This is a bundtcake but will fit a loaf pan as well. The cake is tangy and slightly spicy given by orange and cardamom joined together, however is still light and subtle in taste. This is a perfect treat for a picnic or trip because the texture is firm and you can eat it without a fork. The cake is moist and will stay fresh for few days. Oh, and not forget, very easy and quick to prepare. Enjoy!
10 cups bundtcake pan
- ¾ cup butter, softened
- 1 ½ cups + 1 tablespoon sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 ½ teaspoon ground cardamom
- 2 cups minus 2 tablespoon all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 50 ml freshly pressed orange juice
- 190 ml greek yogurt, plain
- ½ cup icing sugar
- 2-3 tablespoon pressed orange juice
Grease and dust with flour baking pan.
In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in orange zest, cardamom and vanilla extract. The mixture could look curdled but it should be so.
In a medium bowl, whisk together flour, salt, soda and baking powder. In separated bowl stir together orange juice and yogurt. Gradually add flour mixture to butter mixture alternately with juice-yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 55 minutes (until a wooden pick inserted in center comes out clean). Once is baked let cool in pan for 1 hour than remove from the pan and transfer onto a wire rack.
Icing: whisk together sugar and orange juice. Drizzle over cooled cake.
Category: Tea and bundt cakes.
Tags: cardamom, orange yoghurt.