Orange and cardamon cake


This easy whole orange cake is laced with cardamom and topped with honey-glazed oranges for a truly special afternoon tea treat or dessert.


  • 2 oranges
  • 4 eggs
  • 155g (3/4 cup) caster sugar
  • 115g (3/4 cup) self-raising flour
  • 100g (1 cup) almond meal
  • 2 teaspoons ground cardamom
  • Violets, to decorate (optional)


  • 2 oranges, thinly sliced
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) honey
  • 8 cardamom pods, bruised

    • Step 1
      Place whole oranges in a large saucepan and cover with cold water. Bring to the boil then simmer rapidly, covered, for 2 hours. Drain. Set oranges aside until cool enough to handle. Halve oranges, remove flesh and discard any seeds. Place flesh in a food processor and process until smooth. Transfer 1 1/2 cups of the puree to a bowl.
    • Step 2
      Preheat oven to 180C/160C fan forced. Lightly grease a 2L (8 cup) bundt pan. Use electric beaters with the whisk attachment to whisk eggs and sugar for 5 minutes or until pale and creamy. Fold in orange puree. Fold in sifted flour, almond meal and ground cardamom until combined. Pour mixture into prepared pan. Smooth the surface.

      • Step 3
        Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly, before transferring to a wire cake rack to cool completely.
      • Step 4
        For the glazed oranges, place the sliced oranges in a frying pan over medium‑high heat. Add enough cold water to cover and bring to the boil. Drain. Repeat 3 times then remove the orange slices from the pan.
      • Step 5
        Using the same pan, stir 375ml (1 1/2 cups) water, sugar, honey and cardamom pods over medium-high heat until sugar dissolves. Return orange slices to pan and reduce heat to medium. Simmer gently, stirring occasionally to rearrange the orange slices (so they cook evenly), for about 50 minutes or until the orange is translucent and the liquid is syrupy. (It will thicken more on cooling.) Drain slices in colander over a bowl, reserving the syrup. Set both aside to cool.
      • Step 6
        Top cake with cooled orange slices, a drizzle of syrup and the violets, if using.

See also  Dump Cake I