Monday, September 8, 2014

Orange Cardamom Cake with Honey Glaze

So, it has been a few weeks since I last posted. I told myself I was not going to lag on this blog like I have done with others in the past. I am so sorry! There have been many changes going on in our lives and I really haven't been experimenting with recipes as much as I like to. 

Here's what's happened:
1. I took summer classes, which are a little more intense than regular semester classes.
2. We moved out of our apartment and into a rental house close by. It is old and had years of grime to scrub through, but it has hardwood floors and a good bit of charm.
3. We went on a couple of fun family trips, including St Simons, which we just got back from!
4. We adopted a DOG!! Her name is Olive. More on her later :)

As you can see, it's been a busy summer! I'm going to start the posts off again with a nice summer-to-fall transition recipe. It has a summery fruit, but with a spice that reminds me of the holidays. This orange cardamom cake is moist and thick, almost like a pound cake. It's wonderful at breakfast with a nice steamy cup of tea. 


Ingredients:

Cake
- 1.5 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 tbsp ground cardamom
- 1-2 tbsp orange zest 
- 3/4 cup greek yogurt (I prefer 2% fat over no fat)
- 1/2 cup olive oil
- 2 eggs
- 1 tsp vanilla extract or paste

Glaze
- 1 tsp orange zest
- 1-2 tbsp orange juice from the orange you zested
- 1 tbsp raw honey

Directions:

Preheat your oven to 350 F. Grease a standard loaf pan with butter and dust with excess flour. You can line the pan with parchment paper if you prefer. It can sometimes make it easier to remove the bread from the pan if it's a little sticky. Whisk together flour, baking powder, salt, and cardamom. In a separate small bowl, combine sugar and orange zest, coating the zest with the sugar. Add yogurt, olive oil, eggs, and vanilla. Fold this mixture into your dry ingredients just until smooth. Pour batter into loaf pan and bake about 45-50 minutes, or until golden. Remove the cake and allow it to cool. In the meantime, whisk together more zest, orange juice, and honey. Once the cake cools, gently remove it from the pan. Brush the honey orange glaze onto the cake, allowing it to drip down the sides. 


Now slice that brick of goodness. 

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