A beautifully moist, fragrant cake infused with bright orange zest and juice, warm cardamom spice, and rich extra-virgin olive oil for a tender crumb and a subtly Mediterranean twist.
Why You’ll Love This Recipe
The combination of citrus and cardamom is both refreshing and warming—a lovely balance of bright and cozy flavours.
Using extra-virgin olive oil instead of butter helps the cake stay moist and tender for days.
It’s simple to make—minimal fussing, just a straightforward batter and bake.
Versatile: works for brunch, dessert after dinner, a tea-time treat, or when you want something elegant without being over the top.
It keeps well, meaning you can make ahead and still enjoy a great texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (240 mL) extra-virgin olive oil, fruity or moderately neutral in flavour, plus extra for the pan
2 cups (about 250 g) all-purpose flour, plus extra for dusting the pan
1 teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
¾ to 1 teaspoon ground cardamom
1 ½ cups (about 300 g) granulated sugar, plus 2 Tablespoons
3 large eggs
Zest of 2 oranges (finely grated)
2 Tablespoons fresh orange juice
1¼ cups (about 300 mL) whole milk or a plant-based alternative
Confectioner’s (powdered) sugar, for dusting
Directions
Preheat your oven to 350 °F (about 175 °C). Butter or brush a 9-inch round cake pan with olive oil, line the bottom with parchment, and dust with a bit of flour, tapping out the excess.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and ground cardamom.
In a separate large bowl, combine the granulated sugar (1 ½ cups + 2 Tbsp) with the eggs. Using a mixer on high speed, beat until thick and fluffy. With the mixer still running, slowly drizzle in the olive oil until fully incorporated.
Reduce the mixer speed to low, then add half of the orange zest, the 2 Tbsp orange juice, and the milk. Mix until smooth.
Add the dry flour mixture to the wet mixture in parts, mixing on low just until uniform batter forms. Do not over-mix.
Pour the batter into the prepared pan, smooth the top gently. Sprinkle the remaining 2 Tbsp sugar evenly over the top.
Bake for about 35–45 minutes, but begin checking after ~30 minutes: insert a skewer or toothpick into the centre—when it comes out clean (or with just a few moist crumbs), the cake is done.
Let the cake cool in the pan for about 30 minutes. Then run a knife around the edge, invert onto a plate, then invert again onto a wire rack so the cake is right-side up. Let it finish cooling.
Just before serving, dust with confectioner’s sugar and sprinkle the remaining orange zest for garnish.
Servings and timing
Serves: 12 slices.
Prep time: ~15 minutes
Bake time: ~40 minutes
Cooling time: ~30 minutes before unmoulding and serving.
Variations
Glazed version: Instead of just powdered sugar, drizzle a thin glaze made of powdered sugar + orange juice over the top, letting it drip slightly down the sides.
Nuts added: Fold in ¼ cup chopped pistachios or almonds into the batter for texture and extra flavour.
Spice change-up: Replace ground cardamom with ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger for a different warm profile.
Whole-wheat twist: Substitute half the all-purpose flour with whole-wheat pastry flour for a slightly denser, more wholesome cake.
Vegan version: Use plant-based milk and substitute each egg with ¼ cup applesauce + 1 Tbsp olive oil (or use a commercial egg-replacer) and check for rising/time adjustments.
Bundt pan option: Use a 10-inch bundt pan instead of a round and increase bake time by ~5–10 minutes.
Storage/Reheating
Store the cake at room temperature, covered loosely with foil or a cake dome, for up to 2–3 days. The olive oil helps maintain moisture.
For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
To serve warm: slice a piece and microwave for about 10-15 seconds or warm in a 300 °F (150 °C) oven for ~5 minutes. Serve with a dollop of whipped cream or a spoon of yogurt if you like.
FAQs
What kind of olive oil should I use?
Choose a high-quality extra-virgin olive oil with a mild to medium fruity flavour—not so peppery or strong that it overpowers the cake. The oil influences flavour and texture significantly.
Can I substitute butter for the olive oil?
Yes—but the recipe is designed for olive oil, which keeps the cake especially moist and tender. Using butter would change the texture and flavour significantly. If you do substitute, expect a somewhat different crumb.
