Thank you for your feedback on the last post. Those thoughts had been brewing for some time and I needed to get it off my chest. It turns out that many of you feel the same – big sigh of relief for me and virtual high-five for you! I have a feeling that I have more to say about this topic, and others, but you might be pleased to know that there is no crankiness from me today: there is only cake and it’s a good one.
There are many reasons to celebrate this cake and the first is that there is no creaming of butter and sugar involved. I really, really dislike creaming butter and sugar. It sounds petulant (and that’s a fair judgement) but the whole faffing about with bringing the butter to room temperature and setting up the cake mixer just annoys me. Batters that come together with a light stir make the whole experience so much more relaxing and this one takes all of 15 minutes to whisk the dry ingredients, whisk the wet (in another bowl), stir the two together and shove in the oven. This is a cake that gives far more than it takes.
For all its minimum effort, this cake delivers on maximum flavour – its second obvious virtue. I love the light, damp flavoursome crumb that you get from yoghurt cakes and this one is infused with the beguiling fragrance of orange blossom and ground cardamom. If you’ve never used orange blossom water it’s worth tracking down from Middle Eastern delis, herb and spice retailers, or even some good supermarkets. A little goes a long way, so buy a small bottle, and I promise that you will get through it soon enough when this recipe becomes your go-to cake. Atop the pale orange crumb you may, if you are so inclined, drizzle an orange-infused cream cheese icing. Cream-cheese icing just has that OMG factor (don’t you think?) and this one is no different. It’s gorgeously indulgent, but I only include it when making the cake for a party or gathering. If I’m making the cake for casual snacking I like to keep it simple with a light dusting of icing sugar and tangy Greek yoghurt served alongside. Both versions are divine.
Third and last, this cake looks great. The original recipe calls for a sprinkle of chopped pistachios to top the icing, which sets off the golden cake and creamy icing perfectly. I happen to have dried rose petals in my cupboard right now (bought for a culinary experiment that is still in the experimental stage) and a few of these scattered over makes the cake look extra special. The pretty is upped even more if you bake it in a bundt tin and make it look like a giant flower. Speaking of bundts, if you’re going to use one, save yourself the heartbreak of stickage/breakage by prepping the pan properly. Grease the pan throughly with butter, don’t miss a single tiny ridge or crease, and dust the entire surface with icing sugar, not flour. If you’re skeptical of my advice, I refer you to the experts and this authoritative article.
The recipe for this delightful cake comes from the creative Hetty McKinnon of Arthur Street Kitchen, but I first saw it featured on Elizabeth’s lovely blog, The Backyard Lemon Tree. I’ve made a couple of tiny adjustments to the original (more juice in the icing to make it thinner and the addition of rose petals) but really, it was already perfect. You’ll note in the recipe that you can make it with either melted butter or macadamia oil. I’ve tried both and agree with Elizabeth that the oil version is slightly better, so that’s what I recommend. I also recommend that you freely and openly share this cake as it will do wonders for your baking reputation. No-one has to know how simple it was to make.
Orange Blossom & Cardamom Yoghurt Cake
1 cup (250ml) macadamia oil (or 250g salted butter, melted and cooled)
2 eggs, lightly beaten
2 tsp vanilla extract
zest of one orange
3 Tbsp orange juice
1 cup (250ml) thick Greek yoghurt
2 tsp orange blossom water
300g self-raising flour (or 300g plain with 4 tsp baking powder whisked through)
300g raw sugar, fine/granulated/caster
1 tsp ground cardamom
Pinch of salt (if using oil, skip using butter)
Icing sugar (powdered sugar), for dusting
For the icing:
125g cream cheese, at room temperature
90g icing sugar (powdered sugar)
dash of vanilla extract
4-5 Tbsp orange juice
1/2 tsp orange zest
To decorate (optional):
2 Tbsp pistachios, chopped
2 tsp rose petals
Preheat oven to 160ºC / 320ºF. If using a bundt tin, grease it thoroughly with butter and sprinkle icing sugar over all surfaces, shaking the tin to ensure it coats every crevice, then tapping it upside down to remove excess sugar. Alternatively, grease the sides of a 22cm springform tin and line the base with a circle of baking paper.
