Blood Orange Cardamom Olive Oil Cake

February  1, 2011
0 Ratings
  • Serves 8
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • CHeeb
  • dbourdo
  • WinnieAb
  • cheese1227
  • SweetPotatoSoul
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

25 Reviews

kcwirla February 20, 2021
I made this for Valentines - my husband loved it and the blood orange icing turned nicely pink. I didn't have the organic ingredients the farmer's market eggs may have qualified but the texture and flavor was amazing. I did have to bake it longer and used an insta read to check the temps and took it out at 205 (it could be my oven also). My husband shared the story with the vendor at the Farmer's Market and he wants the recipe to share with clients who don't know what to do with blood oranges. I also liked the fact that it didn't require getting out the mixer. I will definitely make this again.
CHeeb October 28, 2012
Satsumas are ripe right now,so I used them in lieu of the blood oranges. This is a divine recipe, as I am new to using Cardamom. The yogurt and olive oil make this a very soft,delicate crumb . The syrup and glaze combination,too,give it additional orange and cardamom flavor. It is a very fragrant unusual spice cake I will make again. Thanks for another Food52 successful
HeritageCook February 8, 2011
This looks fabulous. Orange cake is one of my favorites but using blood oranges will make this extra special! Thanks for a great recipe Winnie!
dbourdo February 7, 2011
WinnieAb - I think I'd have to vote for the newer recipe since I didn't make the ice cream. First time 'round I did not add the icing but second time I did - seemed a bit more finished and luxurious with the icing. And I really think the recipe benefits from the extra cardamom both in the batter and the icing. I'm a huge cardamom fan so I really liked the strong flavor and scent I got from the new recipe. Either way I'm adding this to my "go to" repertoire for entertaining!
WinnieAb February 7, 2011
I am so happy to hear that! Thank you so much for making the cake and letting me know :)
WinnieAb February 5, 2011
Lol- thanks!
cheese1227 February 5, 2011
Which version of this cake do you like more, WinnieAb?
WinnieAb February 5, 2011
That is a tough one! It's been a long time since I made the other one. I like the additional cardamom and the icing on this one, but the other is yummy, too.
dbourdo February 4, 2011
I made your initial version of this cake last weekend and my hubby and I ate it so quickly I vowed to make another this weekend. (Okay, we did eat if over 2-3 days!) So this is timely as I will now try this version! I'm happy with the increase in cardamom - was going to do that myself.
WinnieAb February 5, 2011
I'd love to hear which one you like better. I was tempted to just re-post the other recipe, without the ice cream, but decided to do a new recipe/new photo :)
SweetPotatoSoul February 4, 2011
Looks delicious Winnie! I'm going to make this : )
WinnieAb February 5, 2011
Aw, thanks! Hope you try it (and like it)!
Midge February 3, 2011
I've been trying to come up with a cardamom olive oil cake, but I think I'll just throw in the towel and makes yours. Sounds fabulous.
WinnieAb February 5, 2011
Thank you so much Midge!
nannydeb February 2, 2011
I wish I had some with my coffee right now! I'll have to go get me some blood oranges!
WinnieAb February 5, 2011
Thanks nannydeb!
healthierkitchen February 1, 2011
Sounds great!
WinnieAb February 5, 2011
drbabs February 1, 2011
WinnieAb February 5, 2011
Thank you :)
Sagegreen February 1, 2011
Love the sound of this!
WinnieAb February 5, 2011
Why, thank you!
hardlikearmour February 1, 2011
This sounds really good, and your photo is beautiful.
WinnieAb February 5, 2011
Thank you so much!
aargersi February 1, 2011
Yum! You win!