Orange Cardamom Cake Food

MOROCCAN ORANGE & CARDAMOM CAKE

Steps:

• Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
• Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
• After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

ORANGE AND CARDAMOM CAKE

Steps:

• Preheat oven to 180C.
• Combine flour, sugar, baking powder, cardamom, cinnamon and salt in a large mixing bowl.
• In a separate bowl, beat the eggs together til smooth.
• Make a well in the centre and add orange juice, canola oil, orange and lemon zests, vanilla essence and eggs.
• Mix well til light and fluffy.
• Spoon into cake tin (not sure of size, just guessed).
• Bake for 50mins or until an inserted skewer comes out clean.
• Leave to cool.
• Prepare glaze; whisk all ingredients together, poke a fork all over the top of the cake and pour mixture over while still warm.
• Leave to cool completely.

ORANGE-CARDAMOM BUNDT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a small bowl, stir together milk and orange juice. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom to thoroughly combine.
• Beat butter with sugar and orange zest on medium‐high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to medium‐low and beat in flour mixture, alternating with milk mixture, each in two additions. Transfer batter to prepared pan; smooth top with a spatula.
• Bake until cake is puffed slightly and a wooden skewer inserted into center comes out clean, about 45 minutes. Let cool in pan on a wire rack 15 minutes (do not turn off oven).
• For the Glaze: Meanwhile, in a small saucepan, cook butter over medium‐high heat until boiling. Remove from heat; carefully add liqueur (mixture will bubble). When bubbles subside, stir in sugar. Return to medium‐low heat and cook, stirring, until sugar has dissolved, about 1 minute. Remove from heat.
• Pierce holes in cake with skewer at 1‐inch intervals to bottom of pan. Brush half of glaze evenly over cake; let stand until fully absorbed, about 10 minutes. Invert cake onto a baking sheet. Brush remaining glaze evenly over top and sides.
• Return to oven and bake just until glaze is set and dry, about 5 minutes. Transfer to rack and let cool completely before slicing and serving. Glazed cake can be stored in an airtight container at room temperature up to 3 days.

ORANGE CARDAMOM CUPCAKES

Steps:

• Preheat oven to 325°F.
• Spray insides of paper molds with spray.
• Arrange on 2 baking sheets.
• Sift flour, cardamom, baking powder and salt into a large bowl.
• Whisk eggs, orange peel, flower water, and vanilla in a bowl.
• In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
• Add egg mixture.
• Beat in dry ingredients alternating with buttermilk.
• Spoon 1/3 cup batter into each paper mold.
• bake about 25 minutes, switching racks after 12 minutes.
• Transfer to racks to cool completely.
• For frosting, beat butter until softened, beat in sugar, cream, vanilla.
• Divide into 2 bowls.
• Add vanilla to one bowl; stir.
• Add almond extract and food coloring to the other bowl; stir.
• Frost cupcakes,.
• Enjoy.

ORANGES IN CARDAMOM SYRUP

Steps:

• Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
• Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
• Pour warm syrup over oranges and chill at least 6 hours or overnight.