Rosella Orange Cake with Zesty Cardamom Icing

Rosella Orange Cake with Zesty Cardamom Icing

This is a really simple cake based on a beautiful recipe of Helen Goh’s. We’ve used our Rosella wholewheat flour and a zesty cardamom icing for a little extra oomph.



  • 1 orange

  • 225g Rosella Wholewheat Flour (Spelt would also work nicely)

  • 1½ tsp baking powder

  • ¼ tsp baking soda

  • 125g salted butter, at room temp

  • 170g caster sugar

  • 2 large eggs, at room temperature

  • 125ml milk

For the icing

  • 60g unsalted butter, at room temp

  • 180g icing sugar, sifted

  • finely grated zest of 1 orange

  • 1 tsp ground cardamom

  • 1 tbsp milk



  1. Place the orange in a small saucepan and cover with water. Place the lid on the saucepan and bring to a boil on medium-high heat. Once it’s boiling, reduce the heat to low and simmer the orange for about 1 hour. Drain the water and place the orange on a plate to cool. Cut the orange into roughly 6-8 pieces and blitz in a food processor. Process to a fine puree.

  2. Preheat the oven to 175C fan-forced (185C conventional) and grease and line the base and sides of an 18cm round cake tin.

  3. Mix together the Rosella wholewheat flour, baking powder and baking soda in a medium bowl.

  4. Combine the butter and sugar in an electric mixer and beat with the paddle attachment on medium speed for about 3-5 minutes. Add the eggs, one at a time, beating well between each addition. Add the orange puree and mix on low speed to combine, then add half of the flour mix, followed by half of the milk. At a low speed, mix for a few seconds, then repeat with the rest of the flour and milk.

  5. Scrape the batter into the cake tin and place in the oven. Bake for about 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from oven and place on a wire rack to cool for 10 minutes, then turn the cake out to cool completely.

  6. For the icing, combine the butter, icing sugar, orange zest and cardamom in an electric mixer with the paddle attachment in place. Beat on medium speed for about 3 minutes. Turn it down to low speed to add the milk. Increase speed to high and beat for another 3-4 minutes until light and fluffy.

  7. Transfer the cooled cake to a serving plate and spread the icing!

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