Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Orange and Cardamom cake

This cake reminds me a lot of Christmas because of the citrus and spice and it also reminds me a lot of coastal and middle eastern cooking.


The unlikely marriage of orange and cardamom make this cake warm and inviting and the smell of it as it bakes......it literally warms up your house. If you've had a tiff with the neighbors, this cake is the perfect peacemaker, I assure you.


The basis of the cake is a simple batter infused with the spice and the citrus. Another perfect cake for tea time!!

Orange and cardamom cake

Makes one loaf

  • 250 grams self raising flour

  • 250 grams of butter

  • 3 medium eggs

  • 1 tbs vanilla extract

  • 200 grams castor sugar

  • 200ml orange curd (or the juice and zest of one large orange)

  • 1 1/2 tbs cardamom powder

  • One orange, segmented, for the garnish

For the frosting

  • Zest and juice of 2 oranges

  • 200 grams icing sugar


Special equipment - Rectangular loaf tin and baking parchment


Pre - heat your oven to 175°C and line your tin with baking parchment.


Sift your flour and set aside. In a separate bowl, whisk together the butter and sugar until it gets a pale yellow color and is light and fluffy. Next, add the eggs and vanilla extract and whist until the eggs are incorporated into the mix. ( Don‘t mind if it has a few lumps)


Add the flour to the wet mix a bit at a time to form a thick batter. Add your orange curd or orange juice and zest and mix in well.


Pour the batter into the baking tin and place into the oven on the middle shelf for 30 minutes or until a skewer inserted comes out clean.


As the cake bakes, put your icing sugar, orange juice and zest into a bowl and whisk together to form a thick but loose paste. Set aside.


Once ready, take the cake out of the oven and let it cool completely before pouring over the cake. Garnish with the segmented orange slices and serve.


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