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Orange Cardamom Honey Cake

Orange Cardamom Honey Cake

Shivangi Rao
By Shivangi Rao
Course Dessert


  • 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!
Tried this recipe?Mention @raodyrecipes if you like it!