In an attempt to feel the joys of spring despite this cold damp weather we are having I have had a few evenings of playing around with some ingredients in my little Persian kitchen. This lovely little orange blossom & cardamom cake is the result.
It feels amazingly indulgent because not only is it a moist citrus drizzle cake but it also has a decadent sweet orange blossom cream on top to finish it off which almost makes you forget that it’s raining outside….almost! Be warned though, one slice of this gorgeous little cake is not enough!
This cake is really easy to make. From combining all the dry ingredients, to it being in my belly, took less than 1.5 hours in total and that’s with cooling time! It takes around 5 minutes to prepare everything and there are no difficult or technical elements to it at all and it looks very pretty. I can’t wait to bake this again the next time we have guests over as I’m sure it will be a party pleaser!
Orange blossom water is a clear liquid with intense, floral-orange aromas. It is made in the same way as rose-water in that it is made by boiling orange blossom flowers in water, and then capturing and condensing the steam. Use sparingly or the flavour can be overpowering. You can purchase from most good supermarkets in the baking aisle, I got mine from our local Sainsbury’s and the make is ‘Cortas’.
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Orange Blossom & Cardamom Drizzle Cake
225gm self-raising flour
75gm ground almonds
100gm caster sugar
2 medium eggs
250ml natural yoghurt
150ml vegetable oil
zest of 1 Orange
1tsp ground cardamom
1tsp baking powder
100gm caster sugar or honey
Juice of 1 Orange
2 teaspoons of good quality orange blossom syrup
Figs, sliced almonds, orange rind
300ml double cream
1/2 cup icing sugar
1tsp orange blossom water
I use a 10″ loose bottom tin for mine
Preheat oven to 160′ c (fan oven) & line the baking tin with parchment paper.
Combine the dry ingredients into a mixing bowl and stir.
Mix the eggs, yoghurt, sugar, oil, and zest together and then add to the dry ingredients.
Mix well until combined and place in the tin. Bake for around 45/50 minutes until golden brown and a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes.
Whilst the cake is cooling poke tiny holes all over the top and make the syrup. To make the syrup just add all the ingredients to a pan and bring to a boil then reduce the heat until the mixture has thickened and reduced down. This takes about 10 minutes.
When the syrup is ready, use a spoon and pour over the cake. Leave to settle for a few hours or overnight.
To make the cream add the icing sugar, the cream and orange blossom water to a bowl and whisk until stiff peaks form. Dollop on the cake and spread over the surface and decorate with figs, Orange rind, sliced almonds and pistachio slivers.
This is lovely on its own with a coffee or cup of strong Persian Chai. Nooshe Jaan!