Orange Cardamom Cake
For the 1st time I boiled my oranges before adding the soft skin & pulp into my batter and frosting. If you like the pure taste of orange, this is the way to do it because no taste is lost after baking it. The cake however has a bitter after taste, kinda like marmalade but the good news is when topped with the sweet richness of the mascarpone frosting, the result is pretty awesome, if I may say so my self..
If you like a more rich, full cream taste you will like the pairing of the Mascarpone cream cheese but feel free to substitute it with a regular cream cheese, although you´ll be left with a sharper taste but I´m pretty sure it could work too. Especially if you leave the cardamom out and opt for a more fruity/zesty taste..
I chose Mascarpone because I wanted a rich flavour to pair and match my orange and cardamom flavors..
Not only did I make a mini cake (which by the way was for a very special friend, Carmela.. Happy Birthday Mela!), I also made some cupcakes for another friend who is 27 weeks pregnant and needs some pampering 😉 So.. this recipe is perfect for both cakes and cupcakes 🙂
This is actually a mini cake made of 3 layers of 12 cm moulds ( a very tall one at that!! It looks bigger on the photos..) I was able to make 9 cupcakes with the same batter too..
4L eggs at room temperature
- Boil an orange with its skin until soft (1 – 2 hours).
- Pre-heat the oven at 180ºC and prepare your moulds/cupcake liners.
- I don´t use my blender for this recipe as it´s super easy to make with a regular hand whisk but you can do what´s easier for you.
- Whisk your oil and sugar, then add your eggs one by one, whisk well, add your vanilla essence, add your sifted dry ingredients and lastly add your finely chopped orange (use only a ¾ as the other ¼ will be used in the Mascarpone frosting).
- I baked my 3 x 12cm moulds for 31 minutes and then my 9 x cupcakes for 21 minutes. Leave to cool completely before decorating!
- 250g Mascarpone cream cheese
- 250g Butter without salt at room temperature
- 300g of Icing Sugar
- pinch of salt
- 1 teaspoon of ground Cardamom
- ¼ Orange pulp (including the skin)
- ½ teaspoon Vanilla Essence
- In your blender, blend your butter, icing sugar, cardamom & salt until well blended and the mixture is light & fluffy.
- Add your mascarpone and mix just until incorporated and lastly your orange pulp and vanilla essence.
- Time to decorate! I decorated mine with mini fondant oranges & leaves I made and used melted dark chocolate for the stems.
- I also made a simple sugar syrup which I coloured orange and flavoured with orange essence (orange zest would do too) to drizzle over..