orange zest and warm cardamom, perfect for an elegant dessert or afternoon tea. This mediterranean-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp ground cardamom
- 1/2 tsp fine sea salt
- 3 large eggs
- 1 1/4 cups granulated sugar
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp orange zest
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- for dusting powdered sugar
Instructions
- Step 1: Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan and set aside.
- Step 2: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 2 tsp baking powder, 1 1/2 tsp ground cardamom, and 1/2 tsp fine sea salt until evenly combined.
- Step 3: In a large bowl, beat 3 large eggs with 1 1/4 cups granulated sugar on medium-high speed until pale and thick, about 3-4 minutes.
- Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat the eggs and sugar mixture.
- Step 5: Stir in 1/2 cup whole milk, 2 tbsp orange zest, 1/4 cup fresh orange juice, and 1 tsp vanilla extract until fully incorporated.
- Step 6: Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined, careful not to overmix.
- Step 7: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Step 8: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Frequently asked questions
How long does Orange-Cardamom Olive Oil Cake take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Orange-Cardamom Olive Oil Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Orange-Cardamom Olive Oil Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Orange-Cardamom Olive Oil Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Orange-Cardamom Olive Oil Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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