Orange Syrup Cake, golden and moist, with a glossy orange syrup glaze soaking into its surface. Fresh orange slices and a light dusting of zest adorn the top. The cake is styled on a rustic wooden table with a small jug of extra syrup, a wooden cake knife, a linen napkin, and a cup of tea, illuminated by soft natural lighting for a cozy and inviting presentation.

Moist Orange Syrup Cake with Cardamom

A fragrant and moist orange syrup cake infused with cardamom, polenta, and orange blossom water for a delicate and citrusy treat.
Portions:8
Preparation Time: 15 minutes
Cooking Time:50 minutes
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Equipment

Ingredients

For the Cake:

  • 200 g unsalted butter at room temperature, plus extra for greasing
  • 200 g demerara sugar
  • 3 large free-range eggs
  • 1 teaspoon vanilla essence
  • 200 g ground almonds
  • 100 g coarse polenta
  • Zest of 2 oranges
  • 1 teaspoon orange blossom water
  • 1 teaspoon gluten-free baking powder

For the Syrup:

  • 5 cardamom pods crushed
  • 250 ml orange juice from 3–4 oranges
  • 30 ml orange blossom water
  • 125 g golden caster sugar

Instructions

  • Preheat the oven to 160°C (320°F, Gas Mark 2½).
  • Line a cake tin with greaseproof paper and grease with butter.
  • In a large mixing bowl, beat the butter and sugar together until fluffy.
  • Slowly beat in the eggs, one at a time.
  • In a separate bowl, mix the ground almonds, polenta, orange zest, orange blossom water, and baking powder.
  • Gradually fold the dry ingredients into the butter and egg mixture until combined.
  • Pour the batter into the prepared tin and bake for 40–50 minutes, until the surface is golden brown and the cake slightly pulls away from the sides.
  • Let the cake cool in the tin before carefully transferring to a plate (it will be fragile).

Prepare the Syrup:

  • Crush the cardamom pods using the back of a knife or a pestle and mortar.
  • In a saucepan, combine all the syrup ingredients and simmer until slightly thickened.

Assemble the Cake:

  • Prick the cooled cake all over with a skewer.
  • Generously brush the syrup over the cake, allowing it to soak in for extra moisture.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a dollop of crème fraîche or Greek yogurt and an extra drizzle of syrup for an indulgent finish.
Wine Advice:
Pair with a sweet Muscat or a light dessert wine like Sauternes to enhance the citrus and floral notes.

Nutritional Information

Calories: 390 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 6 g | Fiber: 22 g | Sugar: 28 g | Salt: 0.1 mg
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Recipe Category Cake / Dessert / Pastry
Season: All seasons
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