Orange Cardamom Cakes Recipe
Indian Recipes

Ingredients:

2 cups/8 oz/250 g
11/2 tsp/7.5 g
1 tsp/5 g
2 tsp/10 g
1/2 cup/125 ml
1 cup/8 oz/250 g
2
2
2/3 cup/5 fl oz/150 ml
2 tbsp/30 g
3 tbsp/45 ml
2 tbsp/30 ml

For the Orange Sauce:
2 cups/1 lb/450 g
1 cup/8 fl oz/250 ml
2
2 tbsp/30 ml
4

all-purpose flour
baking powder
baking soda
ground cardamom
butter, softened
sugar
oranges, rind grated, juice squeezed
large egg
yogurt
sugar
marmalade
boiling water

sugar
water
oranges, juice squeezed
heavy (thick) cream
large oranges, segmented

Method:

1. Preheat the oven to 350F/180 C. Generously butter 2 nonstick 6-cup muffin pans. In a large bowl, combine the flour, baking powder, baking soda, and ground cardamom. Set aside.

2. Using an electric mixer, cream the butter, sugar, and orange zest together until light and fluffy. Add the eggs and yogurt, and mix on low speed until the ingredients are well combined, then fold the flour mixture in by hand. Do not over-mix.

3. Divide the batter evenly among the muffin cups and bake for 15-18 minutes. Meanwhile, whisk together the fresh orange juice, marmalade, boiling water, and extra 2 tbsp/50 g sugar.

4. When the orange cakes are baked, remove them from the oven, and loosen the cakes in the muffin cups by running round them with a knife. Spoon the orange syrup over the cakes and allow them to cool in the pans.

5. Meanwhile, make the sauce. Combine the sugar and water and stir until the sugar has dissolved. Increase the heat and boil vigorously, washing down the sides of the pan with a pastry brush dipped in cold water to prevent crystallization.

6. Continue boiling until the syrup turns a rich, deep gold, then remove the pan from the heat. Carefully add the orange juice to the syrup (be careful because it will splatter). Swirl the pan to dissolve the juice, returning the pan to the heat if necessary. Once the mixture is smooth, remove from the heat and set aside to cool. When cool, whisk in the cream then chill the sauce.

7. To serve, turn out the cakes and place each on a plate, heap the orange segments on top of the cakes, then spoon the sauce all around.

Serves 6-8