• Prep Time: 30 mins
  • Cook Time: 1 hour
Navel Orange Cake

Number of servings

Cake ingredients

  • 2 whole Sunkist® Navel oranges, juiced
  • 4 eggs
  • 1 cup caster sugar 
  • 3 cups almond meal 
  • 1 tsp. baking powder 
  • 0.5 tsp. cardamom

Syrup ingredients

  • 1 whole Sunkist® Navel orange
  • 0.5 cup caster sugar
  • 0.25 cup water 
  • 1.5 tsp. orange blossom water (optional)


Step 1

Preheat your oven to 320°F.

Step 2

Grease and line an 8" round cake tin with baking paper and set aside.

Step 3

Whisk your eggs and sugar until pale and thick.

Step 4

Add your juiced oranges mixture, almond meal, baking powder and cardamom and gently fold through your ingredients until everything is combined.

Step 5

Carefully spoon your mixture into your prepared pan.

Step 6

Bake for 1 hour or until cooked through and a skewer inserted into the middle removes clean. Allow your cake to cool whilst you prepare your syrup.

Step 7

To make the syrup, use a zester to remove the rind from your orange and set aside .

Step 8

Next, juice your oranges and pour the juice into a small saucepan. ​

Step 9

Add your sugar and water and place your saucepan over a low heat, stirring constantly until your sugar dissolves and your syrup begins to thicken. ​

Step 10

Add your zest and orange blossom water (if using) and allow to cool before drizzling over your cooled cake​.

My great-grandmother passed down this Sunkist® Navel Orange Cake to my grandma, mom, and now me. It’s one of Iran’s most traditional cakes and is a dish that was always around when I was growing up. Traditionally, this cake is made during the fall and winter seasons and used to boost vitamin C during those colder months.

- Ashkan Hobian -