Orange & Cardamom Cake for Agas

Orange & Cardamom Cake

A great little recipe for the ones with a sweet tooth! The instructions are designed specifically for Aga range cookers and make a tasty treat perfect for cold, dark nights to accompany an episode of the Great British Bake Off.  You can keep this cake in an airtight tin for up to 3 days.

Ingredients…

  • 10 cardamom pods
  • 2 oranges
  • 9oz (250g) self-rising flour
  • 3 eggs
  • 6oz (175g) butter
  • 2 tbsp granulated sugar
  • 6oz (175g) caster sugar
  • 1 tsp baking powder

Let’s get baking!

  1. Use baking parchment to line a 9in cake tin or a small roasting tin.
  2. Remove the seeds from the cardamom pods and crush them in a pestle and mortar.  Then mix the sugar with the crushed seeds (I like using cardamom flavoured sugar, I find it is as useful as vanilla or lavender sugar).
  3. If time allows, it is a good idea to set the butter beside your Aga to allow it to soften a bit let’s say for half an hour.
  4. Then grate the rind from the oranges into a bowl. Don’t forget to mix it well.  Beat in the softened butter and eggs, then add the flour and baking powder.
  5. The cake mixture is ready now and you can pour it into the tin.
  6. [2 oven cooker]Put the tin into a large roasting tin and hang it from the 4th, lowest runners in the oven, and slide the cold plain shelf onto the 2nd runners above.
  7. [3, 4 and 5 oven cookers]Place the grid shelf on the floor of the baking oven and put the cake tin onto it.
  8. Bake the cake for roughly 30 minutes (bear in mind that every cooker is a little different!), until well risen and the colour is golden brown. Test the readiness with a skewer inserted into the centre, if it comes out clean, then the cake is ready.
  9. Squeeze the juice from the oranges, then pour the juice into a small saucepan.  To create a syrup, add some granulated sugar and bring to the boil on the simmering plate.
  10. Once ready, pour the orange syrup over the cooked cake. Don’t forget to leave it in the tin for 10 minutes to cool down before turning it out and cutting.

 

This recipe was conceived by cast iron cookery expert Sarah Whitaker for Blake & Bull Aga Accessories.

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