Oct 24, 2011
This moist cardamom and orange cake drizzled with a honey and yogurt glaze is sure to make your next coffee break a little sweeter.
3 ½ cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cardamom
2 tbsp. orange zest
1 cup unsalted butter, room temperature
½ cup sugar
8 egg yolks
1 tsp. vanilla
1 cup milk
1 tbsp. orange zest, to garnish cake
1/3 cup sliced almonds, to garnish cake
½ cup yogurt
2 tbsp. honey
2 tbsp. orange juice
2 tbsp. icing sugar
Preheat your oven at 350 degrees F. Grease and flour an 8-inch bundt cake.
In medium bowl, combine flour, baking powder, salt and ground cardamom. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and continue to beat until light and fluffy. Mix in vanilla and orange zest. Alternate adding flour mixture and milk, in 2 additions, mixing until batter is smooth.
Scrape batter into prepared pan. Bake until cake springs back to the touch and cake tester comes out clean, about 40 to 45 minutes. When cake has cooled, drizzle icing over cake and garnish with orange zest and almonds.
In a small bowl, combine yogurt, honey, orange juice and icing sugar.
For a thicker and sweeter icing:
Mix 2 tbsp. yogurt, 2 tbsp. honey, 2 tbsp. orange juice and then stir in 1 3/4 cups to 2 cups icing sugar.
Yield: 6 to 8 servings.