Orange Cardamom Honey Cake


This citrus laden cake from our friend Shivangi at Raody Recipes, is a gluten-free, and paleo-friendly winter treat.

Cardamom adds sweet notes reminiscent of Indian desserts and complements the cake’s orange and honey so well. The cake itself is made with almond flour, which when baked, becomes light and airy. And the blood oranges caramelized in coconut sugar atop the cake result in a beautiful, vibrant dessert. [Editor’s Note: original recipe created for Bi-Rite by Shivangi Rao of Raody Recipes.]


2 cups packed, blanched almond flour

1 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine sea salt optional

4 eggs beaten

2/3 cup honey

1/4 cup extra virgin olive oil (see note)

3 blood oranges or mandarins (seeds removed), sliced into thin slices

1 blood orange, zested

3 teaspoon coconut sugar for dusting bottom of cake pan


Preheat oven roasted 325 F.

Grease a 9-inch springform pan with unsalted butter, and line the bottom with parchment paper. Dust parchment paper with coconut sugar.

Lay slices of oranges in concentric circles on the bottom of the sugar-dusted springform pan. Start in the center with one slice of orange and work your way to the edges of the pan, slightly overlapping each orange slice.

Whisk all wet ingredients (including zest from blood orange) in a medium mixing bowl until combined.

In separate large mixing bowl, combine dry ingredients and then slowly pour wet ingredients into dry, stirring until well combined.

Pour the mixture into springform pan on top of the layer of oranges and bake at 325 F for 45 minutes (or until toothpick comes out dry.)

When fully cooked, let the cake cool completely before removing springform pan. When cake is cooled, remove pan and flip cake so that oranges are on top. Remove parchment paper slowly.

Serve at room temperature, and top with vanilla ice cream if you wish.

Note: Shivangi uses Bi-Rite Extra Virgin Olive Oil from Puglia

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