I still remember the first time I pulled this Blood Orange Cardamom Cake Recipe out of the oven and watched the blood orange glaze pool over the top. The kitchen smelled like citrus and warm spice, and I honestly couldn’t wait for it to cool before slicing in.
It’s the kind of dessert that looks fancy but comes together with ingredients I already had in my pantry. If you love bright, fragrant bakes with a little bit of elegance, this one is going to become a regular in your rotation. For another beautiful vegetable-based bake, you can also enjoy a Zucchini Rosette Tart. Let me walk you through exactly how I make it.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
- 3 large eggs – they give the cake its structure and that soft, fluffy crumb
- ¾ cup sour cream – adds moisture and a subtle tang that balances the sweetness
- 1 ½ cups all-purpose flour – the base of the batter, so measure it properly for a light texture
- 1 cup granulated sugar – sweetens the cake and helps the eggs whip up fluffy
- ¼ cup extra virgin olive oil – keeps the cake tender and adds a mild, fruity richness
- 2 teaspoons vanilla extract – rounds out the citrus and spice flavors
- 3 cardamom pods, ground – the star spice, so grind it fresh for the best aroma
- ½ cup almond flour – adds a soft, slightly nutty texture you can really taste
- ¼ cup blood orange juice – freshly squeezed works best for real citrus flavor
- Zest of 1 blood orange – don’t skip this, it’s where most of the citrus punch comes from
- 2 ½ teaspoons baking powder – helps the cake rise evenly
- ⅓ teaspoon salt – balances the sweetness and sharpens the other flavors
- ½ cup powdered sugar (for the glaze) – creates that glossy, sweet finish
- 2-3 tablespoons blood orange juice (for the glaze) – thins the glaze to the right pourable consistency
Note: This recipe serves 10.
Equipment You Need
- Electric mixer – whips the eggs and sugar until fluffy and pale
- Mixing bowls – one for wet ingredients, one for dry
- 7-8 inch cake pan – gives the cake its shape and ideal height
- Parchment paper – prevents sticking and makes removal easy
- Rubber spatula – folds the batter gently without deflating it
- Toothpick or skewer – checks whether the cake is fully baked
How to Make Blood Orange Cardamom Cake Recipe?
This recipe comes together in a few simple stages. You’ll beat the eggs and sugar first, then build the batter layer by layer. Once it’s baked and cooled, all that’s left is the glaze.
Prep the Pan and Oven
I always start by preheating my oven to 360°F (180°C) so it’s fully heated by the time my batter is ready. Line your 7-8 inch cake pan with parchment paper and grease it generously. This little step makes removing the cake so much easier later.
Whip the Eggs and Sugar
Using an electric mixer, beat the eggs and sugar together on high speed for about 5 minutes. You’re looking for a thick, pale, and fluffy mixture. This step builds the airy texture the cake is known for, so don’t rush it.
Add the Wet Ingredients
Gradually mix in the olive oil, vanilla extract, orange zest, and sour cream. Beat on a lower speed just until everything is combined. Going slow here keeps the batter smooth and prevents it from deflating.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom. Mixing the dry ingredients first ensures the cardamom and baking powder are evenly distributed through the batter.
Fold Everything Together
Using a rubber spatula, gradually fold the dry mixture into the egg mixture, alternating with the blood orange juice. Mix just until no flour lumps remain. Overmixing at this stage can make the cake dense instead of light.
Bake the Cake
Pour the batter into your prepared pan and bake for about 40 minutes. Check for doneness with a toothpick inserted in the center; it should come out clean or with just a few crumbs. Baking time can vary slightly depending on your pan size.
Cool and Glaze
Let the cake cool in the pan for 20 minutes before transferring it to a serving plate. Once it’s cooled, whisk the powdered sugar and blood orange juice together little by little until smooth, then pour it generously over the top.
Additional Tips for Making This Recipe Better
- I always use freshly ground cardamom pods instead of pre-ground powder because the flavor is so much more fragrant.
- I like to zest my blood orange before juicing it, since it’s much easier to zest a whole fruit.
- I never skip resting the cake for those 20 minutes before removing it from the pan, since it helps it hold its shape.
- I add the glaze only once the cake is completely cool, otherwise it slides right off instead of setting nicely.
- I sometimes double the zest if I want an extra bold citrus flavor.
Common Mistakes to Avoid
- I’ve learned not to skip beating the eggs and sugar for the full 5 minutes, since that’s what gives the cake its lift.
- I try not to overmix once the dry ingredients go in, or the cake turns out dense instead of soft.
- I always measure my flour properly instead of scooping straight from the bag, since too much flour dries the cake out.
- I make sure not to glaze the cake while it’s still warm, because the glaze melts and runs right off.
- I don’t substitute bottled orange juice for fresh blood orange juice, since the flavor and color both suffer.
How to Serve Blood Orange Cardamom Cake?
