Orange Cardamom Cake
Orange Cardamom Cake is as delicious as it is aromatic.
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Cardamom is the new rising star in the baking world. An Indian spice from the ginger family, cardamom has found its way into our food and drink and I’m not mad about it. One of my new favorite fall treats is a cardamom latte with a cardamom bun from my favorite local coffee shop. Its cinnamon-citrus flavor is both intriguing and familiar. Our Orange Cardamom Cake plays beautifully into these two flavor experiences, spice and citrus.
Cardamom is the star of the show but it shines even brighter when mixed with citrus, in this case two impactful citrus flavors, lemon and orange, to highlight the mystifying taste that is cardamom. I don’t think I can capture the flavor of cardamom sufficiently with words; it’s just something that one must experience to truly appreciate.
Orange Cardamom Cake is as delicious as it is aromatic, and the kitchen is soon filled with the most alluring aroma as this bakes in the oven. The cake isn’t quite finished yet but it must cool so it’s ready to be glazed. A glaze made with powdered sugar, orange, and lemon juice, and a pinch of cardamom echo the flavors inside the cake and it looks nice!
I love a bundt. There’s something about this ornate baking pan that takes the simplest of baked goods and makes it into something elevated. Those high arches reflect the simple yet elegant flavors of this delightful confection. Orange Cardamom Cake’s unique flavor and stylish presentation will make a lasting impression!
Orange Cardamom Cake is from the Flavors of Morocco menu at Table for 12. It is served with Lentil and Kale Salad, Crispy Phyllo Prawn Cigars, Lamb Stew with Spiced Chickpeas, and Steamed Couscous with Brown Butter and Herbs.
Orange Cardamom Cake
Ingredients
- 3 cups all purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 orange, zested
- 1 lemon, zested
- 3/4 cup yogurt
- 2 cups granulated sugar
- 3 large eggs
- 2/3 cup canola oil
- 1 teaspoon vanilla extract
For glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoon fresh orange juice
- 1/2 orange, zested
- A pinch of cardamom
Preparation
- Preheat the oven to 350°F and prepare a 10-inch bundt pan with cooking spray. Dust the greased pan with flour until fully coated.
- Whisk together flour, baking powder, cardamom, cinnamon, kosher salt, orange zest, and lemon zest in a large mixing bowl.
- In a stand mixer, whisk eggs and sugar until pale yellow and airy. Add in vanilla extract, canola oil, and yogurt and mix.
- Fold in dry ingredients to the wet batter until the flour is JUST incorporated. Scrape batter into prepared bundt pan and place in the oven in the middle rack.
- Bake for 50 - 55 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 5 minutes on a wire rack, then gently run a butter knife along the side of the pan, flip the cake pan, and gently remove the cake. Cool completely before topping with the glaze.
- Whisk together the glaze ingredients in a large bowl until smooth. Spoon glaze over the cake and let harden. Slice the cake and enjoy!
This recipe is from the Flavors of Morocco menu at Table for 12.
