Orange Cardamom Cakes

Related event: Bangladesh Cooking Lesson

Orange Cardamom Cakes

Adapted by Chef Christina Reimer
Cuisine Bangladesh
Servings 8

Ingredients
  

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cardamom powder
  • 1/2 cup butter softened
  • 1 cup sugar
  • Zest and juice of 2 oranges
  • 2 large eggs
  • 2/3 cups yogurt
  • 3 tbs marmalade
  • 2 tbs boiling water
  • 2 tbs sugar extra

Orange Sauce

  • 2 cups sugar
  • 1 cup water
  • 2 tbs thick cream juice of two oranges
  • 4 large oranges peeled and segmented

Instructions
 

  • Preheat oven to 350 and generously grease twelve one-cup capacity non-stick muffin tins.
  • In a large bowl combine flour baking powder, baking soda and cardamom. Set aside.
  • Using an electric mixer, cream butter, sugar and orange zest together until light and fluffy.
  • Add eggs and yogurt and mix on low speed until ingredients are well combined, then fold flour mixture by hand. Do not over mix.
  • Divide batter evenly among the muffin tins and bake for 15 to 18 min.
  • Meanwhile, whisk together fresh orange juice, marmalade, boiling water and extra 2 tbs sugar.
  • When orange cakes are ready (test with a toothpick) remove muffin tins from the oven and spoon orange sauce over cakes.

Make the syrup:

  • Mix together sugar and water and stir until sugar has dissolved.
  • Raise heat and boil vigorously, washing down sides of pan with a pastry brush dipped in cold water.
  • Continue boiling until syrup turns a rich, deep gold then remove pan from heat.
  • Carefully add orange juice to syrup (be careful because it will splatter).
  • Swirl pan to dissolve juice, returning pan to heat if necessary.
  • Once mixture is smooth, remove from heat and set aside to cool.
  • When cool, whisk in the cream then chill.

To serve:

  • Turn out cakes and place each on a plate.
  • Heap orange segments on top of cakes, then spoon sauce all around.

Notes

This recipe was adapted from the cookbook Eastern Cuisine: The Best in Asian Food.  Published by R@R publications Marketing Pty Ltd.  2005.