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1 • hour
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1 • x • 20cm • round • cake
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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

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