Go Back
–+ servings
Orange coloured bundt cake topped with powdered sugar, orange slices and mint leaves on a green octagon shape glass cake stand, with green and gold glasses with water and mint leaves, on a white table cloth with a cake knife and white plates at the side.
5 from 3 ratings

Orange Cardamom Cake (Without Olive Oil)

Yield: 12 pieces
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Author: Amina Al-Saigh
This easy Orange Cardamom Cake combines the citrusy flavour of oranges with the aromatic earthiness of cardamom in a tender and moist cake. Perfect for enjoying with a cup of tea or coffee.
Print Pin Recipe

Ingredients
 

  • 3 large oranges
  • 1 cup granulated sugar, 200 g
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 teaspoons ground cardamom
  • 1 cup plus 1 tablespoon vegetable oil, divided, 240 ml
  • 3 eggs, at room temperature

For Garnishing

  • 1 tablespoon powdered sugar

Instructions
 

  • Preheat the oven to 350℉ and position the rack in the middle. Grease a 10-cup (2.4 L) Bundt pan with 1 tablespoon of the oil, then dust it with 1 tablespoon of the flour. Tap the outside of the pan to circulate the flour so that it covers the inside surface.
  • Zest the oranges (avoiding the white pith) into a small bowl to yield roughly 4 to 5 tablespoons of orange zest. Juice the oranges into a separate small bowl to yield 3/4 cup (180 ml) of juice (you can also use store bough 100% orange juice).
  • In a large bowl, add the sugar and rub the zest into using your fingers to release the oils. Add the rest of the dry ingredients (the remaining 2 cups (240 g) flour, the baking powder, salt, granulated sugar and cardamom). Whisk all the ingredients together to combine.
  • In a medium bowl, whisk the remaining 1 cup (240 ml) oil, the eggs, and orange juice until combined.
  • Gradually fold the wet ingredients into the dry ingredients using a silicone spatula until the wet and dry ingredients are just combined and you no longer see flour streaks. Do not over mix the batter or that will result in a dense cake. pour the batter into the prepared Bundt pan.
  • Bake for 45 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 10 to 15 minutes, then carefully flip onto a cake plate or stand. Let cool completely.
  • Dust with the powdered sugar, slice, and serve.

Notes

  • You can use store bought orange juice, but do not skip the orange zest! It really makes or breaks the cake.
  • If you enjoy the flavour of olive oil, you can use that instead of vegetable oil in this recipe.
  • Please wait for the cake to cool completely before flipping or it'll break!
Serving: 1piece, Calories: 342kcal, Carbohydrates: 39g, Protein: 4g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 184mg, Potassium: 127mg, Fiber: 2g, Sugar: 22g, Vitamin A: 163IU, Vitamin C: 25mg, Calcium: 69mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!