Orange & Cardamom Cake

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Indulge in the sensory symphony of our Orange Cardamom Cake! Beyond its delightful flavour, the citrusy aroma of orange stimulates the senses, while the middle notes of cardamom add a layer of complexity. The dreamy cream cheese frosting not only crowns each slice with decadence but also provides a moist embrace, perfect for those seeking a tender treat for the taste buds.

Orange & Cardamom Cake

Rated 5.0 stars by 1 users

Servings

12

Prep Time

25 minutes

Cook Time

35 minutes

Calories

455

Author

Centre For Cancer Nutrition

Indulge in the sensory symphony of our Orange Cardamom Cake! Beyond its delightful flavour, the citrusy aroma of orange stimulates the senses, while the middle notes of cardamom add a layer of complexity.

But there's more – the dreamy cream cheese frosting not only crowns each slice with decadence but also provides a moist embrace, perfect for those seeking a tender treat for the taste buds.

For an extra touch of moisture, consider a layer of cream between the cake's heart. Every bite is a harmonious blend of taste, aroma, and comfort.

Ingredients

2 cups plain/all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cardamom
½ cup unsalted butter, at room temperature
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup fresh orange juice
Zest of one orange
½ cup buttermilk

Frosting

250g cream cheese, at room temperature
½ cup unsalted butter, at room temperature
3 cups icing/powdered sugar
1 tablespoon ground cardamom
1 tablespoon fresh orange juice
Zest of one orange
¼ cup thickened cream*

Directions

Preheat your oven to 180°C. Grease a 23cm round cake tin with butter and dust with flour.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, orange juice, and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
Pour the batter into the prepared cake tin and bake for 35-40 minutes, or until a toothpick or skewer inserted into the centre of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Frosting

In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and cardamom, beating until well combined. Add orange juice and orange zest, and beat until frosting is light and fluffy.
Gradually add the cream, one tablespoon at a time, until you reach your desired consistency. Use a spatula to spread the frosting over the cooled cake. Sprinkle with some orange zest to serve.

Recipe Note

*This creamy and luscious frosting will not only complement the Orange Cardamom Cake but also add an extra layer of indulgence. Adjust the amount of cream based on your preference for frosting consistency.

For dry mouth & throat: To infuse extra moisture into the cake, carefully slice it horizontally once it has cooled. Generously spread a luscious layer of freshly whipped cream onto the bottom half and gently position the other layer on top. Conclude this delightful moisture infusion by frosting the entire cake, covering both the top and sides.