Orange and Cardamom Olive Oil Cake Drizzled in Orange Syrup and Glazed with Orange Marmalade
If you have never had olive oil cake you are missing something. It is a cake that originated in Italy. The Californians are more famous for adapting the cake and adding oranges. Anyway, if you have not tried it. It is fantastic. A little cardamom adds a subtle flavor that is hard to pinpoint. I took the Carolina Gelen cake and changed it up, just a tad. Adding more oranges, doubling the recipe. making it in a 10 inch versus an 8 inch springform pan and adding a glaze to give it a high shine. You can use the original recipe with an 8 inch springform pan. The springform pan has become my new favorite kitchen pan as it adds so much to the presentation of any cake by removing the sides easily without the cake sticking. Lining the pan with parchment is a must as it comes out beautiful with very little fear of it sticking. I also simmered the orange slices for 40 minutes versus 15 minutes as I felt that the orange rinds were strong and I preferred a more subtle flavor. I made the cake 3 times this week. Substituting almond flour and corn meal, making it gluten free and also giving it even a more authentic Italian flair. It is also beautiful made with Blood oranges, although I think I would simmer the orange slices a little longer as the peel of the blood orange tends to be a bit more bitter and thicker.
Prep Time: 20 minutes
Cooking Time: 30 minutes for 8 inch, 45-55 minutes for 10 inch, double recipe
Serves: 10
Ingredients:
Orange Glaze
30-40 orange slices for 8 inch, 45-50 orange slices for 10 inch cake
2 cups water
2 cups sugar
4 whole cardamom pods crushed, or ¼ tsp powdered ground cardamom
Cake
2 eggs
⅔ cup sugar’½ tsp kosher salt
⅓ cup plus, 2 Tbs extra virgin olive oil
1 tsp vanilla extract
1 teaspoon ground cardamom
2 teaspoons orange zest
⅓ cup, plus 2 Tbs olive oil
1 teaspoon vanilla extract
2 teaspoons orange zest
2 Tbs fresh orange juice
⅛ tsp baking soda
½ tsp baking powder
¾ cup plus, 2 Tbs all purpose flour
2 Tbs Orange Marmalade
pastry brush for brushing marmalade
parchment paper
8 or 10 inch springform pan
Directions for Orange Cardamom Syrup:
Wash the oranges. Cut them into thin slices. You must use a sharp knife. You can use a mandolin, but if it is not sharp, then the oranges will have ragged edges and will not be as aesthetically pleasing.
Bring the sugar and water to a simmer, Add the crushed cardamom pods. Once the mixture comes to a boil, turn down the heat and add the oranges. Simmer on low for about 40 minutes. Remove from syrup, reserve syrup and set oranges aside for the cake. Place on parchment to avoid sticking
Directions for Cake:
Preheat oven to 350 degrees. Beat the 2 eggs with the ⅔ cup of sugar and ½ teaspoon kosher salt using a whisk or electric mixer. Slowly drizzle the olive oil into the egg mixture, while constantly mixing. Add the vanilla extract, orange zest, orange juice, cardamom and baking soda to the mixture.
In a medium bowl, whisk the baking powder and flour together. Hold a sifter in one hand and slowly add the flour mixture to the egg mixture and fold the dry ingredients in.
Brush an 8 inch diameter springform pan with oil and line the bottom and sides off the pan with the parchment paper. Arrange the oranges on the bottom. Remember that they will be flipped and the downside is what will show on your final cake. As per the note above, if using a 10 inch pan, then double the cake batter recipe.
Pour the cake batter slowly over the orange slices. Place a cookie sheet under the springform pan for sugar drippings. Lining it with parchment also makes the clean up easier.
Bake the 8 inch cake for 30-35 minutes. Add an additional 20-25 minutes if you doubled the recipe for a ten inch springform pan. The cake is done when you insert a toothpick into the middle and it comes out clean.
Remove the cake. Cool 10 minutes. No longer. Place a plate on top of the pan. Invert the pan. Open the sides and remove. Pour ¼ cup of the reserved orange syrup you used for cooking over the cake. I may have put a tiny bit more.
Melt the orange marmalade in the microwave for 20 seconds. Brush on top of the cake to make a shiny glaze.
Serve. Nice served warm or cold. The cake will be even better the next day. Drizzle a good olive oil over your slice before serving. It sounds weird if not familiar with this Italian thing, but it sure is good.