Orange cardamom sour cream cake

Orange cardamom sour cream cake

By
From
New Middle Eastern Food
Serves
10-12
Photographer
Mark Roper

We love the intense orangeness of this delicious moist cake, accentuated by the warm syrup that is spooned over the cake as it cools. The crumb is delectably soft, and the touch of cardamom in the batter adds an exotic note.

Cake

Ingredients

Quantity Ingredient
130g unsalted butter, softened
200g caster sugar
grated zest of 1 orange and 1 lemon
1/2 teaspoon vanilla extract
2 large free-range eggs
225g plain flour
1 teaspoon cardamom seeds, finely ground and sieved
1 1/2 teaspoon baking powder
1/2 teaspoon salt
200ml sour cream

Syrup

Quantity Ingredient
1 orange, juiced
1/2 lemon, juiced
3 tablespoons cointreau
3 tablespoons caster sugar
6 cardamom pods, cracked
1 cinnamon stick

Method

  1. Preheat the oven to 170°C. Grease and line a 23 cm springform cake tin.
  2. To make the cake, cream the butter and sugar together until pale, then add the citrus zests and vanilla extract. Beat in the eggs, one at a time. Sift the flour with the cardamom, baking powder and salt. Add the flour mixture to the batter, alternating with the sour cream, mixing well on low speed after each addition. Tip the mixture into the prepared tin and bake for 50–60 minutes, or until the cake is springy to the touch and a skewer inserted in the middle comes out clean.
  3. While the cake is cooking, combine all the syrup ingredients in a small saucepan and heat gently to dissolve the sugar, then simmer for 2–3 minutes. Strain and discard the cardamom and cinnamon.
  4. As soon as the cake is out of the oven, pierce the top all over with a skewer and pour over the syrup. Try to ensure it is soaked up evenly. Place the tin on a wire rack and leave it to cool completely before releasing from the tin.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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