Whole Orange & Cardamom Bundt Cake
A gorgeous, fragrant vegan bundt made with a whole boiled orange, warm cardamom and a luscious olive oil crumb. Completely vegan, can be made without nuts and easily gluten-free!
Equipment
- 1 Blender
- 1 6-inch bundt mould
- 1 Saucepan
- 1 Mixing Bowl
- 2-3 Toothpicks
Ingredients
Blender Ingredients (Wet)
- 1 300-350g whole medium orange boiled until tender, then cut to remove seeds
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 flax egg
- 1 tbsp rosewater or orange blossom (vanilla extract will do)
Blender Ingredients (Dry)
- 2 cups all-purpose flour
- 1/2 cup almond flour
Final Mix
- 1.5 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cardamom powder
- 1/2 tsp salt
To Serve
- Orange juice & powdered sugar mix for dusting
- Fresh crushed/chopped pistachios to garnish
Instructions
Boil the Orange
- Bring the whole medium orange to a boil, then simmer until tender. This takes about 45-60 minutes. Cut it up to remove any seeds and set aside to cool.
Blend the Batter
- In a blender, alternate adding one of the wet ingredients with one of the dry ingredients, so it's easier to blend. If this is tough with your appliance, blend all the wet ingredients first and then fold in the dry ingredients. If it's too thick, add 2-3 tbsps of your favourite plant-based milk.
- Add the final mix and blend gently until just combined.
Bake
- Bake in a 6-inch mould for 30 minutes at 175°C. Depending on your appliance, you may need to bake a little longer, until a toothpick comes out clean.
- Let it cool completely before cutting or serving. Very important!
Serve
- Dust with an orange juice and powdered sugar mix, and garnish with fresh crushed or chopped pistachios.
Notes
Chef's Tip: To make this gluten-free, instead of 2 cups all-purpose flour use 1 cup rice flour + ½ cup tapioca starch + ¼ cup potato starch, and use 2 flax eggs instead of 1.
Nutrition
Serving: 1sliceCalories: 387kcalCarbohydrates: 50gProtein: 6gFat: 19gFiber: 3gSugar: 21gVitamin C: 22mgCalcium: 69mg