Posts Tagged Orange
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.
As I’m writing this it is -1 c and snowing, I also have a day off! Faced with a snowy day off thoughts naturally turned to cake! Id been planning to make marmalade today as Id found some lovely big Seville oranges but although the inspiration for today’s cake, they will have to wait for another day.
This simple orange cake uses a whole orange, olive oil and a little less sugar, its easy to make and bakes fast. I enjoyed a slice with coffee while watching our lovely snowy day but it would be equally good with some cream for a simple dessert. Using the whole orange gives a strong orange flavour with a hint of bitterness from the peel every now and then, but the cake is sweet enough so it really is only a hint.
Whole Orange Cake
- 1 orange
- 100 ml olive oil
- 130 grams caster sugar (I use unrefined)
- 2 eggs
- 140 grams plain flour
- 70 grams ground almonds
- 1 tsp baking powder
- Cover an orange with water in a pan and bring to the boil, simmer for 30 minutes. When cool enough to handle slice open and remove all pips. Puree in a food processor.
- Preheat oven to 175 C, 350 F, Gas 4 and grease and line an 8 inch cake tin.
- Add the olive oil and sugar to the orange puree, blend well.
- Add the eggs, one at a time mixing between each addition.
- Add all of the dry ingredients and gently mix until just incorporated.
- Pour into cake tin and bake for 35 minutes or until a cake tester inserted into The cake comes out dry.
- Cool for 30 minutes in the tin then turn out onto a cooling rack.
I’ve been guilty of only using cranberries for a sauce to go with turkey. After Thanksgiving I had some left and rather than freezing them I wanted to use them differently. The Cranberry orange muffin at Starbucks was my inspiration but rather than make muffins, I wanted to make a loaf. I found this recipe on the internet and its my new favourite cake! It really wakes up the taste buds! It has a zingy, zesty taste. Orangey with tart little bursts of cranberry cutting through the sweetness. It’s like a little burst of sunshine in your mouth! As well as tasting good, this cake only has a little butter compared to other cakes so it’s not so high in fat!
Cranberry and Orange Loaf (adapted from this recipe)
- 250 gram plain (all-purpose) flour.
- 1 & half tsp baking powder.
- 1/2 tsp baking soda.
- 200 gram sugar (I use unrefined).
- Zest of 1 orange.
- 150 ml orange juice (from about 1 and half oranges depending on size).
- 60 gram unsalted butter, melted.
- 1 large egg, beaten.
- 125 gram fresh cranberries, rinsed.
- Preheat oven to 180 C, 350 F, Gas 4.
- Base line and grease a loaf tin (mine was a 2 lb tin).
- Weigh flour, baking powder, soda, sugar into a bowl and give a little whisk.
- Add melted butter followed by the egg, zest and juice of the orange. I used my mixer but it turns out fine if you just mix with a wooden spoon and some elbow grease!
- Fold the cranberries in by hand.
- Pour into prepared loaf tin.
- Bake for 55-60 minutes.
- Let cool in tin on a cooling rack for 10 minutes before turning cake out of tin to finish cooling.