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Blood Orange Cardamom Cake Recipe
Ash Tyrrell

Blood Orange Cardamom Cake Recipe

I still remember the first time I pulled this cake 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.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 10
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.