A moist sweet cake bursting with citrus flavour and the undertones of the exotic cardamon spice.
There is no arguing the natural marriage of these two flavours, a match made in heaven…..
Dress this cake with sweet fresh strawberries covered in the orange and cardamon syrup.
Cut a generous slice and serve with vanilla cream. Mmmmmmm dessert time.
This recipe is adapted from the cookbook; Delicious, Simply the best by Valli Little
RECIPE:
- 250g unsalted butter, softened
- 220g caster sugar
- 4 eggs
- 50g plain flour, sifted
- 2 tsp baking powder
- finely grated zest and juice of 2 oranges
- 250g fine semolina
- 250g almond meal, pushed through a course sieve
- 120g this Greek-style yoghurt
- 250g punnet strawberries, halved or quartered
SYRUP
- finely grated zest and juice of 2 oranges
- 6 cardamon pods bruised
- 2 cinnamon quills
- 275g caster sugar
METHOD:
- Preheat oven to 170ºC and Grease a 23cm round springform pan, line the base with baking paper and lightly dust sides with flour, shaking off any excess
- Beat butter and sugar until thick and pale, add eggs one at a time beating well after each addition
- Fold in the flour and baking powder, followed by the orange zest, almond meal and semolina
- Add orange juice and yoghurt and stir until combined
- Pour into prepared pan and bake for 1 hour or until skewer comes out clean when inserted into centre
- cool n pan for 5 minutes
- Meanwhile, for syrup, place all ingredients in a saucepan with 375ml water
- Stir over low heat to dissolve the sugar, then simmer for 15-20 minutes until slightly thickened
- Prick surface of the warm cake all over with a skewer, slowly drizzle over half the syrup, then allow to cool
- Toss strawberries in remaining syrup, then drizzle over cake
Tagged: Almond meal, baking, Baking powder, Butter, Cake, cardamom, Chocolate cake, citrus, dessert, Flour, orange, orange cake, orange juice, orange zest, Parchment paper (baking), Recipe, semolina, spice, strawberries, Sucrose, Syrup, zest
I so should have stayed for dinner and dessert