This cake is perfect paired with a midday tea or coffee. It is orangey, sweet enough, and there’s flaxseed meal included for a bit of fiber. The cake also smells wonderful when baking because of the cardamom. Serve by itself or topped with yogurt or whipped cream.
Yield: 1 loaf
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cardamom
- 2 tablespoons orange zest
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream or full-fat Greek yogurt
- 1/2 cup olive oil, plus more for greasing the pan
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Preparation
Preheat the oven to 350°F. Grease a glass loaf pan with olive oil (I used an 8.5-inch x 4.5-inch loaf pan).
Whisk the flour, flaxseed meal, baking powder, salt, and cardamon in a medium bowl.
In a large bowl, combine sugar with the orange zest. Rub together with your fingertips or stir with a spoon until the sugar is orange and fragrant. Whisk in the eggs, sour cream, olive oil, orange juice, and vanilla extract together until combined.
Stir the wet mixture into the dry ingredients until just combined. Pour the batter into the pre-greased pan and bake until the top is golden, the edges are browned, and a toothpick inserted into the center of the cake comes out clean, 50-60 minutes. Let the cake cool before slicing.