This is a simple and delicious cake. Not too sweet with warm notes of cardamom, it’s definitely a good back pocket dish to pull out for your next gathering.

INGREDIENTS

1 cup extra virgin olive oil, plus extra for the pan

2 cups all-purpose flour, extra for dusting the pan

1 teaspoon kosher salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon ground cardamom

1 ½ cups plus 2 Tablespoons granulated sugar

3 large eggs

Grated zest of 5 mandarin oranges

2 Tbs of fresh mandarin orange juice

1 ¼ cups whole milk

2 tablespoons sifted confectioners’ sugar, for garnish

*candied orange slices for garnish is optional

DIRECTIONS

Preheat the oven to 350°F.

Grease a bundt cake pan with a little olive oil and dust with a bit of the flour, shaking out the excess.

In a medium bowl, whisk together 2 cups flour, salt, baking powder, and baking soda.

In a large bowl, combine the 1 ½ cups granulated sugar, cardamom, and eggs. Using an electric hand mixer set on high, beat the mixture until thick and fluffy, about 5 minutes While the mixer is running, slowly drizzle in the olive oil and beat until incorporated. Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.

Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.

Pour the cake batter into the prepared pan and sprinkle the top with the remaining 2 tablespoons granulated sugar.

Bake the cake for 40 to 45 minutes, or until the center is set.

Allow the cake to cool for 30 minutes in the pan,

 Before serving, dust the cake with powdered sugar and sprinkle with orange zest or candied orange slices.