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Susie's Larder
THE GUEST LARDER

Blood Orange, Almond and Cardamon Cake

Serves
Ten
TIME
COST
DIFFICULTY
Anyone can do it

Ingredients

Cake:

  • 200 g unsalted butter, (at room temperature), plus extra for greasing 
  • 100 g demerara sugar 
  • 100 g caster sugar
  • 3 large free-range eggs 
  • 1 teaspoon vanilla essence 
  • 200 g ground almonds 
  • 100 g coarse polenta 
  • 2 large blood oranges, zested (use the juice for the syrup)
  • 1 teaspoon baking powder
  • 1 tsp of coarse sea salt
  • 100g of flaked almonds, toasted

‍

Syrup:

  • 6 cardamom pods
  • The juice of 4 oranges / 300ml of orange juice
  • 100g of caster sugar  
  • 3 large sprigs of rosemary

Method

  1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm non-stick tin with a good amount of butter, line the bottom with greaseproof paper (Lakeland do these great ones that just slot in).
  2. Beat the butter and sugar in a large bowl until well mixed. Then beat in the eggs, one and a time.
  3. Combine the rest of the ingredients, apart from the flaked almonds, in another bowl then add it  to the  butter/ sugar mix. 
  4. Pour the mixture into the tin and bake for 40-45 minutes, or until is golden-brown and a skewer comes out clean.
  5. Remove the tin from the oven, pierce the top of the cake with a   thin skewer in several places and leave to cool for 20 minutes, then turn out the cake.
  6. Whilst it cools, make your syrup. Crus the cardamom pods and put all the ingredients in a non-stick pan over a medium-low heat.
  7. To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan (leave the rosemary sprigs whole). Simmer for about10 minutes, until the mixture has slightly. Set aside to cool until it is lukewarm- not completely cold. 
  8. Remove the cardamom pods and brush syrup over the cake. Here I decorate it with the crystallised rosemary and  flaked almonds, it  looks good with  some orange  segments on the top  too.
  9. Serve it cold/ warm with a drizzle of double cream and raspberries- YUM!
Created by 
Susie Flory
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