Bright with citrus, deeply aromatic from cardamom, and crowned with glistening caramelized oranges, the Orange Cardamom Olive Oil Cake is one of those rare desserts that feels both luxurious and effortless. The olive oil makes every bite incredibly moist, the almonds lend a subtle richness, and that jewel-like orange topping turns an everyday teatime treat into a special occasion showstopper. Whether you serve it for a winter holiday table, an afternoon coffee, or your next brunch, this cake is bound to surprise and delight your guests.

Orange Cardamom Olive Oil Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Orange Cardamom Olive Oil Cake is that every ingredient matters, but you probably have most of them on hand. Each element—citrus, spice, fine olive oil, and almonds—combines to create a cake that’s moist, fragrant, and bursting with color and flavor.

Oranges: Thinly sliced for that showy caramelized topping and zested and juiced for aromatic depth in the batter.
Granulated Sugar: Essential for both the caramel topping and the cake’s pleasant sweetness.
Water: Used to gently poach the orange slices into glossy, candied medallions.
All-Purpose Flour: Provides a tender yet sturdy crumb so the cake holds together beautifully when sliced.
Almond Flour: Gives moistness and a delicate, nutty layer of complexity.
Baking Powder & Baking Soda: Both leaveners are used to get just the right amount of lift.
Salt: Balances and intensifies the warm, layered flavors.
Ground Cardamom: The star spice—just a teaspoon fills the whole cake with floral, exotic perfume.
Extra Virgin Olive Oil: The cake’s secret to rich flavor and a sumptuously moist crumb, no butter needed!
Eggs: Bind the batter and add structure.
Fresh Orange Juice: Keeps everything bright and citrus-forward—always use freshly squeezed for the best punch.
Orange Zest: Packs intense aroma right into every crumb.
Plain Yogurt (or plant-based alternative): Gives the cake its signature tender texture and slight tang.
Vanilla Extract: Enhances the warm and floral notes—just a splash is all you need.

How to Make Orange Cardamom Olive Oil Cake

Step 1: Prepare and Preheat

Let’s set yourself up for success! Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan, line its bottom with parchment paper, and lightly grease the sides. This extra step is key for that smooth “ta-da!” moment when you invert the cake—those caramelized oranges will shine.

Step 2: Make the Caramelized Orange Topping

In a small saucepan over medium heat, combine 1/2 cup granulated sugar with 1/4 cup water, stirring until the sugar is fully dissolved. Slide in your thin orange slices and let them simmer gently for about 8 to 10 minutes. They’ll turn translucent and syrupy. Using tongs, carefully lay these slices in a single, slightly overlapping layer on the bottom of your cake pan—this will be the gorgeous top once the cake is flipped!

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and, of course, ground cardamom. This spiced flour mix will ensure every bite of your Orange Cardamom Olive Oil Cake is tender and flavorful.

Step 4: Combine the Wet Ingredients

In a large mixing bowl, blend the olive oil and sugar together first—the sugar will dissolve slightly and the mixture will turn glossy. Add eggs, one at a time, whisking until fully combined. Mix in the yogurt, freshly squeezed orange juice, orange zest, and vanilla extract. The combination should already smell irresistible!

Step 5: Bring It All Together

Gradually fold the dry ingredients into the wet—do this gently to keep the batter airy and avoid overmixing. The batter will be lusciously thick and creamy, flecked with orange zest and tiny hints of cardamom.

Step 6: Assemble and Bake

Carefully pour or spoon the batter over the orange slices in your prepared pan. Use a spatula to even out the top, making sure the batter settles around the oranges. Slide it into your preheated oven and bake for 40 to 45 minutes. The cake is done when golden, springy, and a toothpick inserted into the middle comes out mostly clean.

Step 7: Cool and Unmold

Let your Orange Cardamom Olive Oil Cake cool in the pan for about 10 minutes—this lets the topping set a bit. Then, with confidence, invert it onto your serving plate. Gently peel away the parchment paper to reveal those glossy, caramelized orange rounds on top. Can we say showstopper?

How to Serve Orange Cardamom Olive Oil Cake

Garnishes

For instant wow-factor, dust the cake lightly with powdered sugar right before serving. A handful of chopped pistachios or roasted almonds sprinkled across the top also adds color and crunch, perfectly complementing the flavors. Freshly grated orange zest or a dollop of whipped crème fraîche turns each slice into a little masterpiece on your plate.

Side Dishes

This cake sings alongside tart Greek yogurt, softly whipped cream, or a scoop of vanilla or pistachio gelato. If you’re serving for brunch, slices pair dreamily with a medley of seasonal berries, a crisp fruit salad, or even a scoop of citrusy sorbet. For extra elegance during teatime, offer buttery shortbread cookies or a plate of roasted nuts on the side.

Creative Ways to Present

Transform your Orange Cardamom Olive Oil Cake into individual desserts by cutting it into petite squares or triangles and serving them in cupcake wrappers. For a rustic touch, serve slightly warm with a warm orange or cardamom syrup drizzle. Or, for parties, layer cubes of cake with whipped cream and citrus curd in clear glasses for a modern trifle—guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps beautifully! Simply cover tightly with plastic wrap or store airtight at room temperature for up to 2 days. If you want to keep it fresh longer, transfer to the fridge, where it’ll stay moist and lovely for up to 5 days—just be sure to let it come up to room temp before serving for best flavor and texture.

Freezing

Want to savor the magic of Orange Cardamom Olive Oil Cake weeks from now? Let the cake cool completely, then wrap individual slices or the whole cake (minus garnishes) tightly in plastic and a layer of foil. Freeze for up to 2 months. Defrost in the fridge overnight, and then bring to room temperature before serving.

Reheating

If you love a warm slice, pop individual pieces in the microwave for 10 to 15 seconds, or gently warm the whole cake in a low oven (about 300°F or 150°C) for 10 minutes. This brings the citrus aroma right back to life and refreshes the cake’s soft, plush texture.

FAQs

Can I make Orange Cardamom Olive Oil Cake gluten free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. Almond flour already keeps things moist, but use a 1:1 gluten-free mix for the right structure—just check that your baking powder is certified gluten free.

Do I need a stand mixer for this recipe?

Not at all—one of the joys of this cake is how simple it is. A couple of bowls and a whisk (or a sturdy spoon) are all you need; no fancy equipment required.

Can I use a different citrus fruit?

Definitely! Blood oranges, grapefruit, or clementines can all give a tasty twist. Each fruit brings a different hue and slight variation in flavor, but the same caramelizing technique works beautifully.

Can I make Orange Cardamom Olive Oil Cake vegan?

Yes! Use a plant-based yogurt and swap the eggs for a vegan baking egg substitute or a blend of applesauce and a little extra baking powder. The cake comes out deliciously moist and still fragrant.

Why is olive oil preferred over butter in this recipe?

Olive oil makes the cake exceptionally moist and extends its shelf life, all while adding a subtle fruity note that pairs so well with orange and cardamom. If you haven’t baked with olive oil before, get ready for a real treat!

Final Thoughts

There’s just something magical about a cake that’s equal parts beautiful and easy—and this Orange Cardamom Olive Oil Cake is definitely both. With its vibrant flavors and irresistible aroma, it’s sure to find a place on your table all year round. I urge you to give it a try; it just might become your new signature bake!

Orange Cardamom Olive Oil Cake Recipe