Orange & Cardamom Olive Oil Cake

End your meal on a sophisticated note with this Orange & Cardamom Olive Oil Cake

Yields: One 9-inch cake | Prep: 15 mins | Bake: 45–50 mins

Ingredients

​Dry: 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp salt.

​Wet: 3 large eggs, 1 ½ cups sugar, 1 cup extra-virgin olive oil, 1 ¼ cups whole milk.

​Flavor: 2 tbsp fresh orange juice, zest of 2 oranges, 1 tsp ground cardamom.

​Topping: 2 tbsp granulated sugar (for the crust).

Instructions

​Prep the Oven & Pan:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.

​Infuse the Sugar:

In a large bowl, combine the sugar and orange zest. Rub them together with your fingers until the sugar is fragrant and moist—this releases the essential oils from the zest.

​Whip the Eggs:

Add the eggs and ground cardamom to the sugar. Use a hand mixer (or whisk) to beat on high for about 3–5 minutes until the mixture is thick, pale, and nearly doubled in volume.

Emulsify the Oil:

While the mixer is running, slowly drizzle in the olive oil in a thin stream. This ensures a silky, stable batter. Stir in the milk and orange juice.

Combine:

Whisk your dry ingredients in a separate bowl, then gently fold them into the wet batter using a spatula. Do not overmix; stop as soon as you see no more streaks of flour.

​The Secret Crust:

Pour the batter into the pan. Sprinkle the remaining 2 tablespoons of sugar evenly over the top. This creates that signature crunchy, sugary lid.

​Bake:

Bake for 45–50 minutes. A toothpick inserted into the center should come out with just a few moist crumbs.

​Cool:

Let the cake cool in the pan for at least 20 minutes before turning it out. Dust with powdered sugar if you're feeling fancy!

​Why this completes your meal

​The cardamom provides a "warm" spice that bridges the gap between the savory roast duck and the sweet dessert. It's sophisticated but incredibly easy to pull off.

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