Orange Cardamom Olive Oil Cake with Candied Oranges and Syrup

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Orange Cardamom Olive Oil Cake with Candied Oranges and Syrup

“Olive oil cakes use the oil instead of butter for the fat component of the batter and therefore are healthier (even though butter is not particularly bad for you and is much better for you than margerine). The contribution to the flavor and texture of the cake from the olive oil is devine, and although any olive oil will do, a slightly fruity and spicy one is perfect for this recipe. 

Ground cardamom and orange zest is in the batter and cardamom pods and orange slices are in the syrup. The syrup is honey based which cuts down on the sugar content and when it is soaked into the cake, it lends a moistness and flavor too. The cardamom is a great spice that adds a special dimension to baked goods and it is a perfect match for the oranges. In my opinion cardamom is one of the most versatile spices in both sweet and savory cooking. 

While olive oil cakes can have a little density, this one rises beautifully because of the whipped egg whites that are folded in at the last step before baking. Using a little less sugar for the merengue here is another way to make this a healthier confection. I recently made this as a birthday cake for my 26 year old son because after last year, he asked for it again!

If you have any leftover orange slices, they can be frozen and then chopped up and added to cannoli filling or any other recipe that called for candied citrus peel!”

Ingredients:

Candied orange/cardamom syrup

  • 1 cup sugar

  • 3/4 cup orange blossom honey

  • 3 tablespoons green cardamom pods, crushed

  • 1 small orange, thinly sliced

Cake batter

  • 1/2 cup olive oil plus more for brushing

  • 1 cup all-purpose flour

  • 1/2 cup semolina flour (pasta flour)

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon baking soda

  • 1/2 cup sugar, divided

  • 3 large eggs, separated

  • 2/3 cup plain whole-milk yogurt

  • 1 1/2 teaspoon grated orange zest

  • 1 teaspoon vanilla extract

  • About ½ cup walnut pieces, lightly toasted and chopped, for garnish.

Equipment: An 8 inch springform cake pan. Parchment paper.

Preparation:

For candied orange and syrup

  1. Bring sugar, honey, cardamom, and 2 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices. Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 3 cups, about 30-40 minutes. Arrange orange slices in a single layer on a baking sheet lined with parchment paper and remove cardamom pods and seeds. Not to worry about a few cardamom seeds that may remain behind. 

  2. Strain syrup. DO AHEAD: Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.

For the cake

  1. Preheat the oven to 350°F. Brush the bottom and sides of the springform pan with oil. Whisk both flours together than wisk in, the baking soda, salt, cardamom and baking powder in a large bowl.

  2. Using an electric mixer, beat 1/4 cup sugar and 1/2 cup oil in a large bowl for 1 minute. 

  3. Beat in the yolks, then the flour mixture.

  4. Beat in the yogurt, zest, and vanilla. 

  5. Using clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend in 2 additions. Transfer to the prepared springform pan and smooth top of the batter with a spatula.

  6. Bake cake until a toothpick inserted into the center comes out clean, about 25 minutes. Pierce hot cake all over with a metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup for serving. Let the cake cool in the pan on a wire rack. Run a thin knife around the edge of the pan to release the cake. Remove the pan sides. Arrange candied orange slices over it and sprinkle the chopped nuts over it. Cut the cake into wedges and serve with more syrup drizzled over the top.


Buon Appetito!


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