I love serving this cake on a simple white or pastel plate so the glaze and orange color really stand out. A few thin blood orange slices arranged on top make it look bakery-worthy in seconds. For a little extra flair, I sometimes add a light dusting of powdered sugar or a few edible flowers around the base.
It pairs beautifully with a cup of tea or coffee, and it also makes a lovely centerpiece dessert for brunches or small gatherings, especially alongside something savory like Smoked Rosemary Grilled Grape Skewers with Burrata.
Variations
- Dairy-free version: swap the sour cream for a plant-based yogurt alternative
- Nut-free version: replace almond flour with an equal amount of all-purpose flour
- Extra citrus boost: add a bit of orange extract to the batter for a stronger flavor
- Spiced twist: add a pinch of cinnamon or nutmeg alongside the cardamom
- Sugar swap: use coconut sugar in place of granulated sugar for a deeper flavor
Nutritional Information
Here’s a general idea of what one slice of this cake looks like nutritionally.
- Calories: approximately 220 per slice
- Protein: 4 grams
- Carbohydrates: 28 grams
- Fat: 10 grams
Make Ahead and Storage
You can bake this cake a day ahead and store it, covered, in the fridge until you’re ready to glaze and serve it.
Once glazed, keep the cake covered in the refrigerator for up to 2-3 days for the best texture and flavor.
To freeze, wrap the unglazed cake tightly and freeze for up to a month; thaw it in the fridge overnight and glaze it fresh before serving.
Why You’ll Love This Recipe
This cake checks a lot of boxes, whether you’re baking for a special occasion or just craving something citrusy.
- It’s simple to make: the steps are straightforward, even if you’re not an experienced baker.
- It has a beautiful presentation: the glaze and citrus color make it look far more impressive than the effort it takes.
- It’s easy to customize: you can adjust the spice level or swap ingredients based on what you have.
- It stores well: you can make it ahead of time without losing flavor or texture.
- It has a unique flavor profile: the combination of cardamom and blood orange isn’t something you find in every cake recipe.
FAQs
Is this the same as a blood orange cake?
This recipe is a variation of a classic blood orange cake, with cardamom and almond flour added for extra depth of flavor and texture.
Can I make this into a blood orange upside-down cake instead?
Yes, you can arrange thin blood orange slices at the bottom of your greased pan before adding the batter for an upside-down version.
Why do blood orange and cardamom work so well together?
Cardamom’s warm, slightly citrusy spice notes complement the tart sweetness of blood orange, creating a balanced and fragrant flavor combination.
Can I make a cardamom syrup for cake instead of the glaze?
Yes, you can simmer sugar, water, and crushed cardamom pods into a syrup and brush it over the warm cake for a lighter, glossy finish.
Is this similar to a mud cake recipe?
Not quite. Mud cake recipes are typically denser and chocolate-based, while this cake has a lighter, citrus-forward crumb.
How is this different from a Swedish kladdkaka or mud cake?
Kladdkaka, or Swedish mud cake, is a fudgy chocolate cake with a gooey center, while this blood orange cardamom cake has a lighter, spongier texture built around citrus flavor.
Blood Orange Cardamom Cake Recipe
Ingredients
Method
- I always start by preheating my oven to 360°F (180°C) so it’s fully heated by the time my batter is ready. Line your 7-8 inch cake pan with parchment paper and grease it generously. This little step makes removing the cake so much easier later.
- Using an electric mixer, beat the eggs and sugar together on high speed for about 5 minutes. You’re looking for a thick, pale, and fluffy mixture. This step builds the airy texture the cake is known for, so don’t rush it.
- Gradually mix in the olive oil, vanilla extract, orange zest, and sour cream. Beat on a lower speed just until everything is combined. Going slow here keeps the batter smooth and prevents it from deflating.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom. Mixing the dry ingredients first ensures the cardamom and baking powder are evenly distributed through the batter.
- Using a rubber spatula, gradually fold the dry mixture into the egg mixture, alternating with the blood orange juice. Mix just until no flour lumps remain. Overmixing at this stage can make the cake dense instead of light.
- Pour the batter into your prepared pan and bake for about 40 minutes. Check for doneness with a toothpick inserted in the center; it should come out clean or with just a few crumbs. Baking time can vary slightly depending on your pan size.
- Let the cake cool in the pan for 20 minutes before transferring it to a serving plate. Once it’s cooled, whisk the powdered sugar and blood orange juice together little by little until smooth, then pour it generously over the top.
Notes
- I always use freshly ground cardamom pods instead of pre-ground powder because the flavor is so much more fragrant.
- I like to zest my blood orange before juicing it, since it’s much easier to zest a whole fruit.
- I never skip resting the cake for those 20 minutes before removing it from the pan, since it helps it hold its shape.
- I add the glaze only once the cake is completely cool, otherwise it slides right off instead of setting nicely.
- I sometimes double the zest if I want an extra bold citrus flavor.
