Italian Orange Olive Oil Cake with Grand Marnier & Cardamom

orange olive oil cake with orange slices on the top.

Print Recipe

5 from 1 vote

Italian Orange Olive Oil Cake with Grand Marnier & Cardamom

A moist, flavorful aromatic cake enjoyed by Italians for breakfast, a snack, or dessert.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: Italian

Servings:

Calories: 499kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

1 ¼ cups olive oil extra virgin
2 cups flour
1 cup sugar
¼ cup Grand Marnier or any orange liqueur
1 tablespoon cardamom
1 orange sliced into 1/8th inch rounds
2 tablespoons orange zest from 1 - 2 large oranges
¼ cup fresh squeezed orange juice from the large zested orange
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 eggs large

Instructions

Preheat the oven to 350 degrees F.
Apply a thin coating of olive oil, using a paper towel, to the inside sides and bottom of a 9-inch springform pan. (Or spray with baking spray). Then place a circle of parchment paper on the bottom of the pan.
Slice one large orange into 1/8-inch round slices. Then cut 4 of the largest slices in half. Arrange these around the edge of the bottom of the pan with the straight side against the side of the pan. Place the other round orange slices on the bottom of the pan, overlapping each other, to cover the bottom of the pan. Refer to the photo above to see how I did this.
1 orange
Beat together the eggs and sugar until pale yellow and smooth. Add the other liquid ingredients (olive oil, Grand Marnier, juice, vanilla extract) plus 2 tablespoons of the orange zest. Beat well, with a wire whisk, until all ingredients are well combined.
1 1/4 cups olive oil, 1 cup sugar, 1/4 cup Grand Marnier, 2 tablespoons orange zest, 1/4 cup fresh squeezed orange juice, 3 eggs, 1 teaspoon vanilla extract
Sprinkle the dry ingredients evenly over the wet ingredients in the bowl and fold together until just combined. Don't overmix!
2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon cardamom
Pour the cake batter evenly into the springform pan that has been lined with parchment paper and the sliced oranges.
Bake in pre-heated 350 degrees F oven for 45 - 50 minutes. Test by inserting a wooden toothpick into the center of the cake at 45 minutes. The cake is done when the toothpick has no trace of batter when removed.
Let the cake cool on a cooling rack for 30 minutes. Then remove the sides of the springform can, invert the cake onto a plate, and remove the bottom circle of the pan and the parchment paper. Voila!

Notes

For an orange glaze to drizzle over the cake, on a slice, or as frosting if you make this recipe as cupcakes:

2 cups powdered sugar

4 to 8 tablespoons of the fresh squeezed orange juice

Mix thoroughly and adjust the liquid for the consistency you desire.

If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.

Nutrition