Orange Cardamom Olive Oil Cake

Ingredients

  • 1 cup Grove 45 Extra Virgin Olive Oil (plus extra for pan)

  • 2 cups all-purpose flour (plus extra for pan)

  • 1 teaspoon kosher salt

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon ground cardamom

  • 1 1/2 cups plus 2 tablespoons granulated sugar

  • 3 large eggs

  • Grated zest of 2 oranges, plus 2 tablespoons fresh orange juice

  • 1 1/4 cups whole milk or plant-based alternative

  • 2 tablespoons sifted confectioners' sugar for garnish

Instructions

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F.

  • Brush the bottom and sides of a 9-inch round cake pan with a little olive oil.

    Line the bottom of the pan with a round parchment paper and dust with a bit of flour.

  • In a medium bowl, whisk together 2 cups flour, salt, baking powder and baking soda.

  • In a large bowl, combine 1 1/2 cups granulated sugar, cardamom, and eggs. Using an electric hand or stand mixer set on high, beat the mixture until thick and fluffy about 5 minutes. While mixer is running, slowly drizzle in the Grove 45 EVOO and beat until incorporated. Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.

  • Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.

  • Pour the cake batter into the pan and sprinkle the top with the remaining 2 tablespoons granulated sugar. Bake the cake for 40-45 minutes or until the center is baked (ovens do vary so check your cake at 30 minutes and go from there).

  • Allow the cake to cool for 30 minutes in the pan, then run a small knife around the edge, invert the cake onto a large plate, then invert again onto a rack to cool completely.

  • Prior to serving, dust the cake with powdered sugar and sprinkle with orange zest. Enjoy!

Carolina Mejia