Orange and Cardamom Cake

Hands On Time: 15 minutes

Total Time: 2-3 hours, 15 minutes

Serves 8 slices


Nutritional Facts

Net Carbs- 5.7g

Protein- 11.1g

Fat- 11.4g

Calories- 175kcal


The wonderful combination of fragrant cardamom and oranges give this cake an exotic twist.

The addition of de-fatted almond flour creates an amazing crumb and texture, while also bringing the calories down.




2 seedless oranges

¾ cup of Sukrin Gold

5 eggs

½ teaspoon of cardamom

¼ teaspoon of cinnamon

1 cup of almond meal

½ cup of Sukrin Defatted Almond Flour

1 teaspoon of baking powder

½ teaspoon of xanthan gum


2 tablespoons of flaked almonds

1 tablespoon of Sukrin Icing



Slice the very top and bottom off each orange and place in a small pot, covering with cold water.

Bring the water to a boil and then reduce to a simmer.

Simmer the oranges for 1 – 2 hours (the longer you cook them for, the more bitterness will be removed)

Preheat oven to 350⁰ F, fan forced.

Grease and line a springform pan.

Roughly chop and place the oranges into a food processor and process until smooth.

Place the eggs and Sukrin Gold in the bowl of your stand mixer and beat until well combined.

Add the dry ingredients and combine well, then add the orange puree.

Once combined, pour the batter into the prepared pan and sprinkle with the flaked almonds.

Bake for 60 minutes.

Serve cold, dusted with Sukrin Icing.


Store, wrapped, in the pantry for up to 5 days.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of the recipe.