I love the glut of oranges that appear on orange trees this time of year. I go crazy putting orange flavour into everything, and squeezing fresh orange juice.
And of course I searched my recipe books for an orange cake recipe I could try. This orange cardamom cake sounded so great to me. I’ve been really into cardamom recently, having discovered Turkish coffee. Baking with spices is also a current love of mine. It reminds me of all the delicious things I tasted while travelling through Morocco, Turkey and Egypt in 2015. It’s hard to forget the warm smells of cinnamon, rosewater, and cardamom.
This orange and cardamom cake recipe is inspired by Greg Malouf, who’s famous for Middle Eastern cuisine. The zest of two whole oranges, plus cinnamon and cardamom spice is baked into the cake. It’s topped with a citrus cardamom syrup that you can spike with liqueur.
It bakes into a beautiful soft and fluffy cake that’s quite moist and sticky once the syrup soaks in. Perfect for those that love a sweet bite of elegant cake without mouthfuls of frosting on top.
Recipe adapted from Moorish: Flavours from Mecca to Marrakech, by Greg and Lucy Malouf.
You will need: 23cm (9in) springform cake tin