Olive Oil, Orange, and Cardamom Cake

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From: Hannah Bronfman • Print this Recipe

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Ingredients:

For the Cake

• 1 ¾ cups All- Purpose Flour
• 1 ½ cup unrefined sugar
• 1 tsp kosher salt
• 1 tsp ground cardamom
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ¼ cup coconut milk
• 3 large eggs
• 1 ¼ cup extra virgin olive oil
• 2 tablespoons grated orange zest
• 1 tablespoon lemon zest
• ¼ cup plus 2 tablespoons fresh orange juice

For the Frosting

• 8 tablespoons unsalted butter at room temperate
• 8 ounce cream cheese at room temp
• 1 cup icing sugar
• 2 tsp orange blossom water (or a little extra orange zest)
• 1 tsp orange zest

Directions:

For the Cake

1. Butter and lightly flour a 9 inch cake pan, line with parchment paper.
2. In a bowl combine all the dry ingredients and whisk to incorporate.
3. In another bowl, mix the coconut milk, olive oil, eggs, orange zest and orange juice.
4. Add the flour in 3 stages until just combined. Make sure not to mix it too much!
5. Place the batter in the pan and bake until a toothpick comes out clean around 45-50 minutes. If it gets too dark, cover loosely with tinfoil and continue baking.
6. Let cool completely and frost with the orange blossom cream cheese frosting.

For the Frosting

1. In a mixing bowl, whisk the butter and cream cheese until fully combined. Add in the sifted icing sugar, orange blossom water and orange zest.

Spread the frosting on the cooled cake and serve!