CARDAMON OLIVE OIL CAKE
Who says you can't have cake every night of the week? Emerald Chan nailed it with this Cardamom Olive Oil Cake, made with our Organic Vanilla Blend. So easy to bake, and even easier to love—no guilt here!
- 1/4 cup Tejari Organic Vanilla Blend
- 1 cup good quality extra-virgin olive oil, plus more for pan
- 1 cup all-purpose flour, plus more for pan
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp ground cardamom
- 1 large navel orange
- 3 large eggs, at room temperature
- ½ cup, plus 1 tbsp coconut sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
- Preheat oven to 375°F. Use olive oil to grease a 9-inch round cake pan. Line the bottom of pan with parchment paper, oil parchment and flour pan, shaking out any excess flour. Place pan on top of a baking sheet in case there is any spillage.
- In a medium bowl combine Tejari Organic Vanilla Blend, flour, baking powder, baking soda, and ground cardamom, then set aside.
- Using a vegetable peeler, remove three 2-inch strips of orange zest. With a sharp knife finely julienne orange strips and set aside to use as garnish. Remove the rest of orange zest and place in a small bowl. Cut orange in half and juice the whole orange into a small bowl, should have about 6 tbsp juice.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, add eggs, ½ cup coconut sugar, salt, and orange zest. Beat on high until the mixture is thick and fluffy and has become a light caramel color, 5-7 minutes. With the mixer still running, slowly stream in olive oil. Turn the mixer to low and mix in orange juice and vanilla extract.
- With a rubber spatula gently fold in dry ingredients in 3 additions, until just combined. Transfer batter into greased cake pan. Evenly sprinkle remaining 1 tbsp coconut sugar over the surface of the batter. Bake until a toothpick inserted into the cake comes out clean and the top of the cake has browned, 30-35 minutes.
- Transfer to a cooling rack and let sit for 20 minutes before removing cake from pan. Garnish with remaining julienned orange peel when ready to serve.