from one generation to the next
A new cake tradition is yet to be established so for the Christmas just past, I made a lightly spiced boozy syrup orange cake which was so good I just had to share. The flavour was fresh with a subtle hint of cardamom, but it was the texture that really surprised me. It was light to eat, but the crumb was so fine and dense that it sliced like a dream. Even when a sliver was requested I was able to deliver a neat thin slice without leaving a trail of crumbs. That doesn’t happen often.
This may well be the beginning of a new family Christmas tradition.
Orange Cardamon Cake with Grand Marnier Syrup
180g unsalted butter
1 cup castor sugar
finely grated zest of 1 large orange
1 cup almond meal
1 cup white spelt flour
1 1/2 teaspoon baking powder
1 teaspoons bicarbonate soda
2 teaspoons freshly ground cardamom
1/4 cup fresh orange juice
2 tablespoon Grand Marnier
Preheat the oven to 180C.
Butter a 24cm round springform cake tin and line it with baking parchment.
Whisk together the almond meal. spelt flour, spices and rising agents until thoroughly combined.
Cream the butter, sugar and orange zest until light and fluffy.
Beat in the eggs one at a time.
Fold in the flour mixture then add the orange juice and liqueur.
Pour the batter into the cake tin and smooth the top.
Bake in the centre of the oven for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow the cake to rest in the tin for 10 mins.
Remove the sides of the cake tin and place the cake still on the base of the tin on a large plate.
Spoon over the syrup.
Allow the cake to cool completely before cutting.
1/4 cup castor sugar
3/4 cup freshly squeezed orange juice
2 tablespoons Grand Marnier
Combine the orange juice and sugar together in a small pot.
Put the pot over a medium heat and stir constantly until the sugar is dissolved.
Bring the syrup to the boil the remove from the heat.
Stir in the Grand Marnier.