Orange, Ginger and Cardamom loaf cake
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)
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)
150g plain flour
3 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
50g ground almonds
1 teaspoon ground cardamom seeds
100g crystallised ginger
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.
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)