Orange and Cardamom Bundt Cake with Olive Oil

If you like aromatic cakes, with a tender crumb and that special something that makes them unforgettable, this orange, cardamom and olive oil bundt cake will make you fall in love. It's a soft and fluffy cake, with the fresh scent of orange and the warm touch of spices that makes it perfect for relaxed breakfasts, snacks in good company, or as a homemade dessert that's always welcome. The olive oil adds moisture and a wonderful texture that stays juicy for several days: the kind of cake you slice and that smells like home.

Today we make it in a special pan, the Bundt Squared from Nordic Ware, a modern take on the classic bundt. Its square, geometric design achieves a spectacular finish and clean, elegant slices in every portion. It's made from professional-grade cast aluminum, which ensures even baking, perfect browning and that flawless release we love in Nordic Ware pans. It's a mold made to last for years... and to shine every time you use it.

This bundt combines simplicity in preparation with a beautiful result and a surprising flavor. If you're looking for an easy recipe, using everyday ingredients with a sophisticated touch, and a pan that makes your cake look like a little jewel, you have the perfect combination. Let's get to the recipe.

Ingredients

For the cake:

• 380 g of wheat flour
• 2 teaspoons of baking powder (raising agent like Royal)
• 1 teaspoon of salt
• 2 teaspoons of ground cardamom
• 240 ml of mild olive oil
• 400 g of sugar
• 3 large eggs
• 240 ml of milk
• 1 teaspoon of vanilla extract
• Zest of 1 orange

For the orange syrup:

• 120 ml of orange juice
• 65 g of sugar

For the orange glaze:

• 120 g of powdered sugar
• 1–2 tablespoons of orange juice

Preparation

Prepare the cake:

1. Preheat the oven to 180 °C. Grease the Bundt® Squared pan with non-stick spray or butter it and dust with flour to line it.
2. In a bowl, mix the flour, baking powder, salt and cardamom.
3. In the KitchenAid mixer with the paddle attachment, beat the olive oil with the sugar.
4. Add the eggs one at a time, beating until incorporated.
5. Incorporate half of the flour mixture and half of the milk; mix. Add the remaining flour and milk and mix again.
6. Add the vanilla and the orange zest.
7. Pour the batter into the pan, filling it at most ¾ of the way. Tap gently to remove bubbles.
8. Bake 50–60 minutes, or until a skewer comes out clean.
9. Let rest 10 minutes in the pan and unmold onto a rack (it's important not to let it rest longer or shorter, so it isn't too soft or stick from the steam).

Prepare the syrup

1. Heat the orange juice and sugar in a small saucepan over low heat, stirring until it boils.
2. Cook 2–3 minutes.
3. With the cake already unmolded, pour or brush the syrup over it and let cool completely.
   

Tip: Before adding the syrup, poke the cake with a toothpick, making tiny holes all over the surface... This way the syrup will penetrate the crumb and it will be even more delicious!

For the glaze:

1. Mix the powdered sugar with 1 tablespoon of juice. Mix until incorporated.
2. Add a little more juice if needed until you reach a fluid texture.
3. Pour over the cake once it's cold and serve.