Recipe: Cardamom and Yogurt Cake with Burnt Orange Caramel

This is a sweet, spicy and delicious cake that is simple to make, writes Mercy Fenton
Recipe: Cardamom and Yogurt Cake with Burnt Orange Caramel

Cardamom and Yogurt Cake by Mercy Fenton

This is a lovely cake on its own, but covering it with the burnt orange syrup increases the depth of flavour and adds sticky deliciousness. I used a 1ltr Bundt tin for this, as it’s a nice manageable size for a small household. Just increase the recipe for a larger tin.

Cardamom cake ingredients

125gr self-rasing flour

80gr ground almonds

95gr caster sugar

½ tsp baking powder

90gr beaten free range egg (1½ large eggs — best to weigh)

175gr Greek yogurt

90gr sunflower oil

Finely grated zest of 1 lemon

Finely grated zest of 1 orange

¾ tsp. ground cardamom

½ tsp. ground cinnamon

1 tbsp. Orange extract

Method:

  • Preheat the oven to 180C.
  • Line the base of the Bundt with parchment, and lightly grease the sides.
  • Sift together the flour, almond, sugar, baking powder and spices.
  • Next whisk together the oil, egg, yogurt and essence.
  • Fold the dry ingredients into the yogurt mixture until smooth, and then finally add the extract and zests.
  • Spoon carefully into the prepared tin and spread evenly.
  • Bake for about 30 minutes until a skewer inserted in the centre comes out clean.
  • Allow to cool in the tin for about 10 minutes before turning out onto a wire rack, allow to cool a little while longer before coating generously in the prepared orange syrup.

Orange Caramel

Ingredients

Peeled zest of one orange cut into fine strips

Juice of 1 orange

110gr sugar

30ml water

Method:

  • Place the sugar and water in a pan over medium heat.
  • Cook gently until the sugar dissolves, continue cooking until it turns to caramel, gently swirling the pan if necessary to get an even colour.
  • Remove from the heat and carefully add the orange juice, it may splutter and spit so be cautious.
  • Quickly add the orange zest then cook for another minute or two until smooth and even.
  • Allow to cool a little until it is slightly sticky then spoon over the cooling cake.
  • This cake can be served at room temperature or when warmed it is delicious as well.

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