Desserts, Vegetarian
Middle Eastern Orange & Cardamom Cake
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Cooking method:
Ninja Foodi MAX Multi-Cooker OP500
- Prep Time: 10 mins
- Total time: 1h 35 mins
- Skill Easy
- Serves 10 people
Middle Eastern Orange & Cardamom Cake
This flourless Middle Eastern Orange and Cardamom Cake uses whole oranges to create a super moist, fragrant and indulgent cake. Suitable for coeliacs and those on a Paleo diet.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Nuts
Ingredients
For the cake
- 2 large, unwaxed organic oranges
- 500ml water
- 250g almond flour
- 115g coconut sugar
- 85g raw honey
- 6 eggs
- 1 tsp vanilla
- 30 Seeds of cardamom pods (ground into a fine powder)
- Pinch salt
For the syrup
- 1/2 juice of large orange
- 85g raw honey
- 2 tbsp water
- 1 tsp vanilla extract
Optional toppings
- 65g chopped, shelled pistachios
Cooking mode
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Method
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Step 1
Insert the cooking pot into the unit followed by the 2 oranges and 500ml of water. Secure the pressure lid and turn vent to the ‘SEAL’ position. Select PRESSURE, HI, and the time to 15 minutes. Once cooking has finished carefully manually release the pressure.
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Step 2
Lift the oranges out using a slotted spoon and place into the bowl of a food processor. Leave to cool for 5 minutes before adding the remaining cake ingredients in the order listed. Blend until smooth.
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Step 3
Empty the water from the cooking pot and wipe clean before adding back into the unit. Grease and line a 6.5″x3.5″ springform/loose-based round cake tin and pour in the batter. Place onto the wire rack (in the lower position) then place into the unit, closing the lid.
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Step 4
Select BAKE/ROAST, set the temperature to 180°C and the time to 1 hour and 10 minutes. After 30 minutes cover with tin foil, shiny side up. The cake will be done when a metal skewer comes out hot after being inserted into the middle of the cake but will most likely not come out clean due to the moistness of the batter.
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Step 5
Once finished baking remove from the unit and leave to cool in the tin. Whilst the cake is cooling place all of the ingredients for the syrup into a small heavy-bottomed saucepan over low heat. Cook for 3-5 minutes, stirring frequently until the honey dissolves and the syrup thickens slightly. Remove from the heat and set to one side.
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Step 6
Poke lots of holes into the cake using a skewer then pour over the syrup. Top with chopped pistachios, if using, then press down firmly to help them to stick to the top. Leave the cake to cool completely in the tin before cutting and serving.
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Step 7
Notes:
Store in an airtight container within the refrigerator for up to 3 days.
