timer icon
1 • hour
food icon
1 • x • 20cm • round • cake
difficulty icon
Not too hard!

Orange and Lemon Cake

5/5 (2)


  • tick1 large lemon
  • tick3 large oranges, 2 cut into thin rounds
  • tick½ cup extra virgin macadamia nut oil (we love Olivado)
  • tick4 eggs (we love Woodland)
  • tick175g raw sugar
  • tick175g ground almonds (we love Fresh Life Food)
  • tick2 tsp Chantal Organics Baking Powder
  • tick2 tsp Chantal Organics Organic Creamed Honey
  • Lemon Yoghurt Glaze
  • tick1 cup Greek Yoghurt (or plant-based alternative)
  • tick½ cup icing sugar
  • tick1 tsp lemon juice
  • Candied Macadamias
  • tick¼ cup macadamia nuts (we love Fresh Life Food)
  • tick2 tsp Chantal Organics Organic Creamed Honey
  • tick1 tbsp raw sugar


  • Step 1.

    Line a 20cm cake tin and heat oven to 170°C.

  • Step 2.

    Place washed whole orange and lemon in a saucepan and cover with water. Boil for 30 minutes then remove and allow to cool.

  • Step 3.

    Blend boiled orange and lemon in a food processor until mushy. Add the oil, raw sugar, eggs, ground almonds and baking powder and blend until smooth.

  • Step 4.

    Drizzle honey into cake tin then line with orange slices. Spoon batter into prepared tin and bake for 40 mins.

  • Step 5.

    Candied Macadamia : In a small bowl, combine macadamias, honey and sugar. Toss well to cover each macadamia with the honey and sugar. On a lined baking tray, place macadamias in a single layer (separate them) and place in the oven to bake for 8-10 minutes until caramelised and golden brown. Cool & set aside.

  • Step 6.

    Lemon Yoghurt Glaze : In a bowl, mix yoghurt, icing sugar and grated lemon zest. Cover and rest in the fridge for at least 30 minutes.

  • Step 7.

    Decorate the cake with yoghurt glaze and candied macadamias.

Chantal Organics Products used

Baking Powder
Organic Creamed Honey

Other recipes you may like

Chocolate & Beetroot Mini Cakes
Beetroot and chocolate is a killer combo! The beets not only add a moist, dense texture to the cakes, they also give the cakes a nutritious earthy flavour and feel. Dress with cute pink cream cheese icing for your next tea party!
Honey & Cinnamon Spiced Almond Butter Cake
A lightly spiced honey cake with a beautiful soft texture, boosted with the goodness of Chantal Organics Cinnamon Spiced Almond Butter with Chia and Hemp seeds. Serve topped with a thick creamy coconut yoghurt, fresh fruit and a drizzle of honey.
Caramelised Upside Down Plum & Orange Cake
This gluten free, upside down, caramelised, orange and plum cake is not only a sight for sore eyes – but a moist, delicious extravaganza, sure to please your afternoon tea guests.

5/5 (2)

What do you think about this recipe?

Stay in the Know

Join our newsletter for the latest in delicious recipes and sustainable living inspiration

Sign Up for Recipes

Join our newsletter for the latest in delicious recipes and sustainable living inspiration