I have abstained from baking, particularly cakes for the last few weeks. Well one can only abstain for so long! It was a long weekend here last week and I wanted to make a cake! You would imagine that I would have known exactly what to bake but that was not the case, choosing which cake proved to be a hard decision. Lots of recipe perusing left me with a craving for an orange cake, lots more perusing led me to the discovery of orange and cardamom cakes! After all this perusing I was out of time and now didn’t have all the ingredients for any of the cakes I found so I improvised, using my Lemon Olive Oil cake recipe but swapping orange and cardamom for lemon and making my own buttermilk as I forgot to buy yoghurt! I could not have been more disorganised if Id tried!
Despite my disorganisation this cake was a triumph! Orange and cardamom are a match made in heaven! The smell of the fresh ground cardamom and the orange zest is amazing, if ever I get around to making my own body scrub this will be the scent I use! The cake is light and fluffy and very moist.
note : Making your own buttermilk, if you don’t have any, is really easy! Just stir 1 tbsp of lemon juice into 1 cup of milk, it will begin to thicken almost immediately, leave for 10 minutes and use instead buttermilk
Orange Cardamom Cake
- 200 grams (1 cup) caster sugar (I use unrefined)
- zest of 1 large orange (unwaxed if you can)
- 3 cardamom pods
- 2 eggs
- 220 grams (1.5 cups) self-raising flour
- 20o mls (3/4 cup) buttermilk
- 155 mls (2/3 cup) olive oil
- Pre heat your oven to 180 C, 350 F, Gas 4. Grease and base line a loaf tin.
- Remove the seeds from the cardamom pods and grind until powdery using a pestle and mortar. Add to the sugar with the orange zest and using your fingers mix together well, this releases the oils in the zest and makes a wonderful fragrant mix.
- Whisk together the orange, cardamom sugar and the eggs, adding the eggs one at a time. I use my stand mixer for this.
- Mix in the buttermilk.
- Mix in the olive oil.
- Fold in the flour.
- Pour into prepared loaf tin and bake for 45 minutes.
- Allow to cool in the tin for 10 minutes before turning out to cool completely.