cardamom cake

Chetna Makan&#8217;s combines the flavours of pistachio, cardamom and white chocolate to make the lightest of cakes that&#8217;s perfect served for afternoon tea.

Chetna Makan&#8217;s pistachio, cardamom and white chocolate cake

unsalted butter, softened,

caster sugar

eggs

self-raising flour

tsp baking powder

tsp cardamom seeds, crushed to a powder in a pestle and mortar

milk

shelled, unsalted pistachios,

white chocolate chips

For the icing

white chocolate,

unsalted butter, softened

vanilla extract

You’ll also need…

x 20cm round cake tins

Heat the oven to 180°C/160°C fan/gas 4. Grease the tins, then line with baking paper.

Cream the butter and sugar with an electric mixer. Beat in the eggs, one at a time, ensuring each one is incorporated before adding the next. Add the flour, baking powder, cardamom and milk, then whisk for 1 minute. Fold in the 50g pistachios and white chocolate chips, then fill the tins with the batter. Bake for 30 minutes until a skewer pushed into the centre comes out clean. Cool in the tins.

For the icing, put the white chocolate in a heatproof bowl and set it over a pan of just steaming water until melted, ensuring the bowl does not touch the water. Set aside to cool slightly. Cream the butter with an electric mixer, then beat in the melted chocolate and vanilla until light and creamy.

Remove the cooled sponges from the tins. Spread half the icing on 1 sponge, top with the second, then spread the rest of the icing on top. Sprinkle with the remaining pistachios, then leave for 20 minutes before slicing.

This super moist and fluffy orange &amp; cardamom olive oil cake is a classic twist on a classic. It&#039;s full of flavor and absolutely delicious!

Orange Cardamom Olive Oil Cake

all purpose flour

sugar

extra virgin olive oil

yogurt

orange juice

baking soda

baking powder

cardamom

salt

orange zest

orange blossom water (optional, highly recommended)

First, preheat your oven to 350°F. Grease and grease a 9-inch cake pan.

Next, in a medium bowl, add the granulated sugar and the orange zest. Massage them between your fingers so you extract the oils in the zest to give off as much flavor as possible. Now add in the eggs and whisk well.

Now,  to another bowl add in the flour, baking powder, baking soda, salt and ground cardamom. The best option is for you to take fresh cardamom pods and grind them in a spice grinder so the flavor is strong and fresh.

Then, add the olive oil, milk, orange blossom (if you&#39;re using it), 1/3 cup orange juice , and yogurt. to the sugar and egg mixture. Whisk together well until everything well incorporated.

Now, gradually stir in the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Finally, pour the batter into the prepared cake pan and smooth out the top with a spatula.

Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Immediately after removing from the oven, poke the surface of the cake with a toothpick or with a fork. Pour 2 tbsp of freshly squeezed orange juice all over.

Let the cake cool in the pan for 20 minutes, then remove it from the pan and place it on a wire rack to cool completely.

Once the cake has cooled, you can serve it as is or decorate it with powdered sugar or an orange sugar glaze.

Persian Date Cake is a moist, spiced dessert infused with the natural sweetness of dates, the aromatic warmth of cinnamon and cardamom, and a crunchy texture from walnuts. This cake is a healthier alternative to traditional desserts, using dates as a natural sweetener and offering a rich source of fiber, potassium, and antioxidants. Perfect for a cultural celebration or just as a comforting treat with tea, Persian Date Cake offers deep flavor and nutritional benefits in every bite.

Moist Persian Date Cake with a Rich Cinnamon and Cardamom Spice

dates, pitted and chopped

all-purpose flour

cinnamon

½ cup walnuts, chopped (optional)

honey (for glazing)

Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.

In a small bowl, combine chopped dates and ½ cup of water. Microwave for 1–2 minutes until softened, then mash into a paste.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt.

Gradually mix the dry ingredients into the wet mixture, then stir in the mashed date paste, milk, and vanilla extract until the batter is smooth.

Pour the batter into the prepared pan and level the top.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Warm the honey slightly and brush it over the hot cake for a glossy finish.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

1st go and turned out perfect.  We made it to take away on a picnic for my husband and I.  Better then any cake I've had in a cafe.

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Chetna Makan’s pistachio, car...

Orange Cardamom Olive Oil Cake

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Top 3 cardamom cake recipes from across the web

The most viewed cardamom cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chetna Makan&#8217;s pistachio, car...

Orange Cardamom Olive Oil Cake

Moist Persian Date Cake with a Rich...

The most viewed cardamom cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Chetna Makan’s pistachio, car...