Moroccan orange & cardamom cake

Moroccan orange & cardamom cake

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(17 ratings)

Prep: 15 mins Cook: 2 hrs, 5 mins

More effort

Serves 10 - 12

Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

Nutrition and extra info

  • Freezable

Nutrition: per serving (12)

  • kcal257
  • fat26g
  • saturates3g
  • carbs2g
  • sugars9g
  • fibre1g
  • protein13g
  • salt0.3g
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  • 2 oranges, scrubbed



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • seeds of 6 green cardamom pods, crushed
  • 225g pack xylitol (we used Total Sweet)


    Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…

  • 6 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g pack ground almonds
  • 50g polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 25g self-raising flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp flaked almonds
  • Greek yogurt or cream, to serve


  1. Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won’t stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.

  2. Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.

  3. After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

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Comments, questions and tips

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21st Feb, 2015
I guess we are intended to mix the ground almonds with the polenta, flour and baking powder - rather than with the "polenta, flour and baking parchment"! I'll give this recipe a try - seems intriguing.
30th Jan, 2015
Call me stupid, but at what point, if any, are you supposed to peel the oranges?
14th Feb, 2015
You don't peel them
28th Jan, 2015
Please be aware that whilst Xylitol is considered safe for humans there can be some very serious consequences if you "treat" your dog to food containing Xylitol. An innocent tray of biscuits, made with Xylitol, left to cool was too much of a temptation for one Labrador who became extremely ill after eating them.
27th Jan, 2015
I cooked the oranges by the microwave method, they do only need a DASH of water to cook ! The completed mixture was very sloppy and I thought it may not bake , but the timings were accurate and it cooked as listed.I like orange, but the flavour in the cake is pretty intense ! It would be lovely on a summer's day ( preferably a hot day! ) as a refreshing piece of cake. I couldn't taste the cardamom ,but I couldn't read their use by date on the jar either ! If you like a strong flavour then this is the cake for you .


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