Orange Cake

Orange Cake


  • 4 eggs
  • 1 cup (200 g) cane sugar
  • 1/2c (120ml) olive oil
  • 1/2c (120ml) coconut oil
  • 1 cup almond flour (100 g)
  • 1 tsp baking powder
  • 3 slices (50 g) dried bread*, crumbled
  • the grated zest of 1 organic orange (keep for the juice)
  • the grated zest of 1 organic lemon (keep for the juice)

For the syrup

  • 1/3c (75 g) cane sugar
  • 1/3c freshly pressed mandarin juice**
  • juice from 1/2 lemon

For decorating:

  • 2 mandarins


  1. Preheat oven at 350°F (180°C)
  2. Mix together in a blender the eggs and sugar for approximately 5 minutes until you get a nice foamy texture.
  3. Add olive & coconut oils. Mix in.
  4. Add almond flour, baking powder and crumbled bread. Then mix in the thinly grated zests.
    Pour into a round cake pan (oiled or lined with parchment paper)
  5. Bake for 40 minutes
  6. During this time prepare the syrup:
    Simmer in a pot on low heat, the juice and sugar for about 5 minutes or until it thicken just a little bit.
  7. Take the cake out of the oven, put it on a plate and pour the syrup on it.
    You can decorate the cake with slices of mandarin on each serving portion.


*You can totally make this cake gluten free (like I did) by using…gluten free bread!!

**Depending on the size of your mandarin, you might need between 1 to 4 mandarins

This cake is delicious served warm with a dollop of creamy Greek style yogurt.