Cardamom Berry Olive Oil Cake
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Test Kitchen Approved Recipe

Your choice of berries, tucked into a vanilla and citrus-scented cake, topped with a smooth glaze.

8 servings

Active Prep: 10 min
Cook: 45 min


  • For cake:

  • 1 1/2 cups all-purpose flour
  • 2 tsp. Ground Inner Cardamom Seeds
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. Kosher Salt
  • 1 cup granulated sugar
  • 1 cup plain yogurt
  • 1/3 cup olive oil
  • 2 eggs, room temperature
  • 2 tsp. orange zest
  • 2 Tbsp. orange juice
  • 1 tsp. Pure Madagascar Vanilla Extract
  • 1 cup fresh or frozen blackberries, blueberries, raspberries, or mixed berries, plus more to garnish
  • For glaze:

  • 1 cup powdered sugar
  • 2 Tbsp. warm water
  • 2 Tbsp. olive oil, plus more to adjust consistency
  • Fresh chopped mint, to garnish

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For cake: Preheat oven to 350 degrees. Line a 9-inch baking pan with parchment paper and lightly grease with cooking spray. In a large bowl, combine flour, cardamom, baking powder, baking soda, and salt. In a separate bowl, whisk together granulated sugar, yogurt, olive oil, eggs, zest, juice, and vanilla until smooth. Add wet ingredients to dry ingredients and stir until just combined. Lightly mash berries, then fold into batter. Pour batter into prepared pan and bake for 40 to 45 min., or until cake is golden brown and a toothpick inserted into the center comes out clean. Let cool in pan completely, then transfer cake to a platter.

For glaze: In a small bowl, whisk warm water and powdered sugar until smooth. Slowly whisk in olive oil until mixture is the consistency of thick honey. Add more olive oil, 1 tsp. at a time, to adjust consistency as desired. Drizzle glaze over top of cake just before serving, then top with additional berries and fresh mint.

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