Cardamom cake

White Chocolate, Orange and Cardamom Cake

Hello bakers! I’m back with a blog for you all! After a busy couple of months I haven’t posted since this mega Coconut and Lime Meringue Cake in February but I have still been very busy baking and have some lovely new recipes to share with you! Today’s recipe is a White Chocolate, Orange and Cardamom Bundt Cake. It is light, sweet and zesty and the addition of cardamom gives it a subtle spicy grown up flavour. I made it in a bundt tin as the cake itself is simple and using a bundt tin makes it still look special and is very effective. I glazed the cake with a white chocolate ganache and topped with pistachios and orange zest.

Cardamom cake

 

To make this cake you will need:

250g white chocolate (melted)
250g butter
260g caster sugar
zest and juice of 1 orange
15 cardamom pods (or 1tsp ground cardamom)
300g plain flour
2 tsp baking powder
4 large eggs
160ml natural yogurt

Start by preheating the oven to 160C and grease and flour a bundt tin.  Cream the butter and sugar together and then beat in the eggs one at a time and mix in the orange zest. Crush the cardamom pods open and use a pestle and mortar to crush the seeds inside so that you have approx 1tsp ground cardamom. Add the flour, cardamom and baking powder and fold into the batter. Now add the juice of an orange and the yogurt and fold in.

Cake mix

Finally add the melted white chocolate and fold into the batter. Pour the mixture into the greased cake tin and bake for approx 50 minutes or until a skew inserted into the cake comes out clean.

Bundt cake

 

Leave the cake to cool in the pan for 10 minutes before turning out onto a rack to cool completely. While the cake is cooling in the pan make an orange syrup to flavour the cake. You will need 100ml orange juice and 2tbsp sugar. Heat the orange juice and sugar in a pan until the sugar has dissolved. Use a skewer to make holes in the top of the cake and spoon the syrup over the cake.

Leave the cake to cool

 

Now to make the white chocolate ganache glaze. You will need 100ml double cream and 100g white chocolate, as well as pistachios and orange zest to finish.

Heat the cream gently in a pan, once almost boiling take off the heat and stir in the white chocolate until completely melted. Spoon the ganache over the top of  the cake and leave to drip over the sides. Sprinkle with pistachios and orange zest.

White chocolate orange and cardamom cake

Sliced cake

 

Enjoy and happy baking!

Lottie xx

Leave a Reply

Your email address will not be published. Required fields are marked *