Home
Blog
Blood orange and cardamom cake

Blood orange and cardamom cake

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:

Serves 8-10

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...

Romesco Inspired Chopped Salad

A chopped salad, Romesco style. Easy, breezy, and ready in 20 minutes this bowl is simple, but very rewarding. Its full of hearty grains, delicious chickpeas, and drizzled with plenty of liquid gold to bring it all together. This is quite possibly the most rewarding bowl to make AND munch—it's easy, breezy, ready in 20 mins, thanks to Merchant Gourmet's pouch ready jumbo chickpeas and glorious grains. And for deliciousness with zero waste twist, feel free to swap out the Tenderstem broccol...

Caprese Style Butter Bean Salad with Griddled Courgettes

A twist on your classic Caprese salad, with all of the freshness, and even more fibre. This Caprese-style salad swaps mozzerella for Merchant Gourmet's pouch ready Giant Butter Beans for a quick, filling salad, perfect for when you don't have time to cook. Topped with charred courgettes, burst cherry tomatoes, creamy burrata, and pesto—this is a taste of summer. Here's the method: Feeds 2 Cut the courgettes into 1cm strips lengthways. Place in a colander, sprinkle lightly with flaky...

Spring Risotto with Extra Virgin Olive Oil

We’ve swapped butter for EVOO in this green risotto that just sings of spring. Using liquid gold at every stage; softening the onions, toasting the rice, building the green base, and finishing with a drizzle that gives it that final peppery kick and a fresh hit of vibrant aroma. Your risotto just got extra. Enjoy the freshness of spring with this vibrant green plate. You could sub in whatever spring vegetables you prefer, and swap rocket for spinach if you’re looking for an even richer colou...