Cardamom Spiced Orange & Almond Cake
Baking with Spices: Cardamom Spiced Orange & Almond Cake
Cardamom isn't just for traditional Indian cooking. In Scandinavian and Middle Eastern baking, it is the star of the show. This gluten-free cake pairs the bright, citrusy notes of orange with the warm, eucalyptus-like aroma of our export-grade cardamom for a sophisticated tea-time treat.
Ingredients
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3 large eggs
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1/2 cup granulated sugar
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1.5 cups almond flour
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1/2 tsp baking powder
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Zest and juice of 1 large orange
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Seeds from 5 Thanker Harvest Cardamom pods (freshly ground)
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1/4 cup olive oil or melted butter
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Powdered sugar for dusting
Instructions
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Prep: Preheat your oven to 180°C. Grease and line an 8-inch round cake pan with parchment paper.
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Whisk the Eggs: In a large bowl, beat the eggs and sugar together until pale, fluffy, and doubled in volume.
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Mix Wet Ingredients: Gently fold in the olive oil, orange zest, and orange juice.
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Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and your freshly ground Thanker Harvest cardamom.
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Fold and Bake: Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Serve: Let the cake cool completely in the pan. Dust generously with powdered sugar before slicing.
