Orange Cardamom Olive Oil Cake

Delicious cake from Trista

Ingredients

• 4 eggs
• 1 1/4 cups sugar
• 3/4 cup olive oil
• 3/4 cup orange juice
• 1 tablespoon orange zest (finely grated)
• 1/2 teaspoon vanilla
• 2 teaspoon almond extract
• 1 cup gluten-free all-purpose flour
• 1 cup almond flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon cardamom
• 3/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup orange juice
• a pinch sea salt
• 1.5 - 2 cups heavy cream
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp cardamom
• powdered sugar

Cookware

• 9-inch springform pan

Steps

Cake

1. Preheat the oven to 350°F.

2. Grease a 9-inch springform pan lined with parchment.

3. Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice, orange zest, vanilla and almond extract and stir to blend.

4. Combine the gluten-free all-purpose flour, almond flour, baking powder, baking soda, cardamom, and salt in a separate bowl.

5. Add to the wet ingredients, stirring to blend without over-mixing. Pour into the prepared pan. Let rest for 10 minutes to let the flour hydrate.

6. Bake until the cake is golden brown and a toothpick inserted into the center comes clean, about 40 minutes.

Glaze

1. While the cake is baking, prepare the glaze. Combine the sugar and orange juice in a small saucepan.

2. Simmer until the sugar dissolves and the liquid reduces to a syrupy consistency, about 2 minutes, stirring constantly.

3. Add the sea salt and simmer 1 minute, stirring frequently.

4. Transfer the cake from the oven to a wire rack. Brush the top with the glaze and cool 10 minutes.

5. Remove the sides of the pan, then brush the cake on the sides with the glaze. Cool completely.

Topping

1. Whip heavy cream until medium peaks form add powdered sugar, vanilla extract and cardamom.

2. Dust cake with powdered sugar and top with whipped cream.