Orange and cardamon cakes

Orange and cardamon cakes

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Recipe by Cheryl Rossi, Western Australia

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Real High Tea at Home Recipes

Ingredients

  • 2 oranges
  • 250g castor sugar
  • 6 free range eggs
  • 2 cups almond meal
  • 1 tsp baking powder
  • 2 tsp cardamom
Ginger Syrup
  • 75 g castor sugar
  • 5 tbsp sugar
  • 5 Dilmah Ginger Spice tea bags, tags removed

Methods and Directions

  • Place oranges in a saucepan.
  • Cover with cold water and bring to the boil.
  • Reduce heat to a simmer and cook for 1 hour or until the skins are soft.
  • Remove the oranges and allow to cool.
  •  Preheat oven to 170°C. Line a muffin tin with paper cases or grease a 12 hole Bundt tin.
  • Chop up oranges roughly removing pips and blitz in a food processor until smooth.
  • Add the sugar and blitz to combine.
  • Add the eggs and blitz.
  • Pour the mix into a bowl.
  • Fold in the almond meal, baking powder and cardamom.
  • Divide mix into muffin or Bundt pans.
  • Bake for 25-30 mins.
Ginger Syrup
  • Put the sugar, water and tea bags into a saucepan, bring to the boil and simmer for 5 mins.
  • Take out the teabags and squeeze out the tea into the saucepan.
  • Simmer gently until the mix becomes syrupy.
  • The cakes need to be put into a container or onto a plate when they have cooled a little, then pour the hot syrup over them.
  • The cakes will absorb the Ginger syrup.
  • Can be served with a small amount of cream or cream cheese icing.

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