Upside-Down Orange & Cardamom Olive Oil Cake

Makes: one 25cm round cake or 23cm square cake
Prep time: 1 hour 10 minutes
Cook time: 1 hour
Total time: 2 hours 10 minutes

This stunning citrus cake features tender, syrup-soaked oranges layered over a light and fragrant olive oil sponge. With hints of cardamom and orange zest throughout, it’s a showstopper that only gets better as it sits. Try it with navel, blood, or mandarin oranges, or even Meyer lemons for a tangy twist.

Ingredients

Crystallised Oranges

• 3 medium oranges, scrubbed clean
• 250 g caster sugar
• 5 green cardamom pods, lightly crushed (or 1 tsp / 2 g ground cardamom)

Orange & Cardamom Olive Oil Cake

• Extra-virgin olive oil, for greasing
• 265 g caster sugar
• 2 Tbsp (about 8 g) finely grated orange zest (from 2 oranges)
• 12 cardamom pods, ground and husks discarded (or 2 tsp / 4 g ground cardamom)
• ½ tsp (3 g) coarse sea salt
• 4 medium eggs
• 155 g extra-virgin olive oil, plus more to drizzle before serving
• 4 Tbsp (about 55 g) fresh orange juice (from 1 medium orange)
• 1 tsp (5 g) vanilla extract
• 250 g plain flour
• 1 tsp (4 g) baking powder
• ¼ tsp (1 g) baking soda

Method

1. Prepare the oranges

Slice the oranges into 3 mm rounds using a sharp knife, discarding the ends.

In a medium saucepan, combine 315 ml water, the sugar, and cardamom. Stir gently to combine, then add the orange slices. Cut a piece of baking paper slightly smaller than your saucepan, with a small hole in the centre, and lay it directly on top of the oranges to keep them submerged.

Bring to a gentle boil, then reduce to medium-low and simmer for 40–50 minutes, or until the rind is soft and the pith looks translucent. Remove from the heat and let the oranges cool in the syrup.

2. Make the cake batter

Preheat your oven to 180°C (fan 160°C). Brush a 25 cm round or 23 cm square cake tin with olive oil, line with baking paper, and oil again. Place the tin on a lined baking tray to catch any syrup overflow.

In a large bowl, combine the sugar, orange zest, cardamom, and salt. Rub the mixture together with your fingers until it becomes fragrant and pale.

Whisk in the eggs until thick and creamy, about 4–5 minutes by hand or 2–3 minutes with an electric mixer. Gradually whisk in the olive oil, followed by the orange juice and vanilla.

In a separate bowl, sift together the flour, baking powder, and baking soda. Gently fold the dry ingredients into the wet mixture until just combined.

3. Assemble

Arrange the syrupy orange slices over the base of the prepared tin, slightly overlapping to create an even layer. Pour over 2 Tbsp of the cardamom syrup and drizzle with 2 Tbsp olive oil. Carefully pour the cake batter over the top.

4. Bake

Bake for 30–45 minutes, checking at the 30-minute mark. If the top browns too quickly, cover loosely with foil. The cake is ready when it’s springy and a skewer inserted in the centre comes out mostly clean (a few crumbs are fine).

Cool for 10 minutes in the tin, then invert onto a serving plate. Gently peel away the baking paper to reveal the glossy orange top.

5. To serve

Brush a little of the leftover orange-cardamom syrup over the top and finish with a light drizzle of olive oil. Serve warm or at room temperature.

Tip: Don’t discard the extra syrup, it’s delicious mixed into sparkling water, drizzled over yoghurt, or stirred into cocktails.

Recipe Found: https://thehappyfoodie.co.uk/recipes/carolina-gelens-upside-down-orange-cardamom-olive-oil-cake/?epik=dj0yJnU9ZEN5amJHOTJsdVNCT190YmZPZllyd1JpS2x5YVMwd00mcD0wJm49cGwydDl1YksxZ3RMTUsyVG1WbkpwQSZ0PUFBQUFBR2VheFRn