Ingredients:

  • 1.75 cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 0.75 cup (180ml) extra-virgin olive oil
  • 0.5 cup (120ml) fresh orange juice
  • 2 tablespoons orange zest (from approx. 2 large oranges)
  • 1.5 teaspoons ground cardamom
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.25 cup (60ml) whole milk
  • 1 cup (120g) powdered sugar
  • 2.5 tablespoons fresh orange juice (for glaze)
  • 0.25 teaspoon ground cardamom (for glaze)

Instructions:

  1. In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar for 2 minutes until fragrant and moist.
  2. Add the eggs to the citrus sugar mixture and beat with a whisk or electric mixer for 3–4 minutes until the mixture is pale and aerated.
  3. Slowly stream in the extra-virgin olive oil while whisking constantly to create a stable emulsion.
  4. Stir in the 0.5 cup (120ml) orange juice and 0.25 cup (60ml) of whole milk until just combined.
  5. In a separate bowl, sift together the flour, 1.5 teaspoons cardamom, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet batter until no dry streaks remain.
  6. Pour the batter into a prepared 9 inch pan. Bake at 350°F (180°C) for 45 minutes or until the top is golden brown and a skewer inserted into the center comes out with just a few moist crumbs.
  7. Whisk together powdered sugar, 2.5 tablespoons orange juice, and 1/4 teaspoon cardamom to create a glaze. Drizzle over the cooled cake and let it set for 20 minutes until the surface is firm and shatters when sliced.