Orange, Ginger and Cardamom loaf cake

Orange, Ginger and Cardamom loaf cake

Orange Ginger and Cardamom Loaf Cake2

This cake is packed with flavour. The sponge includes ground almond, and to the batter is added a mix of raisins, crystallised ginger, cardamom and orange flesh. I topped it with an orange juice infused sugar glaze and some slices of orange that I had poached in sugar syrup (confit).  It is more of a fruitcake type sponge, rather than being light as air. A good afternoon tea loaf cake I would say.

I do like cardamom, though I would probably use it more if it were not such an effort to extract a teaspoonful of seed from a batch of dried up cardamom pods, though since the ground spice quickly loses flavour, I will carry on with the peel and grind for now!

You can leave out the confit orange topping if you do not have the time, but the jewel like translucent pop of orange colour makes the cake look rather more special than a regular loaf cake. (I got the idea to do the confit orange from a recipe on Maison Cupcake’s lovely baking blog)

orange confit

You soak the sultanas and ginger that go in the cake overnight in orange juice (I got the idea from a Paul A young recipe for a tea bread here)

Ingredients:

150g plain flour

3 teaspoons baking powder

1 1/2 teaspoons bicarbonate of soda

50g ground almonds

200g butter

170g sugar

3 eggs

1 teaspoon ground cardamom seeds

100g crystallised ginger

2 oranges

100g raisins

Method:

Soak the ginger and raisins and cardamom powder in the juice and zest of one of the oranges overnight.

The next morning preheat oven to 180 Deg C.

Beat the butter and sugar till light and creamy

Add the eggs and continue to beat. Sift in the flour and baking powder and add the ground almond

Mix well then fold in the soaked fruit.

Pour into a greaseproof lined loaf tin and bake for around 45 mins (or until a skewer inserted into the cake comes out just dry).

Whilst the cake is baking, get 4 slices of the second orange.

In a small saucepan, heat 50 ml water with 50g caster sugar. Add the orange slices when the sugar has dissolved and simmer gently for 20 minutes.

Remove from the heat and place the slices on a sheet of greaseproof.

Keep any remaining syrup that is in the pan and thin it out with juice from the second orange.

Add icing sugar to this liquid until it has a thin icing consistency

Pour this over the cake when it has cooled then top with the orange slices.

Orange Ginger and Cardamom Loaf Cake

I am adding this to the One Ingredient Linky that I host jointly with Laura (who ran the January linky and kindly let me have a couple of days extension)

Tags: , ,

Categories: Cakes and Bakes, feature, header

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4 Comments on “Orange, Ginger and Cardamom loaf cake”

  1. February 2, 2013 at 10:34 PM #

    this looks good!!! mmmm i bet orange and ginger and cardomon work really well together in the taste bud department! x

  2. laura_howtocook
    February 2, 2013 at 11:47 PM #

    Definitely a cake worth enjoying, particularly with that amazing looking confit orange. Just about all the flavours I would choose myself to put into a loaf cake at this time of the year. Spices such as ginger and cardamom I do associate with warmth and the brightness of the orange would cheer up any cold wintery day. I am so pleased you added this cake into One Ingredient this month. Orange has proved to be very popular!

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