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Sunshine-on-the-Windowpane Olive Oil Cake with Cara Cara, Cardamom & Honeyed Kumquat Confetti

Sunshine-on-the-Windowpane Olive Oil Cake with Cara Cara, Cardamom & Honeyed Kumquat Confetti

This is my January cake: bright, clean citrus flavor in a tender crumb that stays plush for days, with crisp edges that feel café-perfect. I fold Cara Cara orange zest into an olive-oil batter (no mixer drama), then finish with quick honeyed kumquat “confetti” and a blizzard of flaky salt. Not too sweet, very fragrant, and exactly the kind of bake that makes a gray afternoon behave.

Camille Roux
Camille Roux
Prep: 20 minutes
Cook: 42 minutes
8
easy
dessert
winter-citrusolive-oil-cakeone-bowlnot-too-sweet+1

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Ingredients

  • 180 g Granulated sugar(Reserve 1 tsp for macerating the citrus if desired)
  • 4 g Fine sea salt(Plus flaky salt to finish)
  • 8 g Baking powder
  • 1 g Baking soda(A small pinch; helps browning and lift)
  • 1 tsp Ground cardamom(Freshly ground if you can)
  • 210 g All-purpose flour
  • 120 g Extra-virgin olive oil(Choose fruity, not bitter)
  • 120 g Whole milk(Or 90 g milk + 30 g yogurt for extra tenderness)
  • 2 Eggs(Large, room temp)
  • 1 tsp Vanilla bean paste(Or 1 tsp extract)
  • 2 Cara Cara oranges(Zest both; juice 1 (about 60 g))
  • 120 g Kumquats(Thinly sliced, seeds removed)
  • 45 g Honey(For the kumquat confetti)
  • 30 g Water(For the kumquat confetti)
  • 10 g Lemon juice(Brightens the confetti; about 2 tsp)
  • 1 pinch Flaky sea salt(To finish (non-negotiable))

Instructions

  1. 1

    Heat the oven to 175°C / 350°F. Grease and line an 8-inch (20 cm) round pan with parchment. Put the pan on a sheet pan (insurance against drips and uneven heat).

    10 min

    Tip: Preheat like you mean it. A timid oven makes tight crumb and pale edges.

  2. 2

    Make the honeyed kumquat confetti: add 120 g Kumquats, sliced, 45 g Honey, 30 g Water, and 10 g Lemon juice to a small saucepan. Bring to a gentle simmer, then cook 6–8 minutes until glossy and slightly softened but not collapsed. Cool to room temp.

    12 min

    Tip: You want jammy sheen, not marmalade. Overcooking turns the peel chewy.

  3. 3

    In a large bowl, whisk 180 g Granulated sugar, 4 g Fine sea salt, 8 g Baking powder, 1 g Baking soda, and 1 tsp Ground cardamom. Add 210 g All-purpose flour and whisk again to evenly distribute the leaveners.

    3 min

    Tip: This is my shortcut that’s safe: whisking leaveners into the dry ingredients is your “sift,” minus the fuss.

  4. 4

    In a second bowl (or a large measuring jug), whisk 120 g Extra-virgin olive oil, 120 g Whole milk, 2 Eggs, 1 tsp Vanilla bean paste, 2 Cara Cara oranges, zested, and 2 Cara Cara oranges, juiced until smooth and emulsified.

    2 min

    Tip: If it looks split, keep whisking 15 seconds. Emulsion = tender crumb.

  5. 5

    Pour wet into dry. Fold with a spatula just until no dry flour remains. The batter should be smooth and pourable, like thick ribbon.

    2 min

    Tip: Non-negotiable: don’t overmix. Overmixing makes the crumb tight like a bad alibi.

  6. 6

    Scrape into the prepared pan. Tap the pan once on the counter to pop big bubbles. Bake 35–42 minutes, until deep golden at the edges and a skewer comes out with a few moist crumbs (not wet batter).

    40 min

    Tip: Color is flavor. If it’s pale, it’ll taste flat.

  7. 7

    Cool 15 minutes in the pan, then unmold and cool completely on a rack.

    20 min

    Tip: If you cut it hot, you’ll compress the crumb. Let it set.

  8. 8

    Spoon the cooled honeyed kumquat confetti over the top. Finish with 1 pinch Flaky sea salt. Slice and serve.

    3 min

    Tip: Salt isn’t decoration here—it sharpens the citrus and makes the olive oil taste expensive.

Chef's Notes

Schedule Snapshot: simmer confetti 10 min (can be done 2 days ahead) • mix 10 min • bake ~40 min • cool 45 min. Why it works: olive oil keeps the crumb plush for days, and citrus juice plus zest give a clean, high-note perfume that tastes like January sun. The kumquat topping brings bitter-sweet complexity—grown-up, not candy. Cami’s shortcut note: no mixer, no syrup soak, no fussy frosting. The confetti does the “wow” with one small pot. Don’t skip this: (1) real preheat, (2) flaky salt finish, (3) zest both oranges—zest is the perfume, juice is the volume. Storage: covered at room temp 2 days, then fridge up to 5 days. Bring slices to room temp before serving for the softest crumb.

Frequently Asked Questions

How long does Sunshine-on-the-Windowpane Olive Oil Cake with Cara Cara, Cardamom & Honeyed Kumquat Confetti take to make?

Sunshine-on-the-Windowpane Olive Oil Cake with Cara Cara, Cardamom & Honeyed Kumquat Confetti takes about 1 hour 2 minutes total. That includes 20 minutes of prep and 42 minutes of cooking.

How many servings does this recipe make?

This recipe makes 8 servings.

What skill level is needed for Sunshine-on-the-Windowpane Olive Oil Cake with Cara Cara, Cardamom & Honeyed Kumquat Confetti?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sunshine-on-the-Windowpane Olive Oil Cake with Cara Cara, Cardamom & Honeyed Kumquat Confetti?

The main ingredients are: Granulated sugar, Fine sea salt, Baking powder, Baking soda, Ground cardamom, All-purpose flour, Extra-virgin olive oil, Whole milk, Eggs, Vanilla bean paste, Cara Cara oranges, Kumquats, Honey, Water, Lemon juice, Flaky sea salt.

What type of meal is Sunshine-on-the-Windowpane Olive Oil Cake with Cara Cara, Cardamom & Honeyed Kumquat Confetti?

Sunshine-on-the-Windowpane Olive Oil Cake with Cara Cara, Cardamom & Honeyed Kumquat Confetti is categorized as: dessert.