This delicious Blood Orange and Cardamom cake combines these two classic flavour combinations, which makes a perfect dessert full of citrus and spice.
|Prep Time:||20 Minutes|
|Cook Time:||60 Minutes|
|Total Time:||1 Hour & 20 Minutes|
- 135g Caster Sugar
- 45g Salted Butter (or Unsalted Butter with a pinch of salt) at room temperature
- 3-4 Blood Oranges, pith and seeds removed and sliced (if you don’t have blood oranges, you can use any oranges)
- 190g Unsalted Butter (at room temperature)
- 275g Caster Sugar
- 3 Eggs at (room temperature)
- 300g Plain Flour
- 3 tsp Ground Cardamom ( Alternativley, use 10 Whole Cardamom Pods remove the shells and ground in a pestle and mortar )
- 1½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 60g Ground Almonds
- 300ml Plain Yoghurt
Preheat the oven to 180°c/160°c fan. Grease a sturdy 23cm spring form cake tin and carefully line the sides and bottom with non stick baking paper. It is important to make sure that the tin is well lined otherwise the caramel may seep through the bottom. Wrap a single sheet of foil around the bottom of the tin and place the tin on a baking tray.
Start by making the caramel. Put the sugar in a small saucepan and place on a medium heat. When the sugar starts to melt, shake the pan gently from time to time to move the sugar around the pan. It is crucial not to stir while the caramel is cooking otherwise the sugar may crystallise.
The sugar will gradually turn a golden light amber colour, be careful that it does not get too dark otherwise it will be bitter. When ready remove the pan from the heat and add the butter. Stir well to incorporate the butter (add the pinch of salt if you are using unsalted butter) and pour straight into the bottom of the prepared cake tin. Top the caramel with the orange slices in a single layer without any gaps.
Cream the butter and sugar together using an electric mixer until pale and fluffy. This will take around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. In a separate bowl sift the flour, baking powder, bicarbonate of soda and cardamom and then add the ground almonds. Gently fold half the flour mixture and half the yogurt into the bowl containing the butter and sugar mixture. When just combined add the remaining flour mixture and yogurt, being careful not to over mix.
Add the mixture to the cake tin and spread over the top of the oranges. Bake for an hour and then check the cake. If it is still wobbly in the middle, or a skewer inserted into the middle of the cake does not come out clean, it will need another 10 - 20 minutes. Cover the cake loosely with foil and put back into the oven until cooked, checking regularly.
When cooked remove from the oven and leave to cool for 20 minutes on a wire rack before removing the tin.
Cut a slice of the cake onto a serving plate and place a spoonful of cream on top and serve.
SHOP MORO BLOOD ORANGES HERE