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.
Equipment
- Cake tin
- greaseproof paper
- Skewer
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