Description
Moist, aromatic, and visually stunning, this Orange Cardamom Olive Oil Cake is infused with floral citrus and warm spice, and topped with a glistening layer of caramelized orange slices. Made without butter, it’s rich yet light, ideal for winter gatherings or an elegant teatime treat.
Ingredients
Units
Scale
Caramelized Orange Topping:
- 2 medium oranges, thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup water
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cardamom
- 3/4 cup extra virgin olive oil
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1/2 cup plain yogurt or plant-based alternative
- 1 tsp vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.
- Caramelize Oranges: In a small saucepan over medium heat, combine sugar and water. Once the sugar dissolves, add orange slices and simmer for 8–10 minutes until slightly translucent. Remove from heat and arrange the slices in a single layer at the bottom of the cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom.
- Prepare Wet Ingredients: In a separate large bowl, whisk olive oil and sugar until well combined. Add eggs, one at a time, then mix in yogurt, orange juice, zest, and vanilla.
- Combine Wet and Dry: Gradually fold dry ingredients into the wet mixture until fully incorporated.
- Bake: Carefully pour the batter over the orange slices in the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for 10 minutes in the pan, then invert onto a serving plate. Peel off parchment to reveal the glossy orange top.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal