Orange and cardamom cake topped with a rosewater icing. A refreshing take on a classic orange drizzle cake.
Orange and cardamon cake with rosewater drizzle. Christmas is over and were all feeling a little glum, we’re all broke and have eaten our weight in chocolate. Is anyone else over rich and heavy desserts? I feel like November and December are so packed with rich and heavy foods that come January I’m craving something lighter. This is my solution! Orange and cardamon cake, light and sticky cake flavoured with orange and cardamon, lovingly drizzled with a rosewater icing. Lovely light and fresh flavours to really excite the palate.
I think rosewater is a highly under rated ingredient in western cooking, we simply don’t use it enough. It is quite a strong flavour so I think it puts most people off, but used lightly and in the right places it infuses the most amazing smell and unique taste to your bakes. But a word of warning, use sparingly! This is strong stuff, you want your bakes to be light and floral not like perfume.
Orange and cardamon cake with rosewater drizzle
Ingredients – orange and cardamon cake
- 250 g plain flour sieved
- 225 g unsalted butter room temperature
- 225 g caster sugar plus extra 25g
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 4 eggs room temperature
- 1 large orange zest & juice
- 1 tsp ground cardamon
Ingredients – for the rosewater drizzle
- 150 g icing sugar sifted
- 2 tbsp rosewater
- pink food colouring optional
- edible rose petals to decorate
- whole cardamon pods to decorate
- orange slices to decorate
Method – for the orange and cardamon cake
- Pre heat your oven to 170C. Line a 2LB loaf tin with baking paper and spray with non stick cooking spray.
- Using an electric whisk on high speed, beat together sugar and butter until pale and creamy.
- Add in the eggs one at a time beating well in between. If the mixture looks as if it may split add 1 tablespoon of flour and beat again.
- Gently fold in the flour, bicarbonate of soda, baking powder and cardamon.
- Stir in half of the orange juice and half of the zest. Stir well to ensure everything has combined.
- Transfer to the lined loaf tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out clean.
- Leave to cool in the pan. Take the remaining orange juice and the extra 25g of caster sugar and combine. Use a skewer or a fork to poke holes all over the cake to allow the juice to sink in.
- Using a pastry brush, brush the cake with the orange and sugar combination and sprinkle with the remaining orange zest. Leave to cool completely.
Method- for the rosewater drizzle
- In a small mixing bowl, sieve the sugar and add the rosewater and a small amount of food colouring, stir until combined, if the mixture is too firm add a teaspoon of water at a time and mix well until you get a icing that is quite thin but not too runny.
- Remove the cake from the loaf pan and spread the icing on top of the cake.
- Sprinkle the rose petals and cardamon pods to decorate.
- Cut the orange slices into small wedges and place them decoratively onto the cake and serve
And there you have it my orange and cardamon cake with a rosewater drizzle. Remember to tag @whatseatingmanchester in you social media post to show me your bakes!
For more fresh recipe ideas head over to my blog!