This is something I've been playing around with for a while, but the bitterness of the marmalade and the aromatics of the cardamom in these cakes work really well together, with quite a grown up flavour. I used some gorgeous little silicone flower moulds I got from my aunty for these, added a real special twist!
Ingredients:
Cake:
6oz self raising flour
6oz caster sugar
6oz marg
1.5tsp baking powder
3 eggs
Zest and juice of 2 oranges
Ground seeds from approx 15-20 cardamom pods
1 heaped tbsp marmalade
For the drizzle:
2 heaped tbsp marmalade (I used some without rind - your choice)Zest and juice of 1 orange
Makes 12 mini cakes or 1 large tray bake
180oC oven
Method:
1. Combine all of the cake ingredients and mix into a smooth batter2. Grease the tins/moulds you're using, and fill with the batter
3. Bake for 20-25 mins for mini cakes or 30-35 mins for a larger cake, until golden brown and coming away from the edges of the tin
4. Whilst the cakes/cake are baking, heat the ingredients for the drizzle in a pan and boil rapidly for 5 mins
5. When the cake is ready, remove from the oven and pour over the drizzle and leave the cake to cool completely
6. Once cool, remove and serve, easy!
This is great with a coffee for elevenses, or with custard as a dessert. It'll keep for 2/3 days in an airtight tin.
Happy Baking!
The Baking Ginger x
No comments:
Post a Comment