Orange Cake Recipe

A Spring Orange Cake or any time you need a little sunshine

There’s something about spring that makes me crave citrus, warmth, and softness. This cake captures all three—and more. It’s vibrant, nourishing, and moist. The kind of treat that feels like a hug from the inside out.

I love serving this cake at women's circles. There’s something so special about sharing a slice of something homemade, fragrant, and full of life-force with other women. This orange cake feels like it carries a little sun magic in it. I also recently shared it with a family we hosted for a day. The Dad approved it too...I guess we can share with men too!

Here’s the recipe, which comes from Mimi Ikonn’s blog—with a few heartfelt notes from me:

Ingredients

For the cake:

• 2 large oranges

• ½ cup raw organic honey (or maple syrup)

• 250g almond meal

• 4 free-range eggs

• 2 teaspoons baking soda

• 1 tsp vanilla extract

• Optional additions

  • A teaspoon of turmeric + a crack of black pepper (for grounding and extra nourishment)

  • Ground cardamom or fresh rosemary (I haven't tried this yet but I think it could be delicious)

    
    

For the syrup (optional):

• 1 orange

• 2 tablespoons raw organic honey

• A few sprigs of fresh rosemary (optional)

  
  

Instructions

1. Preheat your oven to 180°C (350°F). Line a bread loaf tin with wax paper.

2. Boil the oranges whole in a saucepan of water for 1 hour. Top up with water as needed. Once soft, allow them to cool slightly, then cut into quarters, remove the seeds and puree the rest—yes, skin, pith, and all—in a food processor.

   Note: this step will fill your home with a strong citrusy aroma—my daughter told me to warn you! It’s not unpleasant (to me), but it’s definitely bold and earthy.

3. Mix the batter. Beat the eggs and honey together. Add the baking soda and beat again. Stir in the orange puree, and any optional spices, then gently fold in the almond meal.

4. Pour into the tin and bake for 1 hour, or until golden and fragrant.

5. Optional syrup: You can absolutely enjoy the cake as is—it’s beautifully moist and flavorful without the syrup. But if you want an extra touch, make the syrup by zesting and juicing the orange into a small saucepan, adding honey and rosemary sprigs, and simmering for 5 minutes until infused and slightly thickened. I served it to my guests with vanilla ice cream and that was a delicious combination!

6. To finish: If using the syrup, turn the cake out onto a plate, poke little holes all over the top with a skewer or needle, and spoon the syrup over while warm. Serve warm or cold (it’s divine either way), and even better with a dollop of cream or coconut yogurt.

   
   

Bonus: Orange Peel Tonic (Nature’s Headache Cure)

Here’s a little secret: Don’t throw away the water you used to boil the oranges! I used filtered water, and after the cake was in the oven, I sipped a warm cup of that citrusy brew—and my headache disappeared. Instantly.

Orange peel is rich in natural oils like limonene, which is known for its anti-inflammatory, antioxidant, and mood-boosting properties. It also supports digestion, calms the nervous system, and gives the liver a little love.

But fair warning (again, thank you to my daughter!): the tonic tastes very strong. It’s bitter. Like nature’s medicine bitter. But if you’re like me and enjoy that kind of intensity, or you're in need of a potent plant ally, it’s worth trying. You can also dilute it or sweeten it with a little honey if you prefer a gentler approach.

Let me know if you make this cake—I’d love to hear how it turns out for you, especially if you share it with others. There’s something deeply healing about sweetness made with intention.

With love and zest,

Emilie