Cardamom Olive Oil Cake

What I crave most in a cake, and believe me I crave them often, is the texture. I want it moist, tender, and never ever dry (I think that’s why I always gravitate towards a pound cake or an olive oil cake…). I’ve made countless versions over the years, and I always like to switch it up, but this is definitely one of my favorites. The cardamom adds just the right amount of warmth, and the crumb is soft and fragrant without being too sweet. It’s the kind of cake that works any time of day – morning coffee, afternoon snack, or late-night craving.

Ingredients:

• ¾ cup olive oil

• 1 ⅓ cup granulated sugar

• 3 large eggs

• ½ cup almond milk

• 1 tsp vanilla paste (or extract)

• 1 tsp lemon juice

• 2 tsp baking powder

• ½ tsp salt

• ½ tsp ground nutmeg

• 1 tsp ground cardamom

• 2 cups all purpose flour

Instructions:

1. Preheat your oven to 375F. Grease and line a loaf pan with parchment paper (I like to cut the paper so that it fits across the middle and the ends stick out).

2. In a large bowl, whisk together the olive oil, sugar, eggs, vanilla, lemon juice, and almond milk until smooth and well combined.

3. Stir in the baking power, salt, nutmeg, and cardamom.

4. Gently fold in the flour using a spatula or wooden spoon. Be careful not to overmix - stop as soon as there are no visible streaks of flour (this ensures a bouncy and airy texture).

5. Pour the batter into the load pan and bake for 60-75 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing (believe me, it’s worth the wait).

Serving suggestions: serve with a dollop of Greek yogurt and a drizzle of rosemary honey, or with an espresso.