Orange, Almond and Cardamom Cake
At the beginning of winter, I drove to Nannup for a photography project for my best friend Angela’s sister, Melissa. When I’m not cooking, I’m often behind a camera, and this time it was to capture Melissa’s country cottage, nestled among paddocks and trees of Graphite Road. I have stayed there with Angela and our children before, and it always feels like a little escape, quiet and restorative.
Nannup itself is beautiful in winter. The rolling hills are covered in lush green grass, like velvet carpets dotted with grazing lambs. The town is small, full of old world charm, and feels a world away from everything else.
When I arrived, the cottage was framed by orange trees, their branches heavy with fruit glowing against winter sky. Oranges have always meant winter to me. Growing up in the northern hemisphere, they were a special treat, appearing briefly in late December around New Year’s, a burst of sweetness and colour in the middle of grey days. Before I left, Melissa filled a bag for me, and I ate them one after another on the drive home, filling my car with the scent of happiness.
For a week the rest sat in a bowl on our table, the pile shrinking each day until only a few were left. Those last ones became this orange cake, a recipe I first discovered more than a decade ago, when Angela and I were neighbours in Malaysia.
Our children are the same age, and we were even pregnant together with our second babies. Expat life gave us so much time side by side, raising little ones, sharing morning catch ups over tea, and long afternoons at the pool. Meals were often a shared affair, and we all took turns to host. When it was my turn for morning tea, I went looking for something gluten free, as a few friends including Angela couldn’t have wheat, and that is when I found this cake.
I have been baking it ever since, adjusting it a little here and there. The cake itself is wonderfully simple, made with just a handful of ingredients. It is not the cheapest to put together; eggs and almond meal can just about cost you an arm and a leg these days, but it is well worth the trade for a special occasion. I don’t bother with a syrup, as the cake is already so moist, and its flavour is citrusy, nutty, and floral. To me, it gathers everything I love most: the sweetness of friendship, the comfort of a shared table, and the brightness of oranges in winter, when we need them most.
Orange, Almond and Cardamom Cake
There are countless versions of this orange and almond cake, but this one has become mine over time. I boil the oranges until they’re tender, then fold them into a batter of eggs, sugar, almonds, and cardamom. A pinch of saffron makes it golden and aromatic, and for a lovely finishing touch I scatter over pistachios and, if I have them, a citrus blossom or two.
Ingredients
2 small oranges (about 350g in total weight)
4 eggs
175g caster sugar
200g almond meal
1 tsp ground cardamom
4-6 saffron stigmas, ground (optional)
1 tablespoon finely chopped pistachios
A few citrus or orange blossoms, if available
Method
Place the whole orange (or two small oranges) in a saucepan and cover with cold water. Bring to a boil and simmer for 15 minutes to remove the bitterness from the peel. Drain the water, refill with fresh water, and return to a boil.
Simmer the orange gently for 1 hour 30 minutes to 2 hours, or until completely soft and cooked through. Top up the water as needed. Drain and allow the orange to cool to room temperature.
Once cooled, cut the orange open, remove any seeds, and blend the entire fruit, peel and all, into a smooth puree.
Preheat the oven to 160°C Fan Forced. Grease and line a 20 cm round cake tin.
In a large mixing bowl, whisk the eggs and caster sugar for 5 minutes, or until pale, thick, and doubled in volume.
Gently fold in the orange purée, almond meal, ground cardamom, baking powder, and saffron if using. Mix until just combined.
Pour the batter into the prepared tin and smooth the top. Bake for 45 to 55 minutes, or until golden and the centre feels just set to the touch.
Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Cut into neat diamond shapes and sprinkle with chopped pistachios. If available, finish with a citrus blossom for and elegant touch.
