I brought this blood orange and cardamom olive oil pound cake to my book club and as they collectively tasted the cake, the group of outspoken women was left speechless for several moments. To say this cake was hit would be an understatement.
This blood orange and cardamom olive oil pound cake is overflowing with the rich spice of cardamom, sweet splashes of vanilla, and the tart pucker of blood oranges. It’s not just the flavor of this cake that wins tasters over, though; it’s the texture. Olive oil pound cakes are just as rich as their buttery peers, more moist, and don’t leave you with the same heavy feeling.
Blood Orange and Cardamom Olive Oil Pound Cake Recipe
I have two lovely bloggers to thank for this recipe. First, I was inspired to make an upside-down blood orange and cardamom cake after seeing the beautiful caramelized blood orange and cardamom cake by Louise on Cygnet Kitchen. The olive oil pound cake recipe that I used as the base of the cake was adapted from the citrus olive oil cake by Naomi of Baker’s Royale. Both bloggers are exceptionally talented and I encourage you to check out their recipes and stunning photography.
Lest you still have hesitation as to whether to bake this recipe soon, remember that blood oranges are not around all year. A few years back I was obsessed with baking something with blood oranges for Halloween. The key problem with that plan was that blood oranges aren’t in season in the fall. Hunt as I might, I couldn’t find fresh blood oranges anywhere. Now, when I see blood oranges on the grocery shelves, I need to grab them up and enjoy them while they are around. I encourage you to do the same.