Whole Orange and Cardamom Cake (Gluten/Lactose Free)

No flour or butter in this delicious moist and fragrant orange cake that uses whole oranges to make it super zingy! It’s gluten and lactose free is super moist and keeps for a week in the refrigerator. Serve with whipped cream, Greek yogurt or this delicious cashew cream.

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Whole Orange and Cardamom Cake (Gluten and lactose Free)
Serves 6-8

The cake:
3 oranges, (2 for the cake batter, 1 for garnish)
1 1/4 tsp baking powder
6 eggs
1 1/4 cups sugar
1 tsp cardamom
2 3/4 cups almond flour or ground almonds

The syrup:
1 cup sugar
1 cup water

A 9” spring form tin

Cover the oranges with cold water, bring to the boil and simmer for 30 minutes. Remove the oranges to cool and discard the water.

Preheat the oven to 350 degree Fahrenheit. Grease and line a 9″ cake pan with parchment paper.

Cut 2 of the oranges into chunks (reserving 1 orange for garnish) and place into a food processor. Pulse until a marmalade consistency. It doesn’t need to be completely smooth.Pour into a large bowl.

Whisk into the bowl the almond meal, eggs, baking powder, cardamom and sugar until all are combined and pour into the spring form pan and bake for 45-60 minutes until the top of the cake is golden. Remove from the oven and allow to cool slightly.

Boil 1 cup of sugar and 1 cup of water to make a syrup. Whisk in 1 TBS orange liquor (optional) Remove the cake from the spring form pan and brush the top and sides of the cake.

Garnish the top of the cake with slices of the reserved orange and brush with the remaining syrup. Cool completely before serving.

Cashew cream
1 ½ cups roasted UNSALTED cashews
1 cup water plus an extra if required

1 TBS maple syrup (optional)

Put the cashews in a saucepan and cover with cold water. Bring to the boil. Remove from the heat and set aside for 15 minutes. Drain the cashews and discard the water.

Place the cashews and maple syrup (optional) in a blender and blend with 1 cup of water until smooth and creamy, add a little more water if needed.

Transfer to a bowl and refrigerate for about an hour to allow the cream to set up

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