If you're craving a cake that's bursting with bright citrus flavors and a touch of warm spice, then this Mediterranean Orange Cardamom Olive Oil Cake Recipe is exactly what you need. It's the kind of treat I love to bake when I want something comforting yet a little exotic, perfect for afternoon tea or sharing with friends on a sunny weekend. The combination of orange zest, cardamom, and rich olive oil creates a moist, fragrant cake that’s both simple and special.
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Why You’ll Love This
This cake is a perfect blend of Mediterranean charm and fresh, vibrant flavor. From the moment it starts baking, the whole kitchen fills with the toasty, citrusy aroma you’ll find absolutely captivating.
- Reliable Texture, Great Flavor: The olive oil keeps the crumb luxuriously moist while cardamom adds a unique, floral warmth.
- Crisp–Golden Finish: A beautifully browned crust balances the soft interior, offering a satisfying texture contrast.
- Pantry-Friendly Ingredients: Most of the ingredients are staples—you’ll likely have everything on hand except maybe the cardamom.
- Weeknight Easy, Weekend Worthy: It’s straightforward enough for a weeknight treat but special enough to impress company on weekends.
Ingredient Snapshot
Choosing the right quality ingredients will really elevate your Mediterranean Orange Cardamom Olive Oil Cake Recipe. Fresh oranges make all the difference here, and using a fragrant, fruity extra virgin olive oil showcases the Mediterranean spirit of the cake.
- All-Purpose Flour: Makes for a tender but sturdy crumb—don’t swap for whole wheat unless you want a denser texture.
- Granulated Sugar: Enhances the natural sweetness without overpowering the orange’s brightness.
- Fresh Orange Zest & Juice: Use unwaxed oranges to get vibrant zest and fresh juice—this is your star citrus flavor.
- Ground Cardamom: A small pinch packs a floral punch; grind it fresh if you can for maximum aroma.
- Extra Virgin Olive Oil: Pick a high-quality, fruity one to add depth—the kind you’d enjoy drizzling on salad.
- Greek Yogurt: Adds creaminess and a subtle tang, helping keep the cake moist and tender.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Mediterranean Orange Cardamom Olive Oil Cake Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with a brush of olive oil, then line the bottom with parchment paper for easy release. Next, whisk together your dry ingredients—flour, sugar, baking powder, baking soda, salt, and cardamom—in a large bowl. You’ll notice the cardamom lends a delicate floral scent already, setting the tone for the flavors to come.
Step 2 — Sear, Toast, or Mix
In a separate bowl, combine the wet ingredients: freshly zested orange peel, juicy orange juice, creamy Greek yogurt, eggs, olive oil, and vanilla extract. Whisk gently until the mixture is smooth and the aromas truly meld. Pour the wet into the dry ingredients, and stir gently just until combined—you want to avoid overmixing here, which makes the cake tough. The batter will be luscious and slightly thick, promising a moist crumb.
Step 3 — Finish for Best Texture
Pour the batter into your prepared pan and tap the pan lightly on the counter to settle the batter and release any large air bubbles. Bake for 35 to 40 minutes—the cake is done when a toothpick inserted near the center comes out clean or with just a crumb clinging to it. Let your cake cool in the pan for 10 minutes before gently turning it out onto a wire rack to cool completely. This rest time helps the crumb set beautifully, avoiding any sogginess at the base.
Smart Little Tips
I’ve found a few tricks that make this Mediterranean Orange Cardamom Olive Oil Cake Recipe even more foolproof and delicious. Little tweaks can make a big difference in texture and flavor.
- Doneness Cue: The cake should spring back slightly when pressed—not too jiggly or soft in the middle.
- Temperature Trick: Bring eggs and yogurt to room temperature before mixing; it helps everything come together more evenly.
- Make-Ahead Move: This cake tastes even better the next day as the flavors mingle; store it covered at room temperature overnight.
- Avoid This Pitfall: Don’t overmix the batter—stop once you don’t see dry flour. Overworked gluten means toughness.
