Orange Cardamom Olive Oil Cake

Preparation

1. Preheat oven to 350°F. Use non-stick spray or butter to coat the inside of the Lodge Cast Iron Loaf Pan and line with parchment paper so that there is a little bit of parchment hanging over each long edge of the pan. 
2. Remove the zest from the oranges and reserve 2 Tbsp for the glaze.
3. Cut the zested oranges in half and juice them. Set aside.
4. In a medium mixing bowl combine the sugar and remaining orange zest. Use your fingers to mix the zest into the sugar. 
5. Add ⅓ cup of the orange juice and the yogurt, whisk together to combine.
6. Whisk in the eggs one at a time.
7. In a separate medium mixing bowl combine the flour, baking powder, baking soda, salt and Spicewalla Cardamom Powder. Stir to combine. 
8. Add the dry ingredients to the bowl of wet ingredients and whisk together. 
9. Slowly drizzle in the Brightland Alive Olive Oil while gently stirring with a rubber spatula until fully combined.
10. Pour the batter into the prepared Lodge Cast Iron Loaf Pan. Sprinkle Spicewalla Cardamom Sugar on top.
11. Bake for 55-65 minutes until golden brown and a knife or toothpick inserted into the center of the cake comes out clean. 
12. While the cake is baking, make the glaze by combining the Brightland Orange Blossom Honey with the orange juice in a small mixing bowl. Microwave for 30 seconds then stir to combine. Set aside. 
13. Remove the cake from the oven and cool in the pan for 10 minutes. Place a wire cooling rack on top of a sheet tray. Gently loosen the ends around the cake with a butter knife. Use the excess parchment to gently lift the loaf out of the pan and onto the cooling rack.
14. Pour the glaze over the cake and let cool for another 30 minutes. 
15. Slice and enjoy!
     

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