This beautiful, zesty cake is a long-time favourite from my Mum’s kitchen—simple, delicious, and always a crowd-pleaser. It’s naturally gluten-free and dairy-free, making it perfect for a wide range of dietary needs, without compromising on flavour.

The base is made with whole boiled oranges, ground almonds, and eggs, giving it a moist, rich texture. The addition of cardamom brings a subtle aromatic twist that lifts the citrus and makes it just that little bit more special.

While I’ve tried making a sugar-free version using rice malt syrup, I found it turned out quite sour, so I recommend sticking with white sugar for the best flavour balance. You can also use coconut sugar for a lower-GI alternative, though the cake will be a bit darker in colour.

Ingredients

Cake:

• 3 oranges (plus extra for topping, see below)

• ¾ to 1 cup white sugar (or coconut sugar)

• 2½ cups almond meal (ground almonds)

• 5 eggs

• 2 tsp baking powder

• 3 tsp ground cardamom

• Optional: 3–4 cardamom pods, shelled and ground with a mortar and pestle, for added depth

Topping:

• 2 oranges, peeled and sliced into rounds

• ½ cup orange juice

• 2–3 tbsp coconut sugar

• Optional: a pinch of ground cardamom

Instructions

1. Preheat the oven to 170°C (340°F).

2. Grease and line a 23cm cake tin (or a 20cm tin for a higher-rise cake).

3. Boil the 3 oranges (whole, unpeeled) in a large pot of water for about 15 minutes to soften. Drain and cool slightly.

4. In a food processor, blend the boiled oranges (yes, skin and all!), sugar, and almond meal until smooth and well combined.

5. With the motor running on low, add the eggs one at a time, followed by the baking powder and cardamom.

6. Pour the batter into your prepared tin and bake for approximately 50 minutes, or until a skewer comes out clean. Allow to cool completely in the tin.

To make the topping:

1. In a large frying pan, place the orange slices, orange juice, coconut sugar, and a pinch of cardamom if using.

2. Simmer gently for a few minutes, until the oranges soften and the sugar has dissolved into a light syrup.

3. Once the cake has cooled, arrange the orange slices on top and spoon over the syrup for a glossy, citrusy finish.

A fragrant, flavour-packed cake that’s equally perfect for afternoon tea or a festive celebration.

Enjoy! 🍊✨