Manuka & Orange Cake

This zesty orange cake is matched perfectly with the deliciously rich, herbaceous flavour of our active Australian Manuka.

Skill Level Easy
Cooking Time 1 hour 20 mins
Servings 12


2 cups plain flour
1 cup almond meal
2 tsp baking powder
1 tsp bicarb soda
1 tsp cinnamon
1 tsp cardamom
1 cup olive oil
3/4 cup Capilano Active Manuka Honey
1 cup orange marmalade
4 eggs
Icing sugar to dust
1/2 cup toasted sliced almonds

1/4 cup Capilano Active Manuka Honey
2 tbsp orange blossom water (or ½ tsp orange zest)
3 tbsp unsalted butter
1 1/2 tbsp caster sugar


  • 1

    Preheat oven to 170°C. Grease and flour a metal bundt or cake tin (do not use baking spray as the cake will stick).

  • 2

    In a bowl whisk together flour, almond meal, baking powder, baking soda and spices.

  • 3

    In a separate bowl whisk together the eggs, Capilano Active Manuka Honey and orange marmalade until well combined and lightly aerated, then whisk in the olive oil.

  • 4

    Fold the dry mixture into the wet mixture until just combined, then transfer to the bundt tin. Bake for 1 hour or until a skewer inserted comes out dry.

  • 5

    Remove from oven and allow to cool for 15 minutes before inverting cake onto a cooling rack to cool completely.

  • 6

    To make the honey butter glaze, combine Capilano Active Manuka Honey, orange blossom water, butter and sugar in a saucepan over medium high heat until boiling. Reduce heat to simmer and cook, stirring constantly, until mixture has thickened (about 2 mins).

  • 7

    Serve cake with the honey butter glaze and toasted almonds.

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