Clementine, Cardamom & Hazelnut Cake


Preparation info

  • Serves


    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

This lightly spiced drizzle cake is a favourite on our autumn menu. Our first version used cinnamon, but then we tried spicing the cake with cardamom and it works even better we think — especially with the bright flavour of clementine zest.


  • 23 cm springform cake tin, greased and lined
  • 150 g caster sugar
  • 150


Preheat the oven to 180°C (160°C).

Weigh the caster and brown sugars into a large bowl and add the butter and the clementine zest. Beat together till everything lightens in colour and looks less craggy (mix on low if you’re using a mixer). Weigh the flour, cardam