Prep time
Cook time
Total time
You will need an 8" springform cake tin, greased with butter and base lined. If you are making this specifically as a gluten free cake, make sure you use gluten free baking powder.
Recipe type: Baking
Serves: 12
  • 115g Unsalted Butter
  • 125g Quinoa Flour
  • 200g Ground Almonds
  • ¼ teaspoon salt
  • 2 Teaspoons Baking Powder
  • 1 Tablespoon Cardamon Powder
  • 180ml Clear Honey
  • 3 Eggs
  • Zest and Juice of One Orange
  • 25g Flaked Almonds
  1. Preheat the oven to 150c (fan)
  2. Put the butter in a small saucepan and place over a gentle heat until melted. Leave to cool.
  3. Put the flour, ground almonds, salt, baking powder and cardamon in a large bowl and mix together. If the almonds are quite lumpy mix with your hands to squash the lumps.
  4. In a smaller bowl place the honey, eggs, zest and juice of the orange and the melted butter. Whisk together until combined then tip this into the dry ingredients and mix together until you have a smooth batter.
  5. Pour this mixture into the cake tin, gently scatter over the flaked almonds and place in the oven. Cook for 45 mins until golden brown and firm to the touch in the middle.
  6. Run a palette knife around the edge of the cake to loosen and take off the outer ring.
  7. Leave to cool on a wire tray before cutting.
Recipe by The Eating Tree at