Cardamom Orange Olive Oil Cake
DATE: August 08, 2026
- Time: 1 hour
- Serves: 10
Featured product
Zest of Both Worlds
Cardamom Orange Spice
Zest of Both Worlds Refill
Cardamom Orange Spice
Spice Bloom
- 1 cup / 240 ml good-quality extra-virgin olive oil, plus more for the pan
- 2 tbsp Healthy On You® Zest of Both Worlds Cardamom Orange Baking Spice
Dry Ingredients
- 2 cups / 255 g all-purpose flour (or gluten-free 1:1 baking flour)
- 1 cup / 200 g granulated sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tbsp turbinado sugar
- 1 tsp Healthy On You® Zest of Both Worlds Cardamom Orange Baking Spice
Wet Ingredients
- 3 large eggs, at room temperature
- 1 ½ tbsp freshly grated orange zest (from 1 to 2 oranges)
- 2 tbsp fresh orange juice
- ¼ cup whole milk
Optional Finish
- Powdered sugar, for dusting
- Orange slices or candied orange peel, to garnish
Directions
- Preheat and prep the pan: Heat the oven to 375°F. Grease a 9-inch springform pan with olive oil and line the bottom with parchment paper. Lightly dust the sides with flour (or gluten-free flour) and tap out the excess.
- Bloom the spice in olive oil. This is the key step that makes this cake extraordinary. In a small saucepan over the lowest possible heat, gently warm the olive oil for 1 to 2 minutes, until it is just barely warm to the touch. It should not shimmer or smoke. Remove from the heat, add the 2 tbsp of Zest of Both Worlds, and stir well. Let the oil steep and cool for at least 10 minutes. The warm oil pulls the fat-soluble aromatic compounds out of the cardamom and orange, perfuming the entire cake from within.
- Mix the first five dry ingredients. In a medium bowl, whisk together the flour, salt, baking powder and baking soda until well combined. Set aside.
- Beat the eggs and sugar. In a large bowl or the bowl of a stand mixer, beat the eggs with 1 cup of sugar until pale and fluffy, about 5 minutes. Reserve the remaining 2 tbsp of sugar for the top.
- Add the wet ingredients. Pour the cooled spice-bloomed olive oil into the egg mixture and whisk to combine. Whisk in the orange zest, orange juice and milk until smooth and well blended, about 2 minutes.
- Combine. Add the dry ingredients to the wet ingredients and beat or whisk until just incorporated. A few small lumps are fine. Do not overmix, as this develops gluten and toughens the cake.
- Fill the pan and sprinkle. Scrape the batter into the prepared spring form pan and smooth the top with a spatula.
- Mix the remaining two ingredients: in a small bowl, mix the 1 tsp Zest of Both Worlds Spice with the 2 tbsp turbinado sugar and sprinkle evenly over the surface of the cake batter. This creates the cake's signature golden, slightly crunchy crust.
- Bake. Bake for 45 to 50 minutes, on convection bake if possible, until the top is deep golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly before the center sets, tent loosely with foil for the last 10 minutes.
- Cool and unmold. Transfer the pan to a wire rack and let the cake cool in the pan for 20 minutes. Run a thin knife around the edge, then carefully release the springform clasp. Slide the cake onto the rack and cool completely before slicing, at least 30 minutes more.
- Finish and serve. Dust with powdered sugar just before serving, if desired. Garnish with fresh or candied orange slices. Serve with whipped cream or crème fraîche on the side. Enjoy warm or at room temperature. This cake is even better the next day.
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