This adaptation of an Italian apple cake is moist and light, fragrant with freshly ground spices and studded with chunks of fruit:
1 tablespoon baking powder1 1/2 cups lightly sweetened whipped cream, for servingPreheat oven to 350°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 minutes. 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.
Beat in orange zest, vanilla, and ground cardamom, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add olive oil in a slow, steady stream, slowing pour as necessary to ensure oil is fully incorporated.Sift flour and baking powder over egg mixture. Using a rubber spatula, fold in flour mixture until almost completely incorporated; add apples, and fold just until combined. Spoon batter into prepared pan.
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