Orange Cardamom Cake (Without Olive Oil)

Ingredients

• 3 large oranges
• 1 cup granulated sugar (200 g)
• 2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 teaspoons ground cardamom
• 1 cup plus 1 tablespoon vegetable oil, divided (240 ml)
• 3 eggs (at room temperature)
• 1 tablespoon powdered sugar

Instructions

1. 1

   Preheat the oven to 350℉ and position the rack in the middle. Grease a 10-cup (2.4 L) Bundt pan with 1 tablespoon of the oil, then dust it with 1 tablespoon of the flour. Tap the outside of the pan to circulate the flour so that it covers the inside surface.

2. 2

   Zest the oranges (avoiding the white pith) into a small bowl to yield roughly 4 to 5 tablespoons of orange zest. Juice the oranges into a separate small bowl to yield 3/4 cup (180 ml) of juice (you can also use store bough 100% orange juice).

3. 3

   In a large bowl, add the sugar and rub the zest into using your fingers to release the oils. Add the rest of the dry ingredients (the remaining 2 cups (240 g) flour, the baking powder, salt, granulated sugar and cardamom). Whisk all the ingredients together to combine.

4. 4

   In a medium bowl, whisk the remaining 1 cup (240 ml) oil, the eggs, and orange juice until combined.

5. 5

   Gradually fold the wet ingredients into the dry ingredients using a silicone spatula until the wet and dry ingredients are just combined and you no longer see flour streaks. Do not over mix the batter or that will result in a dense cake. pour the batter into the prepared Bundt pan.

6. 6

   Bake for 45 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 10 to 15 minutes, then carefully flip onto a cake plate or stand. Let cool completely.

7. 7

   Dust with the powdered sugar, slice, and serve.