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Blood Orange Cardamom Olive Oil Cake


For the cake
  • 1 1/2 cup organic all purpose unbleached flour or whole wheat pastry flour
  • 1 Tbl ground cardamom
  • 2 Tsp baking powder
  • pinch of sea salt
  • 2 Tsp blood orange zest
  • 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)
For the syrup
  • 1/4 cup organic powdered sugar
  • 1/4 cup blood orange juice
  • 1 Tsp blood orange zest
For the glaze
  • 1 cup organic powdered sugar
  • 2 Tbl blood orange juice
  • 1/4 Tsp ground cardamom


  1. Preheat the oven to 350°F. Grease an 8-inch spring-form 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 spring-form 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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