recipe for orange cardamom cake
I never would have met GT. if it weren’t for the internet. And, you wouldn’t have this recipe for an amazing orange cardamom cake if I hadn’t. Thanks to the science & magic of whizzing, flying electrons a social network has emerged that links us in an entirely new way. No longer are we limited solely to meeting people through walking and talking in the physical world; now, we can meet people based solely on common interests, using carefully considered keywords, and the computer does the rest. I met GT. first online via FBook and shortly after that, in person, and he’s impressed me from the start. Not only does he know a heck of a lot about current events and policy (he’s one sharp dude, and has helped me sharpen my FBook debating skills) but also, he happens to be an accomplished gardener and can cook up a storm. As our readers know by now, that combination of talents makes him a star here at MUS•e•YUM. So when he shared photos of his homemade orange cardamom cake with his own social network, we had to grab that recipe and try it for ourselves and, here it is for you. All of you who typed in the search criteria “orange, cardamom, cake, food, recipes”. Here, you’ll find exactly what you’re looking for. And, you’ll love it, too. We’ve made the cake twice since Christmas, it’s that good!
Recipe for Orange Cardamom Cake, by G.T.
Orange Cardamom Bundt Cake
adapted from Epicurious
• 3 cups all-purpose flour
• 2 1/2 teaspoons ground cardamom
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 sticks unsalted butter, softened
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla bean paste, or vanilla extract
• 2 teaspoons orange extract
• 4 large eggs
• 1 tablespoon fresh orange juice, plus the zest from the orange you’ve squeezed
• 1 cup whole milk
Preheat oven to 350°F with rack in middle. Generously butter a 12-14 cup bundt pan and dust with flour, knocking out excess.
Whisk together flour, cardamom, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with paddle attachment, combine the butter and granulated sugar, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Add the vanilla bean paste and beat until combined well, about 1 minute.
Add the orange extract and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then add in the orange juice and orange zest until combined well.
At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
Brush with orange juice. Make a glaze with baker’s (castor) sugar + orange juice (or grand marnier) and drizzle artfully over your cake.
PS. Make some extra batches of ONLY the dry ingredients, combined. . . you can save this mix in the freezer so that you’ve got a little ‘head start’ the next time you want to bake a cake!