Orange Olive Oil Cake

1. Preheat oven to 350 degrees F. Spray a 9 inch springform pan with cooking spray. I also placed a round of parchment in the bottom and sprayed that as well to insure an easy release. Wrap the outside of the pan bottom in heavy duty foil to catch any possible leaks.
2. Zest 1 and 1/2 oranges, then squeeze as many oranges as you need to yield 3/4 cups juice. This took exactly three oranges for me. Set aside.
3. Whisk together the flour, baking powder, salt and cardamom (if using)
4. Beat eggs on medium high until broken up and combined, about 1 minute.
5. Slowly add the sugar and continue beating until light and pale yellow, about 3 minutes.
6. On low speed, alternate adding your flour mixture and oil to the egg/sugar mixture, beginning and ending with the flour mixture. (1/3 flour, 1/2 oil, 1/3 flour, 1/2 oil, 1/3 flour) mixing until mostly combined after each addition.
7. Add the orange juice and zest and mix carefully to incorporate as this mixture will splash. I usually pulse my stand mixer a few times (by turning to my lowest speed briefly a few times) to incorporate it then turn it to low to finish mixing.
8. Pour batter into prepared pan.
9. Bake for 50-60 minutes or until toothpick inserted in center comes out with just a few moist crumbs. I covered my cake with foil, just lightly laying a piece on top of the pan, for the last 15 minutes as the top was getting brown and I didn't want it to brown further. My pan was deep enough so that the foil did not touch the top of the cake. If you think that it might be an issue, tent the foil to keep it away from the cake surface.
10. Allow to cool for 5-10 minutes in pan, then remove ring around springform pan and allow to cool completely on a rack.
11. Cover cake and let sit overnight. (See notes below)
12. Sprinkle with powdered sugar and serve.

Original recipe can be found here.