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    Orange, cardamom & almond cake

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    Orange, cardamom & almond cake

    This dairy-free orange drizzle cake contains a hint of spice, fudgy dates and ground almonds, which make it deliciously moist – perfect with a cuppa or to round off a meal. 

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 1 hour 20 minutes + cooling
    • Total time: 1 hour 40 minutes + cooling

    Serves: 12


    Grated zest and juice of 1 large orange
    250g chopped dried pitted dates
    250g Flora Freedom Dairy Free
    175g light muscovado sugar
    4 large Waitrose British Blacktail Free Range Eggs
    250g spelt flour
    1 tsp bicarbonate soda
    10 cardamom pods, crushed to remove the seeds
    100g ground almonds
    2 tbsp icing sugar 


    1. Preheat the oven to 140ºC, gas mark 1. Line the base of a 21cm
    loose bottomed cake tin with baking paper.

    2. Set aside 2 tsp orange juice and a little of the zest then place the rest in a small saucepan with the dates and heat together for 2-3 minutes. Remove from the heat and leave to cool.

    3. Using an electric hand whisk, beat together the Flora and light muscovado sugar in a bowl for 3-4 minutes until pale and creamy, then beat in the eggs, one at a time (add a tablespoon of flour if the mixture looks like it may curdle). Fold in the remaining flour, bicarbonate soda, cardamom seeds (discard the pods), ground almonds and a pinch of salt.

    4. Stir in the cooled dates and juice and spoon the mixture into the prepared tin. Level the surface and bake for 1 hour 20 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 30 minutes, then take out and cool on a wire rack.

    5. When the cake has cooled completely, mix the reserved orange juice and zest into the icing sugar. Drizzle over the cake and serve.

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