What’s the best way to zest an orange?
Use a microplane or fine grater to remove just the coloured outer layer of the orange peel, avoiding the white pith underneath (which is bitter). Then juice the orange for the 2 Tbsp of juice.
Can I use a different citrus fruit, like lemon or grapefruit?
Yes. Lemon zest and juice would work beautifully for a more tart flavour. Grapefruit might be more challenging because of bitterness—if you try it, balance with a little extra sugar or acid.
My cake toppled/sloped—what went wrong?
Possible reasons include over-mixing the batter, oven temperature being too high, or opening the oven door too early. Make sure you mix only until combined and bake in a properly pre-heated oven.
How do I know when the cake is done baking?
Insert a toothpick or thin skewer into the centre—when it comes out clean or with just a few moist crumbs (but no raw batter), the cake is done. Also the cake should begin to pull slightly away from the sides of the pan.
Can I make this cake in advance for a gathering?
Absolutely—this is a good make-ahead cake. Bake it a day ahead, store it at room temperature covered, and it will still taste fresh for your event. The olive oil helps maintain moisture.
Can I add fruit to the batter?
You can fold in chopped oranges, maybe some blueberries or pomegranate arils for contrast, but be mindful: added fruit may increase bake time and make the batter heavier. While the recipe shines as-is, fruit additions are possible.
What if I don’t have ground cardamom?
You could substitute with about 1 teaspoon ground cinnamon for a different flavour profile. You could also combine ½ teaspoon each of cinnamon and nutmeg. It won’t taste the exact same but will still be delicious.
My cake is too dense—what should I check?
Have you over-mixed the batter after adding the flour? That can develop gluten and lead to density.
Is your baking powder/baking soda fresh? Old leavening agents may reduce rise.
Was the oven correctly preheated and at the right temperature?
Did you use the full measurement of olive oil? Too little fat can make a cake dry or dense.
Conclusion
This Orange Cardamom Olive Oil Cake brings together the brightness of citrus, the warmth of cardamom spice, and the comforting richness of olive oil for a cake that’s elegant yet approachable. It’s perfect when you want something a little special but not overly fussy. Whether for brunch, dessert, or an afternoon treat, it delivers both flavour and texture—and keeps beautifully. Try it, savour a slice, and enjoy the subtle Mediterranean charm it brings to your table.
A moist and fragrant Mediterranean-inspired cake made with extra-virgin olive oil, orange zest, juice, and cardamom. Its tender crumb and bright flavor make it ideal for brunch or dessert.
Ingredients
1 cup (240 mL) extra-virgin olive oil, plus extra for the pan
2 cups (250 g) all-purpose flour, plus extra for dusting
1 teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
¾ to 1 teaspoon ground cardamom
1½ cups (300 g) granulated sugar, plus 2 tablespoons for topping
3 large eggs
Zest of 2 oranges
2 tablespoons fresh orange juice
1¼ cups (300 mL) whole milk or plant-based alternative
Confectioner’s sugar, for dusting
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil, line bottom with parchment paper, and dust lightly with flour.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cardamom.
In a large bowl, combine sugar and eggs. Beat with a mixer on high until thick and fluffy. Slowly drizzle in olive oil while mixing until fully incorporated.
Reduce speed to low and add half the orange zest, orange juice, and milk. Mix until smooth.
Add dry ingredients in batches, mixing just until a uniform batter forms. Do not overmix.
Pour batter into the prepared pan and smooth the top. Sprinkle remaining 2 tablespoons sugar evenly over the surface.
Bake for 35–45 minutes, checking after 30. Insert a toothpick—if it comes out clean or with a few crumbs, it’s done.
Cool cake in the pan for 30 minutes. Run a knife around the edges, invert onto a plate, then invert again onto a wire rack to cool completely.
Before serving, dust with powdered sugar and sprinkle with remaining orange zest if desired.
Notes
Do not overmix the batter once flour is added—this keeps the cake tender.
Olive oil keeps the cake moist for days—great for making ahead.
Use high-quality, mild or fruity extra-virgin olive oil for best flavor.
For extra flair, drizzle an orange glaze or sprinkle chopped nuts before baking.
Let the cake cool fully before slicing to maintain structure and crumb.
