yellowish-brown and cardamon cake recipe

yellowish-brown and cardamon cake recipe

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This easy summative yellowish-brown cake is laced like cardamom and topped with honey-glazed oranges for a truly special afternoon tea treat or dessert.

The ingredient of yellowish-brown and cardamon cake recipe

  1. 2 oranges
  2. 4 eggs
  3. 155g (3/4 cup) caster sugar
  4. 115g (3/4 cup) self-raising flour
  5. 100g (1 cup) almond meal
  6. 2 tsp dome cardamom
  7. Violets, to decorate (optional)
  8. 2 oranges, thinly sliced
  9. 215g (1 cup) caster sugar
  10. 125ml (1/2 cup) honey
  11. 8 cardamom pods, bruised

The instruction how to make yellowish-brown and cardamon cake recipe

  1. Place collective oranges in a large saucepan and cover next Cool water. Bring to the boil after that simmer rapidly, covered, for 2 hours. Drain. Set oranges aside until cool tolerable to handle. Halve oranges, remove flesh and discard any seeds. Place flesh in a food processor and process until smooth. Transfer 1 1/2 cups of the puree to a bowl.
  2. Preheat oven to 180C/160C admirer forced. Lightly grease a 2L (8 cup) bundt pan. Use electric beaters past the rouse extra to rouse eggs and sugar for 5 minutes or until wishy-washy and creamy. Fold in orangey puree. Fold in sifted flour, almond meal and sports ground cardamom until combined. Pour mix into prepared pan. sleek slick the surface.
  3. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly, before transferring to a wire cake rack to cool completely.
  4. For the glazed oranges, place the sliced oranges in a frying pan more than mediumu2011high heat. increase be credited with tolerable Cool water to cover and bring to the boil. Drain. Repeat 3 become old later sever the tawny slices from the pan.
  5. Using the same pan, stir up 375ml (1 1/2 cups) water, sugar, honey and cardamom pods beyond medium-high heat until sugar dissolves. Return ocher yellow slices to pan and condense abbreviate heat to medium. Simmer gently, stirring occasionally to amend the ocher yellow slices (so they cook evenly), for very nearly 50 minutes or until the orangey is translucent and the liquid is syrupy. (It will thicken more around cooling.) Drain slices in colander exceeding a bowl, reserving the syrup. Set both aside to cool.
  6. height cake as soon as cooled yellowish-brown slices, a drizzle of syrup and the violets, if using.

Nutritions of yellowish-brown and cardamon cake recipe

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