Orange Cardamom Cake
This orange cardamom cake is a flavorful one-layer cake made with fresh orange and warm cardamom. Olive oil adds a fruity flavor and makes the cake extra moist. It's topped with a two-ingredient chocolate ganache and everyone will love it!
Servings: 8 servings
Calories: 432kcal
Ingredients
Orange Cardamom Cake
- ⅔ cup granulated sugar
- 2 teaspoons orange zest from 1 medium orange
- 2 large eggs room temperature
- ½ cup full fat sour cream room temperature, or full fat plain Greek yogurt
- ½ cup extra virgin olive oil
- 1 tablespoon orange juice
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cardamom
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Chocolate Ganache
- 4 ounces semi-sweet chocolate finely chopped
- 4 ounces heavy cream or heavy whipping cream
Instructions
Orange Cardamom Cake
- Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.
- In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, cardamom, cinnamon and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, orange zest and eggs til light and fluffy.
- Whisk in the sour cream and orange juice. Whisk in the oil til combined.
- Add the dry ingredients into the wet ingredients. Stir with a rubber spatula until just combined.
- Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 23-25 minutes or until a toothpick comes out clean when inserted in the center of the cake. Place the cake pan on a wire rack. Allow to cool 15 minutes then turn out on a wire rack to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Allow cake to cool completely.
- Once cooled, pour the ganache over top. Spread with the back of a spoon or an offset spatula and enjoy!
Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl. In a small saucepan on medium heat, bring the heavy cream to a simmer. Do not let it get to a boil. Pour the heavy cream over the chocolate. Do not stir. Let stand 2-3 minutes then stir slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream. Spread the ganache over the cooled cake.
Notes
Orange Zest: Orange zest is the orange part of the peel on an orange. Use a microplane to grate the orange part of the peel. Do not grate the white pith part of the peel.
Oil: If you prefer a more mild flavor, use part olive oil and part neutral oil such as vegetable oil or canola oil.
High Quality Extra Virgin Olive Oil: Use a good quality extra virgin olive oil. Olive oil adds a fragrant, fruity flavor. If you prefer a milder olive oil flavor, reduce olive oil to 1/4 cup and add 1/4 cup of a neutral oil such as canola or vegetable oil.
Chocolate: Use semi-sweet, bittersweet or milk chocolate for the ganache. I recommend semi-sweet. It is not as dark as bittersweet and not as sweet as milk chocolate.
Heavy Cream or Heavy Whipping Cream: Use heavy cream or heavy whipping cream for the ganache. Do not substitute whole milk or half and half for the heavy cream.
Storage: Store this olive oil cardamom cake in an airtight cake at room temperature for up to 3 days. Freeze the unfrosted cake in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1slice | Calories: 432kcal | Carbohydrates: 41g | Protein: 5g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 232mg | Potassium: 160mg | Fiber: 2g | Sugar: 23g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg