Indulge in a delightful Whole Orange and Cardamom Cake, gluten and lactose-free, bursting with citrus flavor and aromatic spices. Perfect for all!
Deliciously Moist and Aromatic Dessert for All Dietary Needs
This delightful Whole Orange and Cardamom Cake is an impressive dessert that showcases the vibrant flavors of whole oranges, making it both moist and fragrant. The recipe is gluten and lactose-free, using almond flour to create a rich texture that pairs beautifully with the zingy orange essence. The cake is easy to prepare, requiring just a few key ingredients: three oranges, eggs, sugar, cardamom, and baking powder. After simmering the oranges, they are blended into the batter, adding a unique marmalade-like consistency that enhances the cake’s flavor profile. Once baked to a golden perfection, the cake is brushed with a homemade syrup for an extra touch of sweetness.
For those looking to elevate their dessert experience, a simple cashew cream can be made as a creamy topping. This vegan option combines roasted unsalted cashews and water, blended until smooth, with the option of adding a touch of maple syrup for extra sweetness. The cream can be refrigerated to achieve a delightful consistency that complements the cake beautifully. Whether served with whipped cream or Greek yogurt, this Whole Orange and Cardamom Cake is sure to impress guests and keep well in the refrigerator for up to a week.
Zesty Bliss: A Wholesome Delight Infused with Aromatic Spices
As we approach the holidays I want to share with you some wowser dishes that are going to Grace your Thanksgiving and festive tables and that you can make at home and say well I made this dish and you can see I didn’t buy this one at Sam’s Club when I’m making a lot of the recipes and putting the videos out there I do get a lot of emails saying don’t.
Forget us the gluten freeze the lactose intolerance well today this recipe is for you but not just for you it’s for everyone at home too because it’s a beautiful dish I’m making a Sicilian orange cake with a cashew cream a cashew cream that’ll be interesting so you’ve got to watch the video just for the end part for that you see it’s not just the.
Zest and the juice that make this Sicilian orange cake uh so moist and and zingy and fruity and citrusy put away the zester put away the greater in this recipe we use the whole orange and it’s always difficult to use the whole orange it does give the most flavor but you you’ve got that white pith around the orange and that is really really bitter.
But if you actually boil the oranges for 30 minutes they get nice and soft but it also takes away that bitterness in the pith and then all we’ve got to do is chop them up put them in the blender and we made like a a pulpy uh like a sugar-free marmalade take the stalks off the oranges make sure there’s no labels on.
There too and the whole orange really does take uh this cake to the next level with its it citrusy uh notes its flavors it’s so sharp and it’s just absolutely gorgeous cut into it you don’t have to cool them down completely um but let them cool a little bit so you can handle them and then just chop them into chunky pieces they’re going in the blender.
They’re going to pury anyway okay smell so good they really do right beautiful pieces like that and then into the food processor I’m going to Blitz them for about a minute 2 minutes I actually like some little chunky pieces in there it gives some texture to the cake so I’m going to put them on just to blend them.
For a little bit to pulse and then I’m going to put it on pulse all right so whiz them around a little bit and then on pulse still some chunky bit in there but as I said I do like that if you don’t want the chunky bits in there then actually what you can do is put the.
Oranges and the eggs in the blender and Blitz it all together and that way you get just almost like a soup so you don’t get any lumps or anything in there but I put all of this orange into my bowl now it said that the recipe was invented by Monks at the Benedictine Monastery in.
Katan in Sicily now I don’t if that’s true or not maybe it is maybe it isn’t but whoever it was that came up with the idea of using whole oranges in an orange cake it’s brilliant so next I’m going to take my eggs I’ve not beaten them up cuz I’m going to beat them in here and put the eggs into the orange mix mix it together.
And break up those eggs look at that gorgeous color and it smells amazing already then I’m going to add sugar and cardamon too I love cardamom in there it’s my favorite Indian spice to use and I love uh the the sort of piney floral citrusy menthal notes uh that really oh oh my you smell that it’s absolutely incredible if you’re not a.
Big fan of cardamon then instead of that uh you can put some cinnamon in there and also you can drop some cranberries in there uh dried cranberries make it really festive that orange and red together um or if you want to make it really really nice for the kids some chocolate chips chocolate and orange they go perfect right next I’m going to.
