This seasonal recipe boldly combines fragrant cardamon, sweet orange, and punchy fresh extra virgin olive oil for a rich and indulgent dessert.
The oil will give the cake a lovely, moist texture that should keep for days! This recipe is definitely one to make on a weekend to enjoy throughout the week with your morning coffee.
Blood oranges are also at the peak of their deliciousness right now, so get them NOW while they're in season! You can obviously have them on their own or turn them into this beautiful and delicious cake inspired by the plant-based goddess that is Rachel Ama.
Here's the method:
- Preheat oven to 180c.
- Line the cake tin with baking paper and grease well with EVOO.
- Mix the juice of two oranges with the sugar. Keep stirring and heat VERY gently until the sugar is dissolved.
- Pour just enough of this syrup into the base of the baking tray to cover it and let it cool to room temperature. Set the rest of the syrup aside.
- Thinly slice one orange into rounds. Arrange on top of the base of the cake tin in the syrup. Cut the rinds off if you don’t like the slightly bitter taste of orange peel (tastes like marmalade). Don’t worry if the slices overlap in some places, as they need completely cover the base of the tray to keep the syrup separate from the cake mixture.
- Add the olive oil, plant milk and vinegar into the syrup remainder. Mix well with a fork.
- In a separate bowl, mix the flour, baking powder and ground cardamom pods. Stir in the syrup mixture with a spoon—don’t beat it!
- Pour the mixture over the orange slices in the cake tin. Be careful not to disturb the slices.
- Place the mixture into the oven for 40 minutes (or until the cake is cooked in the middle).
- Wait for the cake to cool before turning it upside down onto a plate to display the caramelised orange top.
📸 This photo and the tips came from the lovely Ella who is half of the duo running our warehouse!
Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.
You may also like...
Fragrant Corn Chowder
Time to welcome the cosy season with a steaming bowl of goodness! This recipe comes to us from the 2023 Green Michelin Star winning restaurant championing all things seasonal and sustainable—Apricity in Mayfair. With this steaming bowl of chowder, their team says "Adieu!" to summer salads and welcomes the arrival of luscious, harvest-time dishes like this one. It will pair beautifully with any punchy extra virgin olive oil like our Spanish one or Croatian ones. Here's the method: Serves 3-4 ...
Don't Drizzle. Pour!: A Q&A with Johnny Madge
In the depths of early lockdown when we really couldn't leave our homes, I was desperate to taste and learn more about olive oils. We had our oil from Crete, and some others I'd been able to find in the UK, but I needed something extra... Enter Johnny Madge, an international judge and one of the leading olive oil "tasters" in the world (more on that later)—and one of the most passionate ones I've met to date. After a guided virtual tasting with a selections of oils he sent us from his favour...
The Ultimate Andalucían Travel Guide
Discover a more "tranquilo" approach to travel with our guide to Spain's sunny south. We're talking what to eat, where to go, and why you’ll love it... “Those who don't have too much of a plan are often the ones that have the best time. When some travellers get frustrated with the late eating hours or shops closing for siesta, I tell them to be a trout, not a salmon.” — Alexis Kerner, international olive oil judge and sommelier based in Sevilla. Andalucía beckons the curious traveller. Co...