Blood Orange Cardamom Olive Oil Cake Recipe

Name: Blood Orange Cardamom Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups organic all purpose unbleached flour or whole wheat pastry flour; 1 tablespoon ground cardamom; 2 teaspoons baking powder; pinch of sea salt; 2 teaspoon(s) blood orange zest (I use a microplane); 1/2 cup plain Greek yogurt (I use full-fat); 1 cup organic sugar; 3 eggs, preferably organic and free-range; 1/2 cup fruity olive oil; juice from 1 blood orange (about 1/4 cup); 1/4 cup organic powdered sugar (for the syrup); 1/4 cup blood orange juice (for the syrup); 1 teaspoon(s) blood orange zest (for the syrup); 1 cup organic powdered sugar (for the glaze); 2 tablespoons blood orange juice (for the glaze); 1/4 teaspoon(s) ground cardamom (for the glaze)

Servings: persons

1 1/2 cups organic all purpose unbleached flour or whole wheat pastry flour
1 tablespoon ground cardamom
2 teaspoons baking powder
pinch of sea salt
2 teaspoon(s) blood orange zest (I use a microplane)
1/2 cup plain Greek yogurt (I use full-fat)
1 cup organic sugar
3 eggs, preferably organic and free-range
1/2 cup fruity olive oil
juice from 1 blood orange (about 1/4 cup)
1/4 cup organic powdered sugar (for the syrup)
1/4 cup blood orange juice (for the syrup)
1 teaspoon(s) blood orange zest (for the syrup)
1 cup organic powdered sugar (for the glaze)
2 tablespoons blood orange juice (for the glaze)
1/4 teaspoon(s) ground cardamom (for the glaze)

1
Preheat the oven to 350u00b0F. Grease an 8-inch springform pan with olive oil, and flour the bottom of the pan.
2
In a medium bowl, whisk together the flour, ground cardamom, baking powder and salt. Add the 2 teaspoons orange zest and whisk again.
3
In a large bowl, stir together the yogurt, sugar, eggs, olive oil, and 1/4 cup orange juice. Pour the dry ingredients into the wet ingredients and mix until just combined, with no lumps.
4
Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 30 minutes: you do not want to over bake the cake.
5
Cool the cake for 15 minutes and then remove the sides of the pan. Detach from the bottom of the springform and place the cake on a large plate. Prick the cake all over with a fork.
6
Whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made.
7
Allow to cool, then whisk together the glaze ingredients. Glaze the top of the cake with a knife or off-set spatula and allow 45 minutes or so for it to dry before serving.

952

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups organic all purpose unbleached flour or whole wheat pastry flour, 1 tablespoon ground cardamom, 2 teaspoons baking powder, pinch of sea salt, and more.

Yes, Blood Orange Cardamom Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blood Orange Cardamom Olive Oil Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions