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Orange Cardamom Drizzle Cake Recipe

Orange Cardamom Drizzle Cake Recipe

Orange Cardamom Drizzle Cake

Ingredients: (Serves 20)

For Cardamom & orange syrup:
– Zest of 2 large oranges
– 100ml water
– 70g caster sugar
– 5 green cardamon pods, crushed
For Cake:
– 100g caster sugar
– 2 large eggs
– 50g full-fat milk
– 95g self-raising flour, sifted
– Juice of 1 large orange
– Most of the orange zest from the strained syrup
– 35g unsalted butter, melted
For Drizzle:
– The orange and cardamom syrup
– Juice of 1 large orange
– 50g granulated sugar
To decorate:
– 50ml double cream
– 20ml Greek yoghurt


– To make the orange and cardamom syrup, put the cardamom in some muslin or a piece of cloth and tie the top – effectively getting a spice teabag! Heat the water, the sugar, the orange zest and the cardamom teabag in a small pan. Bring to the boil and simmer for 5-10 minutes until slightly syrupy. Remove from the heat, discard the cardamom bag and leave the syrup to cool.
– Strain the syrup through a sieve, reserving the syrup for drizzling over the cake later. Reserve the syrupy orange zest from the sieve for the cake, but save about a teaspoon of it for the decoration.
– For the cake, pre-heat the oven to the oven to 350°F/180°C. Mix all of the ingredients together to form a thick batter (rather than the usual soft-dropping consistency of many cake mixtures). Pour into a cake tin lined with grease-proof paper. I usually use a shallow rectangular tin with a base approx (26cm and 18cm). Bake for 15-20 minutes until well risen and a deep golden brown colour.
– For the drizzle, mix the orange and cardamom syrup with the orange juice and the sugar. Pour over the hot sponge and leave to cool in the tin before removing carefully and either slicing or cutting into circles or squares of any size.
– Whisk the cream and the yoghurt until thick. Spoon or pipe a little over the cakes. Top with a little of the reserved syrupy zest and chill until ready to serve.

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