Orange Cardamom Honey Cake
Cardamom adds sweet notes that remind me of Indian desserts, and complements the orange and honey so well in the cake. The cake itself is made from almond flour, and when baked, becomes light and airy. The blood oranges are caramelized in coconut sugar and top the cake, resulting in a beautiful, vibrant cake.
PREP TIME
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COOK TIME
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INGREDIENTS
12
Serves: 6-8
Ingredients
- 2 cups2 cups2 cups Almond Flour, packed
- 1 tsp1 tsp1 tsp Ground Cinnamon
- .5 tsp.5 tsp.5 tsp Cardamom Seed, ground
- .5 tsp.5 tsp.5 tsp Baking Soda
- 1 tsp1 tsp1 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Sea Salt, fine (optional)
- 444 Eggs, beaten
- .667 cup.667 cup.667 cup Honey
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 333 Blood Orange, or mandarins (seeds removed), sliced into thin slices
- 111 Blood Orange, zest
- 3 tsp3 tsp3 tsp Coconut Sugar, (for dusting bottom of cake pan)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat oven roasted 325 degrees F.
- Grease a 9-inch springform pan with unsalted butter, and line the bottom with parchment paper (or grease as well). Dust bottom with coconut sugar (about 3 tsp).
- Lay slices of oranges in concentric circles on the bottom of the sugar dusted springform pan, starting in the middle with one slice of orange and working your way to the edges of the pan. Slightly layer the oranges on top of each other.
- Whisk all wet ingredients (including zest from orange) in a separate mixing bowl until combined.
- Pour wet ingredients into dry and stir until well combined.
- Pour the mixture into springform pan on top of the layer of oranges.
- Place in oven and bake for 45 minutes or until toothpick comes out dry.
- Remove from oven when finished and let cool completely.
- Remove cake from springform pan and flip so that oranges are on top. Remove parchment paper slowly from the top.
- Use a sharp knife to slice into 8-10 slices.
- Serve at room temperature, and top with vanilla ice cream if you wish! Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Desserts Gluten Free Grain Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 246 |
| Fat: | 14 g |
| Carbohydrates: | 34 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 404 mg |
| Fiber: | 1 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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