Easy Orange Olive Oil Cake with Orange Cardamom Glaze (Gluten Free!)
This easy orange cake recipe comes together quickly and easily using just two bowls and a whisk, and it has an incredible flavor from fresh orange juice and orange zest. A crunchy-sweet orange cardamom glaze takes it over the top. You’ll need 2 juicy oranges for the recipe (that will be enough for the cake and the glaze). If you’d like, you can garnish the cake with dried orange zest, which is super easy to make (fresh zest has too much moisture and will affect the glaze)—see the Notes below. The cake is rather delicate, so baking it in a springform pan makes it easy to remove (see the Notes), but you can use a 9-inch cake pan if you don’t have one. For another variation, try my Lemon Olive Oil Cake Recipe!
Servings: 1 9-inch cake
Equipment
- 9-inch springform pan
Ingredients
- Cooking spray or olive oil (for pan)
Dry ingredients
- 2 cups (220g) almond flour
- ¾ cup (115g) cornmeal (I prefer Bob’s Red Mill Medium Grind Cornmeal)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cardamom
Wet ingredients
- 3 large eggs
- ⅓ cup milk
- ¼ cup extra virgin olive oil
- ¾ cup (164g) organic cane sugar (or regular granulated sugar)
- 2 teaspoons orange zest
- ¼ cup fresh orange juice (from about 1 medium juicy orange)
- 1 teaspoon vanilla extract
Orange Cardamom Glaze
- ½ cup (60g) confectioner’s sugar
- ¼ teaspoon ground cardamom
- 1 tablespoon orange juice
- Dried orange zest for garnish, optional (see the Notes below)
Instructions
Prepare the pan
- Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray a 9-inch springform pan with cooking spray (or brush it with olive oil), and line the bottom with a round of parchment paper.
Whisk the dry ingredients
- In a large bowl, whisk together the almond flour, cornmeal, baking powder, fine sea salt and cardamom. Use your fingers to break up any clumps of almond flour.
Whisk the wet ingredients
- In a small bowl, whisk together the eggs, milk, olive oil, sugar, orange zest, orange juice and vanilla extract. Pour the wet ingredients over the dry ingredients and whisk until smooth.
Bake the cake
- Scrape the batter into the prepared pan. Bake the cake on the center rack until it’s until golden brown on top, and a toothpick inserted in the center comes out clean, about 28-30 minutes.
- Transfer the cake to a rack and let it cool in the pan for 10 minutes. Run a thin knife (or small off-set spatula) along the edges then remove the springform sides. Let the cake cool completely.
Glaze the cake (optional)
- Carefully transfer the cake to a serving plate (it’s a fairly delicate cake, so take care—or just serve it on the springform base!). In a small bowl, whisk together the confectioner’s sugar, cardamon and orange juice until smooth.
- Scrape the glaze over the top of the cake, then spread it in an even layer (it will be a very thin layer of glaze). If you’d like, garnish the cake with dried orange zest. Let the cake sit for 15 minutes (or up to 4 hours) to allow the glaze to harden before serving.
Notes
Do Ahead: The cake can be stored at room temperature (lightly covered) for up to 1 day, or it can be refrigerated for up to 3 days. You can also freeze the cake for up to 2 months in an airtight container.
How to Make Dried Orange Zest (for garnish): Spread 2-3 teaspoons of orange zest (from 1 medium orange) on a microwave-safe plate. Microwave, stopping and stirring the zest occasionally, until it’s dry to the touch, about 1 ½-2 ½ minutes, depending on your microwave (keep your eye on it, as it can burn if cooked for too long).
Recipe tips:
- This orange olive oil cake is baked in a 9-inch springform pan, which makes it easy to remove after baked (the cake is rather delicate and somewhat sticky along the sides). However, if you don’t have a springform pan you can use a 9-inch cake pan instead. Regardless of which pan you use, be sure to line the bottom with a round of parchment paper (this will prevent the cake from sticking to the bottom).
- I don't suggest using a bundt pan for this cake, as it will stick to the sides (see above!).
- Almond flour gives this cake a tender texture while cornmeal lends a delicious crunch. I prefer to use Bob’s Red Mill Medium Grind Cornmeal.
- The ground cardamom complements the orange flavor and lends more dimension to this cake.
- A mini offset spatula makes it easy to spread the glaze over the top of the cake.
- For another variation, try this Lemon Olive Oil Cake!