Step 1

Preheat the oven to 350F and prepare a 9-inch springform baking pan by greasing it, dusting it with flour, then placing a circular sheet of parchment paper to cover the bottom for extra ease of removal.

Step 2

Zest and juice 2 Sumo Citrus. Set aside.

Step 3

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

Step 4

In a large bowl beat eggs for about a minute. Slowly add sugar a little at a time while beating until the mixture is thickened, pale, and fluffy, about 2 more minutes.

Step 5

On low, add flour a little at a time then add olive oil and beat until just combined (olive oil can take on a strong, unpleasant flavor when over mixed so be mindful).

Step 6

Add orange juice and zest and mix carefully on low.

Step 7

Pour the mixture into the prepared baking dish.

Step 8

Bake for 50 minutes to an hour, covering the top with foil towards the end if it’s browning too rapidly.

Step 9

While the cake is baking make the glaze. Add sugar and Sumo Citrus juice to a medium pot and stir together over low until sugar has dissolved.

Step 10

Add crushed or ground cardamom and simmer until slightly thickened and syrupy. Remove from heat and set aside.

Step 11

When the cake is done, cool for 20 minutes then pour the glaze evenly over top. Remove the outer ring of the pan and transfer it to a wire rack to cool fully.

Step 12

Serve with fresh Sumo Citrus slices, powdered sugar, and fresh whipped cream or creme fraiche on each slice if desired.