Serving Ideas
Finishing Touches
I love dusting this cake with powdered sugar or drizzling a simple glaze made with orange juice and powdered sugar for a touch of sweetness and that pretty sheen. A dollop of Greek yogurt or whipped cream adds creaminess that complements the tangy orange and cardamom flavors perfectly.
Pair It With
This Mediterranean Orange Cardamom Olive Oil Cake Recipe pairs beautifully with a warm cup of herbal tea, like chamomile, or a bright, floral black tea. For a more decadent pairing, try it alongside a scoop of vanilla ice cream or a light citrus sorbet to echo the cake’s refreshing notes.
Easy Plating Upgrades
If you want to dress this up for company, add some fresh orange slices or edible flowers on the side. A drizzle of honey or a sprinkle of toasted nuts like pistachios adds color and texture that’s both elegant and inviting without fuss.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to 3 days. You’ll notice it keeps its moist crumb well, thanks to the olive oil and yogurt, but avoid refrigerating if possible to prevent drying out.
Freezing Tips
This cake freezes beautifully. Wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature before serving.
Reheating Mediterranean Orange Cardamom Olive Oil Cake Recipe Without Drying Out
To refresh a slice, microwave it for 15-20 seconds with a damp paper towel nearby to add moisture. Alternatively, warm it in a 300°F (150°C) oven for 5-7 minutes wrapped loosely in foil to retain softness. Avoid high heat or extended warming, which can dry out the crumb.
Frequently Asked Questions
Absolutely! Ground cinnamon or even a pinch of nutmeg can work nicely as substitutes, though cardamom has a unique floral flavor that really shines in this cake.
The original recipe uses all-purpose flour, so it isn’t gluten-free. To make it gluten-free, try a high-quality blend designed for baking and reduce the mixing to prevent crumbliness.
You can try substituting eggs with flax eggs and use a plant-based yogurt alternative. The texture might be slightly different, but many have had success with those swaps.
Stored in an airtight container, it stays fresh for about 2 to 3 days at room temperature. If you want it longer, refrigerate or freeze it as described above.
Final Thoughts
PrintPrint Recipe
Mediterranean Orange Cardamom Olive Oil Cake Recipe
This Mediterranean Orange Cardamom Olive Oil Cake is a moist, tender treat bursting with bright citrus flavor and a warm hint of exotic cardamom. Made with wholesome ingredients like extra virgin olive oil, fresh orange juice, and Greek yogurt, it offers a delicate crumb and a balanced sweetness perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom
Wet Ingredients
- Zest from 2 large oranges
- ½ cup fresh orange juice
- ½ cup Greek yogurt
- 3 large eggs
- ⅔ cup extra virgin olive oil
- 1½ teaspoons vanilla extract
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Combine Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cardamom. In a separate bowl, mix together the orange zest, fresh orange juice, Greek yogurt, eggs, extra virgin olive oil, and vanilla extract until smooth and fully combined.
- Prepare Your Cooking Vessel: Pour the wet ingredient mixture into the dry ingredients. Gently stir using a spatula or wooden spoon until just combined, taking care not to overmix to keep the cake tender.
- Assemble the Dish: Pour the batter into the prepared cake pan. Tap the pan lightly on the countertop to release any air bubbles and to level the batter evenly.
- Cook to Perfection: Place the pan in the preheated oven and bake for 40 minutes or until the cake’s center is set and a toothpick inserted into the middle comes out clean.
- Finishing Touches: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully turn the cake out onto the rack to cool completely. Optionally, dust with powdered sugar or drizzle with a light citrus glaze for extra sweetness.
- Serve and Enjoy: Slice the cake and serve with a cup of tea or a dollop of Greek yogurt. Enjoy the delicious combination of citrus and cardamom flavors in every bite.
Notes
- Ensure not to overmix the batter to maintain a light and tender crumb.
- Use fresh oranges for zest and juice to maximize flavor brightness.
- Extra virgin olive oil adds complexity, but mild olive oil can be used as a substitute if preferred.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend designed for baking.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- Pair with fresh berries or a dollop of whipped cream for an elevated presentation.
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