Put almond flour in there and then some baking powder and just stir that in um by using um almond flour we end up with this delicious cake that becomes glutenfree really really tasty so everyone’s going to love this one at home and that is all there is to it just make sure everything’s mixed in once.
Everything’s mixed in together it’s going into my spring form tin there little Flex of cardamum in there really does make a difference and then into the oven 350° for about 45 minutes or so maybe an hour depending on your oven.
Once he comes out of the oven um it’s going to spring back a little bit still going to be hot very hot uh we can’t turn this out right away or it’s going to collapse so just set it to one side let it cool down properly and then after about 15 minutes or so then we’re going to put some syrup on there and open this.
Uh spring form pan take it out of the mold so I’ve made here some syrup some simple syrup the recipe is in the description uh so you can make this at home if you want you don’t have to the orange cake is amazing as it is like that but what I think is really really nice is if we make it really sticky on top and this I’ve got um sugar and water.
And some orange lure in there as well again don’t have to you can use orange um zest in there you can use orange juice I’ll just make a a nice syrup um but this little lure uh boil it so it Cooks off the alcohol um and then once we’ve done that uh I can take this and just dab this over the top of my.
Cake and it’s best to do it while it’s not too hot not too cold and then the syrup just sticks nicely uh to this sponge and we can do around the sides too so lift that all yes really really pretty what I can do now is lift this sponge.
Off the bottom put my hand underneath and pull the paper from underneath it and and then sit it onto my rack it’s still hot but I do want it hot because like I said I want to put more syrup on this around the sides so just brush all the way around the sides if you love the syrup take a fork and make some holes in the.
Top you know like you’re air eting the lawn and the syrup will run down into the sponge you don’t need to because it’s already really really nice and moist and gooey and orangey and citrusy inside now we’ve got to let it cool completely and once it’s cool completely we can put a few.
Little orange pieces on the top but while I’m doing that I mentioned earlier I’m making a cashew cream to go with it if you want to at home you can just have it as it is you know with a cup of tea some Bar’s tea uh or uh you can serve it with Greek yogurt uh big dollop of Greek yogurt on there absolutely gorgeous whipped cream.
If you want to do that instead but I said I’m making this glutenfree lactose free so I’m going to make some cashew cream the recipe is in the description below and I’m just going to walk through how you make that to go with it while this cake cools down right the cashew cream there’s a recipe for it in the description below and it’s so easy to.
Make and it’s so versatile and you can use it as a Savory a little tahini in there um a little garlic in there and use it for salad dressings or for desserts and I actually make mine and put a little maple syrup in there and it makes the most perfect cream that’s not too sweet and of course it’s much healthier than having the heavy cream so.
You start off with some cashew nuts and if you want the cream to look really really white like real cream then you use the raw cashew nuts not salted never never salted I like the flavor of the roasting on the cashew so I don’t mind a little uh darker color so I take the roasted cashews but no salt on them at all then I put some water over the top.
Cover them bring them to the boil soon as they’ve come to the boil put them on the side let them sit there for 15 minutes then I’m going to strain them off and look this is what they look like once they’ve been sat there for 15 minutes and they’ve gone cold all you do next is put them into the blender and add some water in there a little maple.
Syrup if that’s what you’re going to use and you make you Blitz it and you make this most incredible cashew cream look at that how smooth and creamy and comforting is that cashew cream I decorated the top of my cake uh with some more orange I actually boiled an extra orange for 30 minutes uh Let It Go.
Cold sliced it cut it into little segments there and then brushed some of the syrup over the top so that will give us some texture and some color um and some gorgeous flavor too let’s cut into it oh my goodness look at that absolutely gorgeous really really moist inside and I can smell the orange and I can smell the.
Cardamom and a little of the cashew cream make sure you’ve got everything on there give this a taste it’s not sweet it’s really citrusy um it’s a fantastic fantastic cake for going into.
The holidays for the fall for Autumn I think your family and friends are going to love it too and it’s so easy to make invite all your gluten-free friends your lactose intolerant friends too because this is a keeper this recipe thanks for watching hopefully you’ve enjoyed the video um lots more coming up give me a thumbs up subscribe if you.
Haven’t already leave me a comment below let me know what yours turned out like I’ll see you again soon
