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Ingredients
- unsalted butter for greasing pan
- 2 green cardamom pods
- 1 2/3 c granulated sugar
- 4 large eggs
- 2 large egg yolks
- 1/2 tsp coarse salt
- 1 tbs orange zest
- 2 tsp vanilla extract
- 1 c evoo
- 2 1/3 c flour (10 oz) plus more for dusting
- 1 tbs baking powder
- 1 lb granny smith apples (about 2 large apples), peeled cut into dice
- 2 tbs powdered sugar
- 1 1/2 c lightly sweetened whipped cream, for serving
Details
Servings 12
Preparation time 35mins
Cooking time 280mins
Preparation
Step 1
1. Preheat oven to 350 degrees F. Generously grease and flour a 14 -cup bundt pan. Heat cardamom pods in a small skillet over medium, stirring often, until lightly toasted and fragrant, about 2 mins. When cool enough to handle, crack open outer shells, and transfer small brown seeds to a mortar and pestle. Discard shells. Crush seeds until finely ground; set aside.
2.Place sugar, eggs, egg yolks, and salt in a bowl of a mixer with whisk attachment. Beat on medium speed until mixture is light and fluffy, about 2 mins. Beat in orange zest, vanilla, and cardamom, stopping to scrape down sides of bowl as needed.
With mixer running, gradually add evoo in a slow, steady stream, slowing pouring as necessary to ensure oil is fully incorporated.
3. Sift flour and baking powder over egg mixture. Using a rubber spatula, fold in flour mixture until almost completely incorporated; add apples and fold in just until combined. Spoon batter into prepared pan. Bake in preheated oven until golden brown and a long wooden pick inserted in center comes out clean, about 1 hour.
Transfer cake in pan to a wire rack, let cool 30 mins. Invert cake onto wire rack, and cool completely, about 2 hours. Sprinkle with powdered sugar and serve with whipped cream.
--Cake can be wrapped in plastic wrap and stored at room temp up to 2 days.
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