Meera Sodha’s vegan recipe for whole orange and cardamom cake | The new vegan
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Claudia Roden’s classic cake adapted and reimagined as an ideal Christmas dessert. Nothing can beat Claudia Roden’s orange and almond cake. It’s the cake my husband, Hugh, asks me for every birthday. It’s very special and slightly bonkers, given that it involves boiling two oranges and blending them whole. But it isn’t vegan (it uses six eggs). Many chefs and food writers have written recipes in homage to her Sephardic delight, and now it’s my turn. I’ve kept the boiling and blending bit, because it adds moisture and richness, a bright orange flavour and a slight (pleasant) bitterness, but I’ve replaced the almonds with flour, to bind, and added some cardamom, because it’s Christmas!.
![[Meera Sodha]](https://i.guim.co.uk/img/uploads/2018/01/29/Meera_Sodha,_L.png?width=75&dpr=1&s=none&crop=none)
Prep 5 min. Cook 2 hr 10 min. Serves 8. 2 unwaxed and ideally organic oranges (800g). 5 tbsp whole oat milk. 4 tbsp extra-virgin olive oil. 300g plain flour. 200g demerara sugar, plus 1 tbsp extra to top. 1¼ tsp baking powder. 1¼ tsp bicarbonate of soda. ¾ tsp ground cardamom.
½ tsp fine sea salt. Vegan creme fraiche or ice-cream, to serve. Grease and line a 20cm springform cake tin with baking paper, and boil the kettle. Put the oranges in a saucepan, cover them with the boiling water, then boil for 45 minutes, or until they are very soft. Drain the oranges, let them cool a little, then weigh them – you’ll need 500g for the batter. Cut the 500g oranges in half and hoik out the pips; thinly slice the rest to use to decorate the cake later, removing any pips as you do so.
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