1 c dark brown cane sugar
2/3 c melted + cooled butter
2 organic eggs
1/2 c freshly squeezed orange juice
zest of 1 orange
1 tsp baking powder
1 tsp baking soda
11/2 tsp cardamom
11/2 c whole wheat flour
Preheat oven to 180c/ 356f
Grease a 7” springform tin (option to arrange some sliced orange on the base) and set aside
Whisk the dark brown sugar and melted butter with an electric whisk until combined.
Add the eggs and whisk for a couple more minutes until thick and creamy. Add the orange juice and whisk until combined.
Add the orange zest and sift in the rest of the ingredients and fold until all combined.
Pour mix into the tin and spread evenly. Then place in the middle of the oven to bake for 25-35 minutes, or until a toothpick comes out clean.
Take the cake out and allow to cool for 10 minutes in the tin, then carefully turn out onto a cooling rack.