Blood Orange Cardamom Cake
Make it now!! It’s Blood Orange and there is no really no better way to take advantage of this flavored citrus. A hint of cardamom add the perfect background of spice and pairs perfectly with the Blood Orange.
Blood Orange Cardamom Cake
Insanely delicious cake that has the sweetness of blood orange, combined with the spice of cardamom. A perfect cake for any special occasion, for an afternoon snack or a random Tuesday.
No ratings yet
Course: Dessert, special occasion
Total Time: 1 hour hour 30 minutes minutes
Servings: 10
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- zest of one blood orange (about 1 1/2 tbsp)
- 2 tbsp blood orange juice
- 2 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- cardamom (depending on how spicy you want the cake, I usually use 3/4 tsp)
- 1/4 tsp cinnamon
- 1/4 tsp salt
Blood Orange Glaze:
- Juice of 1 blood orange (minus the 2 tbsp you use for the cake)
- a few drops vanilla extract
- 1 1/2 – 2 cups Powdered sugar (approx – add more as needed)
Instructions
- Pre-heat oven to 350 degrees and grease a 10 inch cake pan.
- In a large mixing bowl, cream together butter, sugars and orange zest until pale and fluffy. Add in eggs, one at a time, beating well after each addition. Scrape down the sides of your bowl and add vanilla extract and orange juice. Beat until fluffy; 1-2 minutes.
- Whisk together flour, salt, baking soda, baking powder, cinnamon and cardamom to combine. Add in 1/3 of the flour mixture to the wet ingredients and mix on low to just combine. Add in 1/2 of the sour cream and mix until just combined. Repeat this process with the remaining flour and sour cream ending with the last 1/3 of flour mixture.
- Scrape down the sides of the bowl and beat on low speed until there are no lumps in your batter, but don’t over-mix.
- Pour batter into prepared cake pan and place on the center rack of your oven to bake for 35-45 minutes or until the center of the cake is set to the touch or a skewer comes out clean when inserted in the center. Remove from oven and allow to cool for 20 minutes in the pan before turning out onto a wire rack and allowing to cool completely to room temperature.
Glaze:
- Whisk together orange juice, vanilla and powdered sugar until smooth and creamy. You want it to be a thick, yet pourable consistency. Once your cake is cooled pour glaze on the top of the cake and allow glaze to drip over the edges. Decorate with dried blood orange slices.
Dried Blood Oranges:
- Preheat oven to 220F degrees and line a baking sheet with parchment paper.
- Thinly slice 1-2 blood oranges (depending on how many slices you want) and lay them on the parchment paper. Generously dust each slice with icing sugar, flip and repeat. Bake for about 2- 2 1/2 hours or until dried out. Remove from the oven and allow to cool completely before decorating your cake.
Notes
Pro Tip:
Make sure your cake is fully cooled before adding glaze. If your cake is warm the glaze will slide right off it……not ideal!
Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!
