Orange & Cardamom Blender Cake
Orange & Cardamom Blender Cake
Ingredients
For the Cake
- 1 medium orange, organic, boiled until tender, seeds removed
- 1/2 cup olive oil
- 1 1/2 cups almond flour
- 1/2 cup maple syrup
- 1/2 cup all-purpose flour, or gluten-free all-purpose flour blend
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
For the Simple Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
For Garnish
- 1/4 cup pistachios, chopped
- 1 tablespoon dried rose petals, optional
Instructions
- 1
Place the whole orange in a small saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes, or until the orange is very tender when pierced with a fork. This helps reduce bitterness.
⏱️ 30 min
- 2
While the orange is simmering, prepare the flax egg by combining 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Stir well and let it sit for 5 minutes to thicken.
⏱️ 5 min
- 3
Preheat your oven to 350°F (175°C). Lightly grease and flour a 6-cup fluted bundt cake mold or a 9-inch round cake pan.
⏱️ 2 min•🌡️ 350
- 4
Once the orange is tender, carefully remove it from the water and let it cool slightly. Once cool enough to handle, cut the orange into quarters and remove any seeds. Do not remove the peel.
⏱️ 5 min
- 5
Add the prepared orange pieces, olive oil, almond flour, maple syrup, all-purpose flour, thickened flax egg, baking powder, ground cardamom, and salt to a high-speed blender. Blend until the mixture is completely smooth and no orange chunks remain, scraping down the sides as needed.
⏱️ 5 min
- 6
Pour the smooth batter into the prepared cake mold. Tap the mold gently on the counter a few times to release any air bubbles.
⏱️ 1 min
- 7
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
⏱️ 25 min•🌡️ 350
- 8
While the cake is baking, prepare the simple syrup. In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and set aside.
⏱️ 5 min
- 9
Once baked, remove the cake from the oven and let it cool in the mold for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min
- 10
Once the cake is cooled, generously drizzle the simple syrup over the entire cake. Garnish with chopped pistachios and optional dried rose petals before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Orange & Cardamom Blender Cake
Ingredients
For the Cake
- 1 medium orange, organic, boiled until tender, seeds removed
- 1/2 cup olive oil
- 1 1/2 cups almond flour
- 1/2 cup maple syrup
- 1/2 cup all-purpose flour, or gluten-free all-purpose flour blend
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
For the Simple Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
For Garnish
- 1/4 cup pistachios, chopped
- 1 tablespoon dried rose petals, optional
Instructions
- 1
Place the whole orange in a small saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes, or until the orange is very tender when pierced with a fork. This helps reduce bitterness.
⏱️ 30 min - 2
While the orange is simmering, prepare the flax egg by combining 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Stir well and let it sit for 5 minutes to thicken.
⏱️ 5 min - 3
Preheat your oven to 350°F (175°C). Lightly grease and flour a 6-cup fluted bundt cake mold or a 9-inch round cake pan.
⏱️ 2 min•🌡️ 350 - 4
Once the orange is tender, carefully remove it from the water and let it cool slightly. Once cool enough to handle, cut the orange into quarters and remove any seeds. Do not remove the peel.
⏱️ 5 min - 5
Add the prepared orange pieces, olive oil, almond flour, maple syrup, all-purpose flour, thickened flax egg, baking powder, ground cardamom, and salt to a high-speed blender. Blend until the mixture is completely smooth and no orange chunks remain, scraping down the sides as needed.
⏱️ 5 min - 6
Pour the smooth batter into the prepared cake mold. Tap the mold gently on the counter a few times to release any air bubbles.
⏱️ 1 min - 7
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
⏱️ 25 min•🌡️ 350 - 8
While the cake is baking, prepare the simple syrup. In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and set aside.
⏱️ 5 min - 9
Once baked, remove the cake from the oven and let it cool in the mold for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min - 10
Once the cake is cooled, generously drizzle the simple syrup over the entire cake. Garnish with chopped pistachios and optional dried rose petals before serving.
⏱️ 2 min