Orange Cardamon Tea CakeCourse: BreakfastCuisine: AmericanDifficulty: Easy
A friend shared this recipe with me as she knows I am a huge fan of citrus treats and cardamon. I made this cake and my kids gobbled it up. They loved it. I was able to have a small piece and it is delightfully light and perfect for an afternoon nibble with a cup of tea. I would serve this if I were hosting a tea, maybe with a light citrus glaze (fresh oj, orange zest and sifted powdered sugar) I would also add some pretty edible flowers. Served the way it is, is equally delicious. I do add more cardamon as I love it. No complaints. A perfect afternoon or even breakfast with fruit salad cake. You could even serve it with sweetened creme friache.
1 cup extra virgin olive oil, light not robust in flavor
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cardamon
1 1/2 cups sugar + 2 Tablespoons
3 large eggs
Grated zest from 2 oranges+2 Tablespoons freshly squeezed OJ
1 1/4 cups whole milk
2 Tablespoons sifted powder sugar for garnish
- Preheat oven to 350. Line and grease a 9 inch and 8 inch cake pan with parchment and baking spray.
- In a bowl, mix together the dry ingredients: flour, salt, baking powder, and baking soda.
- In a large bowl, combine 1 1/2 cups sugar, cardamon, and eggs. Using a hand help electric mixer, beat for 5 minutes on high speed. While the mixer is on, add in the olive oil slowly and beat until incorporated. Reduce to low and add half the orange zest, oj, and milk. Beat until smooth.
- Add half the dry ingredients and on low speed mix in then add the remains liquid and mix. Finish with the remaining dry ingredients until the batter is combined.
- Pour the batter into prepared pans. Sprinkle with remaining sugar. Bake the 8 inch cake until golden about 18-20 minutes. Bake the 9 inch for about 25 min, cover lightly with foil and bake another 20 minutes but checking after 10 min.
- Remove from oven and allow to cool for 30 minutes in the pan. Garnish with sifted powdered sugar and serve warm. Or slice up and store in an air tight container on the counter.