October 12, 2020
"Saw this on Cook's Pantry and thought the DH may like so saving here to see if I can impress him. NOTE full recipe title is Orange, Cardamom and White Chocolate Cake."
- Serving Size: 1 (273.3 g)
- Calories 654.1
- Total Fat - 32.1 g
- Saturated Fat - 8.8 g
- Cholesterol - 455.3 mg
- Sodium - 449.5 mg
- Total Carbohydrate - 74.8 g
- Dietary Fiber - 5.4 g
- Sugars - 48.9 g
- Protein - 20.4 g
- Calcium - 148.4 mg
- Iron - 4.1 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.3 mg
Preheat oven to 160 degrees C.
Grease and line a 23cm spring form cake pan.
Cut the top and bottom from each orange and discard.
Roughly chop the whole oranges and place into a food processor and blend into a coarse puree or you can also use a stick blender for this and then add in the olive oil and vanilla and process to combine.
Mix together the flour, baking powder, bi-carb, coconut, cardamom and sea salt in a bowl until combined.
Use electric beaters to beat the eggs and sugar together in a separate bowl for 3-4 minutes, or until light and fluffy.
Use a large metal spoon to mix the orange mixture into the flour mixture and gently fold through the fluffy eggs and white chocolate until just combined and be careful not to over mix or the cake will be dense.
Pour into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean and allow to rest in the pan for 5 minutes before transferring to a wire rack to cool.
Dust liberally with icing sugar and serve with Double cream.
Tips & Variations
No special items needed.