I’ve made this cake more than five times in a single week while testing this recipe and I did not get tired of it, which happens very rarely in the process of developing a recipe. Initially, there were no oranges involved—this was supposed to be a simple cardamom olive oil cake—but I’ve had a bunch of oranges to on hand so I decided to incorporate them in this scenario. For personal reasons, I am usually quite hesitant about eating orange peels: It reminds me of this panettone I used to eat as a child, that always had a bunch of orange peel chunks in there. They were never candied or anything, just little squares of bitter orange peel thrown in the dough that took the joy of eating a panettone away from me. With that said, I decided to give the orange peels another chance with a quick test and I’m so happy I did. I candied some thinly sliced oranges in a cardamom sugar syrup and placed them a the bottom of the baking pan, poured the cake batter on top, and baked them together. The orange taste worked so well with the olive oil and cardamom in there I had to keep it. I like to serve this cake with a tiny drizzle of olive oil on top and some tangy yogurt on the side. Helpful tools for this recipe: - Farmhouse Measuring Spoons - GIR Silicone Basting Brush - GIR Silicone Spatula