Description
A moist, fragrant olive oil cake infused with warm cardamom and bright orange zest, finished with a delicate honey glaze. This elegant yet simple dessert is ready in under an hour and stays tender for days.
Ingredients
Scale
- ¾ cup (180ml) Extra Virgin Olive Oil
- 1 cup (200g) Granulated Sugar
- 3 large Eggs, room temperature
- ½ cup (120g) Plain Yogurt or Sour Cream
- 1 ½ cups (190g) All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- Zest of 2 medium Oranges
- ¼ cup (60ml) Fresh Orange Juice
- 2 teaspoons Ground Cardamom
- ½ teaspoon Salt
- ¼ cup (85g) Light Honey (for glaze)
- 1 tablespoon Orange Juice (for glaze)
- Pinch of Salt (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil, dust with flour, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk olive oil and sugar until pale and fluffy (about 2 minutes).
- Add eggs one at a time, whisking well after each addition. Add yogurt (or sour cream), orange zest, and orange juice. Whisk until the mixture is smooth and glossy.
- In a separate medium bowl, whisk together flour, baking powder, ground cardamom, and salt.
- Pour dry ingredients into wet ingredients. Gently fold together with a spatula until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- While the cake cools, warm the honey slightly until runny. Whisk in 1 tablespoon orange juice and a pinch of salt until smooth.
- Once the cake is completely cool, pour the honey glaze over the top, allowing it to drip down the sides.
Notes
Ensure ingredients are at room temperature for best emulsion. Zest oranges before juicing. Do not overmix the batter to avoid a tough texture. The cake stores well at room temperature for up to 3 days. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, substitute sour cream with coconut yogurt and honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: olive oil cake, cardamom cake, orange cake, honey glaze, easy dessert, gluten-free option, dairy-free option, moist cake