INGREDIENTS
Cake
12 cardamom pods
200 g butter, softened
150 g brown sugar
4 eggs
100 g self-raising flour, sieved
½ tsp nutmeg, ground
275 g almond meal
1 medium orange, zest and juice
1 ½ tbsp rose water
Syrup
4 tbsp caster sugar
1 medium orange, juiced
1 tbsp rose water
Icing
150 g icing sugar, sieved
1 ½ tbsp lemon juice
1-2 tsp water
To serve
¼ cup pistachios, chopped
¼ cup rose petals
METHOD
Cake
- Preheat the oven on Fan Plus at 160°C, with a rack on shelf position 2.
- Line a 23 cm springform cake tin with baking paper.
- Place the cardamom pods in a mortar and work the pestle to crush and remove the seeds. Discard the pods and grind the seeds into a fine powder.
- In the bowl of a freestanding mixer with a paddle attachment, cream the butter and sugar on medium speed, approximately 3-5 minutes.
- Add the eggs and mix to combine.
- Reduce the mixing speed to low and add the remaining cake ingredients. Mix gently until fully combined.
- Transfer the cake mix into the prepared tin and bake for 45-50 minutes, or until a skewer comes out clean when the cake’s centre is pierced.
- Remove from oven and leave in the cake tin. Pour the syrup over the top and stand for 10 minutes before turning out onto a wire rack to cool.
Syrup
- In a small saucepan on medium heat, induction setting 6, add the syrup ingredients and cook for 5 minutes.
- Reduce heat to low, induction setting 2 and keep warm until the cake is ready.
Icing
- In a mixing bowl, add the icing sugar and lemon juice. Mix to combine with a wooden spoon, before gradually adding cold water until the desired consistency is achieved, the icing should be smooth and relatively thick, but still runny.
To serve
- Pour the icing over the top of the cake and use a spatula to spread evenly, allowing it to drip down the sides.
- Sprinkle with chopped pistachios and rose petals.
Hints and tips
- The cake mixture can be divided into regular or mini cupcake tins for petit fours (bite-sized portions).
APPLIANCE / FUNCTION
Miele
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