Ingredients
Units
Scale
For the Cake:
- 384 g (3 c) all-purpose flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1 tsp cardamom
- 500 g (2.5 c) granulated sugar
- 2 tbsp orange zest
- 5 eggs
- 2 tsp pure vanilla extract
- 2 tbsp freshly squeezed orange juice
- 250 g buttermilk
- 270 g (1.25 c) extra virgin olive oil
Orange Simple Syrup:
- 84 g (1/3 c) water
- 67 g (1/c c) granulated sugar
- 1/8 tsp fine sea salt
- 2 tbsp freshly squeezed orange juice
- 1 tsp pure vanilla extract
For the Cardamom Orange Glaze:
- 240 g (2 c) confectioner’s sugar
- 3 tbsp freshly squeezed orange juice (Triple Sec also works beautifully here if you’re looking for a little kick!)
- 1/8 tsp fine sea salt
- 1/8 tsp cardamom
- 1 tbsp water
Instructions
To Make the Cake:
- Pre-heat your oven to a true 325°F. This temperature is super important! An oven thermometer will help you determine if your oven runs hot or cold.
- Sift together the all-purpose flour, cardamom, baking soda, and kosher salt in a large mixing bowl. Set aside.
- In a large bowl, combine the granulated sugar and orange zest. Using clean hands, massage the two together until the sugar turns orange. Don’t skimp on this step; give it 3-5 minutes minimum. It’s the technique that will extract most of the orange oils from the zest!
- Thoroughly combine the infused granulated sugar, eggs, pure vanilla extract, and fresh squeezed orange juice, and buttermilk with a ballon whisk.
- Add olive oil to liquid mixture and combine with the whisk until everything is thoroughly combined. The oil will take a minute or two to combine with the rest of the mixture, but it will combine! Keep stirring!
- Add the wet mixture to the dry mixture and stir with the balloon whisk until no lumps of flour remain.
- Prepare your bundt pan and add the batter to the prepared bundt pan.
- Bake for 55-70 minutes in a 325°F oven, or until an instant-read thermometer reads 210°F-215°F. My Goldilocks temp is 212°F.
- Remove from the oven and allow to place on a cooling rack, in its pan, for ten minutes.
- After ten minutes, invert the cake onto the cooling rack.
To Make the Orange Simple Syrup:
- Add the water, granulated sugar, and salt to a small saucepan. Bring to a boil and boil just until all of the solids are dissolved. Remove from the heat.
- Add the vanilla extract and orange juice and stir to combine.
- Brush on the cake after inverting it onto the cooling rack. Allow the cake to cool completely. Like, 3-5 hours “completely”.
To Make the Cardamom Orange Glaze:
- Add the confectioner’s sugar, fine sea salt, cardamom, vanilla extract, and three tablespoons of orange juice (or Triple Sec) to a medium mixing bowl. Stir until the mixture is mixed but clumpy. If all of the confectioner’s sugar won’t incorporate into the clumpy mixture, add another 1/2 tbsp of orange juice or Triple Sec.
- Add water to the mixture and stir until smooth.
- The final glaze should have the consistency of thick honey.
- Pour over the cake with a spouted measuring cup, squeeze bottle, or spoon.
- Enjoy!