Screenshot
Amika Berrios
Olives.00_22_50_17.Still084

Olive Oil Cake

USA

Orange & Cardamom Spiced Cake

SUBMITTED BY

Amika

Jump to Recipe

Amika’s favorite olive dish comes in the form of olive oil, recipe courtesy of her Italian-American nonna!

Italian-American olive oil cake with orange and cardamom is a modern twist on a beloved Mediterranean classic, blending Old World tradition with New World creativity. At its heart, this cake represents the evolution of Italian baking traditions as they journeyed across the Atlantic, adapting to new ingredients, cultural influences, and the American palate. Today, it stands as a fragrant, moist, and aromatic dessert that tells the story of migration, memory, and innovation.

Roots in Italian Baking Traditions

Olive oil has been a cornerstone of Italian cooking for centuries, not only for savory dishes but also for sweets. In rural regions of central and southern Italy—particularly in Tuscany, Puglia, and Sicily—olive oil cakes were simple, rustic treats made with local olive oil, eggs, flour, sugar, and citrus zest. These cakes were often baked for family gatherings or religious holidays, prized for their subtle flavor, long shelf life, and ability to stay tender without butter. Unlike the rich butter cakes of northern Europe, olive oil cakes embodied the Mediterranean ideal of balance and natural simplicity.

A Journey Across the Atlantic

When Italian immigrants arrived in America in the late 19th and early 20th centuries, they brought their food traditions with them. Olive oil, however, was not yet a household staple in American kitchens, and many Italian families used it sparingly, saving it for special recipes passed down from home. Over time, as the American palate expanded and ingredients became more widely available, traditional olive oil cakes found a new audience. Italian-American bakers began adapting recipes to local tastes, experimenting with flavors, and using the cake as a bridge between heritage and innovation.

The Modern Fusion: Orange and Cardamom

The addition of orange and cardamom to Italian-American olive oil cake reflects the global influences that define contemporary cooking. Orange, long used in Italian baking for its bright and aromatic zest, connects the cake to its Mediterranean roots. Cardamom, on the other hand, introduces a warm, floral spice more common in Middle Eastern and South Asian desserts. Together, they create a sophisticated flavor profile that honors Italian simplicity while embracing global inspiration. This combination is particularly popular in modern Italian-American bakeries and restaurants, where chefs seek to reinterpret traditional recipes with fresh, cross-cultural flair.

A Cake for All Occasions

Today’s Italian-American olive oil cake with orange and cardamom is as versatile as it is delicious. It can be served plain with a dusting of powdered sugar, glazed with citrus syrup, or paired with mascarpone or whipped cream. Its moist texture and aromatic flavor make it suitable for breakfast, afternoon tea, or elegant dessert tables. The use of high-quality extra virgin olive oil not only enhances the flavor but also pays homage to the deep agricultural heritage of Italy.

In many ways, this cake symbolizes the Italian-American story itself—rooted in tradition yet constantly evolving. Each ingredient carries meaning: olive oil for the homeland, orange for brightness and abundance, and cardamom for curiosity and openness to the wider world. The Italian-American olive oil cake with orange and cardamom continues to inspire home bakers and professional chefs alike, reminding us that food is a living language—one that speaks of history, adaptation, and shared joy.

Olive Oil Cake

Servings 12
Print Recipe Pin Recipe

Ingredients
  

  • 1 cup good-quality extra virgin olive oil
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp ground cardamom
  • 1½ cups sugar plus 2 Tbsp (for topping)
  • 3 large eggs
  • 2 oranges grated for zest
  • 2 Tbsp orange juice
  • 1¼ cups milk
  • powdered sugar for garnish

Instructions
 

  • Preheat the oven to 350℉.
  • Brush the bottom of a 9 inch round cake pan with olive oil, line the bottom with parchment paper, and dust with a small amount of flour to help make sure the cake doesn't stick.
  • In a bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
  • In a separate and larger bowl, combine 1½ cups of granulated sugar, cardamom, and eggs. Using a standing or electric mixer, mix until fluffy (3-5 minutes depending on your mixer of choice).
  • While mixing, slowly add in the olive oil until incorporated.
  • Reduce the speed to low and add the orange zest, orange juice, and milk of choice. Mix until smooth.
  • Add the flour mixture to the wet ingredients. Mix until fully combined.
  • Pour the cake batter in the pan and sprinkle with 2 tablespoons of granulated sugar.
  • Bake for 40-45 minutes or until a knife/toothpick inserted in the middle comes out clean.
  • Allow to cool for 30 minutes. Before serving, dust the cake with powdered sugar and orange zest!
Course: Breakfast, Dessert
Region: North America

Watch the Video

SHARE THE LOVE

You May Also Like

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.