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 and sweet 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, at room temperature
  • 2 tsp. fresh grated orange zest
  • 2 Tbsp. fresh squeezed orange juice
  • 1 tsp. Pure Madagascar Vanilla Extract
  • 1 cup fresh or frozen blackberries, raspberries, or mixed berries
  • For glaze and garnish:

  • 1 cup confectioner's sugar
  • 2 Tbsp. warm water
  • 2 Tbsp. olive oil
  • Extra berries (optional)
  • Fresh chopped mint (optional)

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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, combine sugar, yogurt, oil, eggs, zest, juice, and vanilla; whisk until smooth. Use a spatula to stir wet ingredients into the flour mixture until combined. Lightly mash berries, then fold into the batter. Pour mixture into the 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 the pan completely, then transfer cake to a platter.

For glaze: Whisk warm water and sugar until smooth. Whisk in one tablespoon of olive oil at a time until mixture is the consistency of thick honey. Add more water or olive oil, one teaspoon at a time, to adjust consistency as desired. Drizzle glaze over top of cake just before serving, then top with optional berries and mint.

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3 lbs  

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