Orange, Cardamom and White Chocolate Cake

Orange, Cardamom and White Chocolate Cake

Cooking time


The original recipe I had for this cake used lemons. I got it from a gorgeous family run villa in Positano whilst staying there on holidays a few years back. Of course I have tweaked the original recipe, as I don’t think cardamom is frequently used in the South of Italy, and I like the pairing of orange with cardamom, but you could switch in any citrus you like - Just add more sweetness if you are using lemons or limes to bring up the balance.

  1. Preheat oven to 160 degrees celcius. Grease and line a 23cm spring form cake pan.
  2. 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. You can also use a stick blender for this. Add in the Extra Virgin Olive Oil and vanilla and process to combine.
  3. 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.
  4. Use a large metal spoon to mix the orange mixture into the flour mixture. Gently fold through the fluffy eggs and white chocolate until just combined. Be careful not to over mix or the cake will be dense.
  5. Pour into the prepared tin and bake for 1 hour, or until a skewer inserted into the center comes out clean. 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.

Ingredients Chevron Icon

2 navel oranges, about 500g

½ cup (125ml) Cobram Estate Classic Extra Virgin Olive Oil

1 teaspoon vanilla bean paste

2 cups plain flour, sifted

1 teaspoon baking powder

1 teaspoon bi-carb soda

2/3 cup desiccated coconut

1 teaspoons ground cardamom

Pinch of sea salt

4 free range eggs

1 ½ cup caster sugar

120g white chocolate, melted

Icing sugar to dust

Double cream to serve