When I received the Bi-Rite x Bittman CA Citrus Experience Box, I was so excited. Every winter, Bi-Rite offers some of the best citrus its local growers offer from all over California, and they ship nationwide! My seasonal box had mandarins, kumquats, naval oranges, blood oranges, cara cara oranges, and more! I was so happy to have the opportunity to taste peak of season citrus, all with the convenience of it being delivered to my door!
As soon as I got it, I knew I had to make something with this gorgeous citrus. The vibrant reds from the blood oranges drew me in, and I thought of how delicious it would taste in cake form. I decided to make a gluten free and paleo friendly Orange Cardamom Honey Cake. Cardamom adds sweet notes that remind me of Indian desserts, and complements the orange and honey so well in the cake. The cake itself is made from almond flour, and when baked, becomes light and airy. The blood oranges are caramelized in coconut sugar and top the cake, resulting in a beautiful, vibrant cake.
I hope you get to make this simple yet delightful cake, using Bi-Rite’s gorgeous citrus they’re offering this season. If you make this recipe, please leave me a comment below. Enjoy!
Orange Cardamom Honey Cake
- 2 cups packed, blanched almond flour
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 tsp fine sea salt optional
- 4 eggs beaten
- 2/3 cup honey
- 1/4 cup extra virgin olive oil I use Bi-Rite Market's EVOO
- 3 blood oranges or mandarins (seeds removed), sliced into thin slices I use citrus from Bi-Rite x Bittman CA Citrus Experience Box
- 1 blood orange zest
- 3 tsp coconut sugar for dusting bottom of cake pan
- Pre-heat oven roasted 325 degrees F.
- Grease a 9-inch springform pan with unsalted butter, and line the bottom with parchment paper (or grease as well). Dust bottom with coconut sugar (about 3 tsp).
- Lay slices of oranges in concentric circles on the bottom of the sugar dusted springform pan, starting in the middle with one slice of orange and working your way to the edges of the pan. Slightly layer the oranges on top of each other.
- Whisk all wet ingredients (including zest from orange) in a separate mixing bowl until combined.
- Pour wet ingredients into dry and stir until well combined.
- Pour the mixture into springform pan on top of the layer of oranges.
- Place in oven and bake for 45 minutes or until toothpick comes out dry.
- Remove from oven when finished and let cool completely.
- Remove cake from springform pan and flip so that oranges are on top. Remove parchment paper slowly from the top.
- Use a sharp knife to slice into 8-10 slices.
- Serve at room temperature, and top with vanilla ice cream if you wish! Enjoy!