Blood Orange Cardamom Olive Oil Cake

By • February 1, 2011 24 Comments

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Author Notes: This cake is slightly adapted from the one I came up for last year's "Best Blood Orange, Mint and Feta Recipe" contest. That cake was adapted from Molly Wizenberg's French-Style Yogurt Cake. Use organic blood oranges if possible.WinnieAb

Serves 8

  • 1 1/2 cups organic all purpose unbleached flour or whole wheat pastry flour
  • 1 tablespoon ground cardamom
  • 2 teaspoons baking powder
  • pinch of sea salt
  • 2 teaspoon(s) blood orange zest (I use a microplane)
  • 1/2 cup plain Greek yogurt (I use full-fat)
  • 1 cup organic sugar
  • 3 eggs, preferably organic and free-range
  • 1/2 cup fruity olive oil
  • juice from 1 blood orange (about 1/4 cup)
  • 1/4 cup organic powdered sugar (for the syrup)
  • 1/4 cup blood orange juice (for the syrup)
  • 1 teaspoon(s) blood orange zest (for the syrup)
  • 1 cup organic powdered sugar (for the glaze)
  • 2 tablespoons blood orange juice (for the glaze)
  • 1/4 teaspoon(s) ground cardamom (for the glaze)
  1. Preheat the oven to 350°F. Grease an 8-inch springform pan with olive oil, and flour the bottom of the pan.
  2. In a medium bowl, whisk together the flour, ground cardamom, baking powder and salt. Add the 2 teaspoons orange zest and whisk again.
  3. In a large bowl, stir together the yogurt, sugar, eggs, olive oil, and 1/4 cup orange juice. Pour the dry ingredients into the wet ingredients and mix until just combined, with no lumps.
  4. Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 30 minutes: you do not want to over bake the cake.
  5. Cool the cake for 15 minutes and then remove the sides of the pan. Detach from the bottom of the springform and place the cake on a large plate. Prick the cake all over with a fork.
  6. Whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made.
  7. Allow to cool, then whisk together the glaze ingredients. Glaze the top of the cake with a knife or off-set spatula and allow 45 minutes or so for it to dry before serving.

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