Monday, 6 July 2015

Cardamom and Orange Cake - Weekend Bakes!

Cardamom and Orange Cake

Over the weekend we visited Bubbas great – grandparents so we made them all this cake as a Sunday afternoon treat, who does not like homemade cake, it’s a great present to take over.
Light fluffy and delicate summery flavours describe this cake best.
I based this on an American recipe hence the use of cups, but now that I tend to bake in a hurry normally during nap times I find cups faster to use when measuring out.

Makes two 8 inch cakes

Ingredients
1 cup of baking Margarine (Stork)
¾ cup of Caster Sugar
¼ cup of Light Brown Sugar
2 Eggs
1 cup of Milk
Drop of Vanilla Extract
3 cups of Plain Flour
2 tbsp. of Baking Powder
1 tsp of freshly ground Cardamom
Zest of 1 Orange
2 cups of Icing Sugar
Juice of ½ Orange

Equipment

Measuring cups
Stand Mixed – hand held electric whisk
Sieve
Mortar and Pestle
Grater
Baking tins – 2 x 8inch
Greaseproof Paper

Steps

1.Preheat oven to 170 degrees Celsius for Fan/ 185 degrees Celsius/Gas Mark 5

2.Whisk together for 5 minutes until light and fluffy sugar and baking margarine




3.Add in eggs, milk and vanilla extract

4. Sieve in flour, baking powder and cardamom and finally add in orange zest before pouring into lined and greased baking tins




5.Cook in oven for 20 minutes, remove and allow to cool

6.Mix together orange juice and icing sugar to form a smooth paste to drizzle over the cake once cooled

7.Mr S creative input on the cake was to take the centre out of one like a Bundt cake, I have to admit it did look good – think I need to buy a Bundt cake tin now and try this recipe in there

8.Enjoy a slice with a cup of tea