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Cardamom Orange Olive Oil Cake

A fragrant and tender Cardamom Orange Olive Oil Cake with a luscious honey-orange glaze—perfectly balanced in flavor and effortless to make!
Course Dessert
Servings 8

Ingredients

For the Cake

  • 1 1/2 cups all-purpose floud
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup olive oil preferable extra virgin
  • 2 large eggs room temperature
  • Zest of 2 oranges
  • 1/2 cup freshly squeezed orange juice about 2 oranges
  • 1/4 cup plain greek yogurt or sour cream room temperature
  • 1 tsp vanilla extract

For the Honey Orange Glaze

  • 1/4 cup honey
  • 2 tbsp freshly squeezed orange juice
  • 1/2 tsp orange zest optional
  • a pinch of salt

Instructions

Make the Cake

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or loaf pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
  • In a large bowl, whisk the sugar, olive oil, and eggs until smooth and well combined.
  • Add the orange zest, orange juice, yogurt (or sour cream), and vanilla extract. Mix until fully incorporated.
  • Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined—don’t overmix!
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 35-40 minutes (for a round cake) or 45-50 minutes (for a loaf) until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

  • In a small saucepan, combine honey and orange juice over low heat.
  • Stir gently and let warm for 2-3 minutes.
  • Remove from heat and stir in the orange zest and a small pinch of salt.
  • Let the glaze cool slightly, then drizzle or brush it over the cooled cake.

Serving & Storage

  • Serve at room temperature with a cup of tea or coffee.
  • Store covered at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze individual slices for later.