Blood Orange Cardamom Cake
Delicious and full of flavours, this Blood Orange Cardamom cake with almonds and olive oil will impress you!
Equipment
- Electric mixer
Servings: 10
Ingredients
For the cake:
- 3 large eggs
- ¾ cup/ 180 g sour cream
- 1 ½ cup / 180 g all purpose flour
- 1 cup/ 200 g granulated sugar
- ¼ cup/ 60 ml olive oil extra virgin
- 2 teaspoon vanilla extract
- 3 cardamom pods, ground
- ½ cup/ 60 g almond flour
- ¼ cup / 60 ml blood orange juice
- zest of 1 blood orange
- 2,5 tsp/ 10 g baking powder
- ⅓ teaspoon salt
For the glaze:
- ½ cup/ / 60 g powdered sugar
- 2-3 tablespoon blood orange zest
Instructions
Cake
- Preheat oven to 360º F/ 180º C. Line a 7-8 inch/ 18-21 cm cake pan with a sheet of parchment paper. Grease very well the pan inside.
- In a large mixing bowl using an electric mixer beat together eggs and sugar for about 5 minutes at the highest speed, until fluffy, thick and pale.
- Gradually add the olive oil, vanilla, orange zest and sour cream. Beat at a lower speed until absorbed.
- In a bowl mix together the flour, baking powder, salt and ground cardamom.
- Using a rubber spatula, gradually add the dry ingredients to the egg mixture. Alternate with the orange juice. Make sure no flour lumps remain.
- Transfer the batter to the prepared pan. Bake for about 40 minutes or until a toothpick/ wooden skewer inserted in the centre comes out clean or with a few crumbs.
- Let the cake cool for 20 minutes before removing it from the pan and placing it on a serving plate.
- Pour the glaze on top.
Glaze
- Little by little add the orange juice to the powdered sugar and mix until smooth. The consistency should be liquid but not too runny.
Notes
- Store the cake for 2-3 days in the fridge, covered.
- The cake on the photos was made in a 7 inch/ 18 cm pan. You can make a lower cake by using a slightly larger pan. Consider that the lower is the cake, the faster it will be baked.
- Cardamom can be quite strong so 3 pods (about ¾ tsp) are quite a moderate quantity to add. If you really love cardamom, feel free to increase it.
- If your blood oranges are not red enough to colour the glaze, add ½ - 1 teaspoon of beetroot powder. You can add more juice and powdered sugar to accomplish the desired shade.
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