Orange and Cardamom Cake
Am easy orange and cardamom sponge cake.
Servings 12
Calories 337kcal
Ingredients
For an 8 inch cake:
- 175 g (6oz) self-raising flour sifted
- 1 tsp baking powder
- 3/4 tsp ground cardamom
- Zest of 2 oranges
- 175 g (6oz) very soft butter
- 175 g (6oz) caster sugar
- 3 large eggs
For the orange and cardamom whipped cream
- 480 ml (2 cups) whipped cream
- 2 tbsp orange juice
- 1 tbsp orange zest
- 1-2 tbsp icing sugar
- Large pinch ground cardamom
- Seeds from half a pomegranate and Orange peel slices, to decorate
Instructions
- Preheat the oven to fan assisted 150 C / 170C / 325F / gas 3 and line and grease two 20 cm / 8 in cake tins.
- Mix the flour, baking powder, cardamom and orange zest in a large bowl. Add the rest of the ingredients and mix with an electric hand mixer until well combined and very smooth. The mixture should be of a dropping consistency but if it is not, add a little water.
- Divide the cake batter between the two cake tins and gently level with a spatula. Bake for 30-35 minutes until a skewer comes out clean.
- Allow to stand for 5 minutes before turning them on to a wire rack to cool.
- Make the whipped cream by mixing all the ingredients together in a large bowl and whipping till the cream forms soft peaks
- Then transfer one cake onto the serving tray and spread half of the cardamom and orange cream on top. Then place the second cake on top and spread the remaining whipped cream on top. Then decorate with pomegranate seed and orange peel strips and serve.
Notes
This makes a lot of whipped cream so you can easily reduce the amount by a third.
Nutrition
Calories: 337kcal | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 123mg | Potassium: 140mg | Sugar: 18g | Vitamin A: 705IU | Vitamin C: 2.1mg | Calcium: 70mg | Iron: 0.9mg