Blood Orange and Cardamom Cake Recipe by Jenny @ Bake

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)
Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

I am a spring baby so in some ways I have always identified more with this time of year.  More likely that that, I probably have some sort of subconscious preference, because not long after daffodils start brightening up the garden I receive presents.

Spring in the English countryside is a wonderful time of year.  Fields that have been brown and barren for months become a vibrant and vivacious green.  Rapeseed, which is commonly grown where I live, shines gold for as far as the eye can see.  The air is full of bird song, and residential streets are lined with trees heavy with candyfloss coloured blossom.

This cake sums up spring for me.  It has the bright citrus flavours I crave as soon as the sun starts peeking out through the clouds, and warm comforting spice from the cardamon to combat the fresh wind whipping through the trees.  The simple orange glaze in place of frosting means it packs well, and makes for the perfect accompaniment for a flask of tea, and a long walk to appreciate this glorious time of year.

Blood Orange and Cardamom Cake Recipe

Based on a recipe from Cake Days | Makes 1 loaf

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)
Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

For the sponge:

190g unsalted butter plus extra for greasing

190g plain flour plus extra for dusting

1 tbsp finely grated blood orange zest

190g caster sugar

3 large eggs

60g ground almonds

1 tsp baking powder

1/4 tsp salt

25g plain yogurt

1 tsp vanilla essence

6 cardamom pods – seeds ground

For the glaze:

Juice of 1 blood orange

50g caster sugar.

Directions:

Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)
Blood Orange and Cardamom Cake Recipe (Image Credit: Jenny @ Bake)

Preheat the oven to 170C, then butter and line a 2lb bread tin

Cream together the butter, zest and sugar till pale.

In a separate bowl mix the dry ingredients.

Whisk a tablespoon of the dry mixture into the butter and sugar, then slowly incorporate the eggs.

Add the dry ingredients to the mix in two stages then beat in the yoghurt and vanilla essence.

Pour into the tin, and bake in the middle of the oven for 50-60 minutes or until an inserted skewer comes out clean.

When the cake is nearly completely baked, heat the orange juice and sugar in a pan until the sugar dissolves.

Remove the cake from the oven and repeatedly prick with a cocktail stick until it’s covered in little holes.

Slowly pour the syrup over the cake, trying to get an even coverage.

Enjoy!

Previously posted on BAKE

 


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