Orange Cardamom Olive Oil Cake

Sometimes when the world all gets too much, I like to bake. It gives me comfort. Like when I think back to all the time I invested in Game of Thrones and the finale was a trash fire, I made cookies. Or when I realised a Hemsworth was wasted by being married to that Miley Cyrus twatwaffle, I made crumble. And if I see an adult wearing crocs, brownies are my go to. This cake was invented after I lost both my smooth writing pen and my favourite hair elastic that had the perfect amount of hold and looseness both in the same day. It was a tough day. This is my first recipe using cassava flour and it worked a treat.


Preheat oven to 170 degrees Celsius.

Grease and line a 23cm round springform cake tin (I line base and sides with baking paper).

Mix dry ingredients together in a bowl ensuring no lumps.

In another large bowl mix eggs and honey together with an electric mixer for a couple of minutes until light and frothy.

Add in the juice, oil and zest and whizz together until combined.

Pour dry ingredients into wet and mix with electric mixer until fully combined and you have a smooth batter.

Pour into prepared tin and bake for 55-60 minutes, until test skewer comes out clean.

Let cool in tin, then remove to cooling rack.

In the meantime make glaze. Mix the 2 ingredients together in a small saucepan and simmer over a medium-low heat until reduced and syrupy.

Brush syrup onto top and sides of cake with pastry brush until all has been used up.


  • 1 cup almond meal
  • 1 cup cassava flour
  • 4 eggs
  • 3/4 cup honey
  • 3/4 cup extra virgin olive oil
  • 3/4 cup orange juice
  • Zest of 2 oranges (about 1 tablespoon)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon ground cardamom
  • Pinch sea salt

For the syrup glaze…

  • 1/4 cup honey
  • 1/4 cup orange juice