Ingredients
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3 oranges (navel, cara cara, blood orange, etc)
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1 ¼ cup all-purpose flour
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¾ tsp baking powder
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¼ tsp baking soda
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½ tsp salt
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½ tsp ground cardamom
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½ cup honey, plus more for drizzling
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1 egg
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½ cup plain yogurt
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¼ cup olive oil
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½ tsp vanilla extract
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¼ cup orange juice
Instructions
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Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper on the bottom, then spray the edges with nonstick spray.
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Zest the oranges until you have one packed tablespoon worth, then set aside. Peel the oranges, then slice them into 1/4 inch thick circle slices. Arrange the orange slices onto the bottom of the cake pan. Make sure the slices are tightly packed with little space between them. Drizzle generously with honey and set aside.
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In a small bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
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In a large bowl, whisk together the honey, egg, yogurt, olive oil, vanilla extract, orange juice, and the orange zest. Beat together until well combined.
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Add the dry ingredients and stir until just incorporated. Don’t over mix!
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Pour the batter into the prepared cake pan and gently spread it over the orange slices in an even layer.
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Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Cool in the pan for 10 minutes, and then flip the cake out onto a serving platter. Serve with a dollop of vanilla yogurt and an extra drizzle of honey.
