This is a super moist orangey cake which is great cold or warm as a pudding.
375g sunflower oil or melted (cooled) coconut oil
180g light soft brown sugar
330g ground almonds
60g ground rice or gluten free flour
zest and juice of 2 oranges
pinch of salt
8-10 cardamom pods, crushed and ground.
Preheat oven to 170 deg C (150 deg C fan). Grease and line a traybake tin approx 20cm x 30cm. Whisk eggs, sugar, and oil together in a large bowl. Add the ground almonds and the flour and mix in well. Add the pinch of salt and the zest of the oranges. Grind the cardamom seeds and save the outer pods for later add the ground up seeds to the cake mix and stir in. Pour the cake batter into the prepared tin and bake in the oven for 45min to an hour or until a skewer inserted in the middle comes out clean.
Whilst the cake is cooking, heat up the juice of two oranges gently with the cardamom pods to infuse the flavours.
When the cake is ready prick it all over with a skewer then spoon or pour over the warm juice. Leave the cake to cool completely in the tin.
When cool cut into 12 or 15 squares and serve with Greek or coconut yogurt. Enjoy!