Rowie’s Orange and Cardamon Syrup Cake Recipe


2 unpeeled oranges

200g silken tofu

1 teaspoon ground cardamon

250g palm sugar, grated or whizzed in a food processor

125ml (1/2 cup) of olive oil

400g almond meal

Zest of 1 lemon

Zest of 2 oranges

1 teaspoon of gluten free baking powder


500ml (2 cups) strained orange juice

250g palm sugar, grated


Pre-heat the oven to 180 degrees C.

Grease and line a 22cm springform cake tin.

Boil the unpeeled oranges, covered in water, in a medium saucepan for 1 hour.

Discard the water and set the oranges aside to cool.

Cut open, remove pips and roughly chop 1 1/2 oranges (discard the remaining half).

You can prepare the oranges a day ahead if you wish.

Blend the oranges, silken tofu, cardamon, palm sugar and oil in a food processor until smooth and set aside.

Combine the almond meal, lemon and orange zest and baking powder in a large bowl.

Fold the blended ingredients into the dry ingredients; the mixture will be fairly wet.

Pour the batter into the prepared tin and bake for 1 hour and 10 minutes.

Check after 45 minutes.

If the cake is getting too dark on top, cover with foil.

Cool completely before removing from the tin.

To make the syrup, combine the orange juice and ‘palm sugar’ in a saucepan and cook over, medium high heat, without boiling, until the sugar dissolves.

Then boil for 15 minutes until the syrup is thick and dark.

Pour over the cake and serve.

Serves 8