Orange, Olive Oil & Cardamon Cake
Packed with omega fatty acids and even a good dose of protein this luscious cake is trans-seasonal, refined sugar free and elevated by the hint of cardamom. Quick and easy to prep, this is sure to be a crowd pleaser.
Prep Time: 15 mins
Cook Time: 40 mins (+ 30 mins to cool)
Total Time: 55 mins
Servings: 12
Category: Desserts
Ingredients
1 cup extra-virgin olive oil (fruity, more neutral-tasting), plus extra for the pan
1 ½ cup almond flour
½ cup tapioca flour, plus more for the pan
2 tbsp coconut flour
1 tsp sea salt
1 tsp baking powder
¼ tsp baking soda
1 tsp ground cardamon*
1 cup plus 1 tbsp coconut sugar
3 large eggs
Grated zest of 2 oranges, plus 2 tablespoons fresh orange juice
½ cups almond milk or other plant-based milk
1 tbsp sifted confectioners’ sugar, for garnish
Method
Prepare the oven: Preheat the oven to 180°C with the rack positioned in the centre.
Prepare baking pan: Brush the bottom and sides of a 22cm round cake pan (ideally springform for ease) with a little olive oil. Line the bottom of the pan with a round of parchment paper and dust with a bit of tapicoa flour, shaking out the excess.
Mix together dry ingredients: In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
Beat wet ingredients with sugar: In a large bowl, combine the 1 cup coconut sugar, cardamom, and eggs. Using an electric hand mixer set on high, beat the mixture until thick and fluffy, about 5 minutes (or use a stand mixer on high speed). With the mixer running, slowly pour in the olive oil and beat until mixed. Reduce speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.
Combine wet and dry ingredients: Add the flour mixture to wet ingredients and mix on low just until the batter is uniform.
Bake cake: Pour the cake mixture into the pan and sprinkle the top with the remaining tablespoon of coconut sugar. Bake the cake for 45 to 60 minutes, or until the centre is set and a skewer inserted into the middle comes out clean (ovens vary, so check your cake at 40 minutes and monitor from there).
Cool cake: Allow the cake to cool for 30 minutes in the pan, then release springform pan (or run a small knife around the edge), invert the cake onto a large plate, then invert again onto a rack to cool completely.
Serve: Before serving, dust the cake with powdered sugar and sprinkle with orange zest. Serve with cream or coconut yoghurt for a vegan option.
Fine Details (per serving)
Protein: ~5.3g per slice
Hormones: Oranges are rich in three key nutrients - folate, fibre and Vitamin C - and studies have shown they can help to regulate oestrogen, cortisol and insulin, helping to stabilise blood sugar.
Studies have shown that Cardamom has a beneficial and anti-inflammatory effect on endocrine hormones, with significant improvement to inflammation in women with PCOS.
Nutrition information is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Notes
*Ground cardamon can be store bought or hand ground in a mortar and pestle