Combine the flour, sugar, cardamom and salt (if using) in a large bowl and mix well with a whisk.
In medium bowl, whisk together the oil (or butter), eggs, vanilla, orange zest, orange juice, yoghurt and orange blossom water.
Make a well in the centre of the dry ingredients, pour in the wet and fold together gently using a large spoon or spatula. Mix until just combined – do not overmix. Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer or toothpick inserted in the centre comes out clean. Leave in the tin to cool for 15 minutes before turning out onto a serving platter. Dust the top with icing sugar, or, wait until the cake is completely cool then top with cream cheese icing (instructions below).
If making the icing, whisk together the cream cheese, icing sugar, vanilla extract, orange juice and zest. Once smooth, spread the icing over the cooled cake, nudging it to the edges and letting it run down the sides a little. Sprinkle with chopped pistachios and rose petals.
Looks so delicious!!! need to try this
I love orange blossom and cardamom, this sounds heavenly!
It’s a great flavour combination – bright orange notes and a hint of warm spice. Thanks for commenting 😊
Looks lovely! Would be good for Christmas?
Good for anytime I would say, but if you have a crowd to feed at Christmas then I think that thin slices of the fancy version (with the cream cheese icing) would go down very well xx
Hi Chez – some unique ingredients here, I have never used macadamia oil but I bet it gives the cake a wonderful nutty flavor. -Kat
Hi Kat – you can’t really taste the macadamia flavour – it has a very neutral flavour really. It’s easy to get hold of in Australia (big macadamia industry here) but possibly not easy to find elsewhere. If you have trouble, Elizabeth recommends a light olive oil instead, and one of my Instagram followers reported that she used avocado oil with good results. Melted butter is good too but I think it makes the cake more heavy/dense and I personally prefer the lighter result with oil.
Lovely recipe dear, I can imagine it tastes wonderful! I too love to use yogurt for making cakes and muffins. And yay for not having to take the stand mixer out!
I love my stand mixer (a gift from Colin) but man it it so heavy and awkward to pull out and set up. A quick yoghurt cake feels effortless in comparison!
I just love orange in anything and your cake sounds absolutely fab…must try this for my next special occasion…..when my grandson comes visiting, or before hen I next entertain and get together with friends.
Orange cakes are so good, lemon too. I’m sure that it will go down well, whoever you end up feeding! Thanks for stopping by. Have a lovely weekend xx
Absolutely beautiful pictures
You’re so kind, thank you!
This looks fabulous. If you don’t have orange blossom water, what can you substitute?
Hi Darlene I would just leave it out and make up the difference with extra orange juice. Maybe a touch more zest too. It will still be lovely and orange-y, it just won’t have the floral notes from the water. Good luck!
Thanks! I´ll try that. Love orange flavoured anything.
i’m also a massive fan of NOT lugging out the mixer, waiting till the butter softens/gets to room temp and creaming it with sugar. for cakes like these, that call for celebration or just everyday consumption, i like the simple dry + liquid mixing. (my low, or high, was when i found a 1 bowl chocolate cake recipe). it is coming up citrus season and i’m already dreaming up treats like this. lovely!
I knew I wouldn’t be the only one! Life is too short for creaming if you can get there an easier way. Happy citrus season Lan 😊
Lovely photos for an obviously yummy recipe. This is a reminder to dig out my cardamom from the spice cabinet.
Thanks Marian, let me know what you think if you do make it. The cardamom is subtle, a background warmth to the bright notes of orange.
wow, what a beautiful looking cake. Even the name sounds beautiful
This cake looks awesome! Great idea for a celebration indeed!
Thanks Chef 😊
Great cake. Although, I really don’t mind creaming butter and sugar, but this solution sounds really good. I so agree with you about the greasing and dusting of the pan – icing sugar is a brilliant solution and does not leave that white residue that flour does on the cake when tipped out. I sometimes use cocoa powder for chocolate cakes.
You are more patient than me Debi! But that’s not hard… I often use cocoa powder for chocolate cakes too – nothing looks worse than white flour streaks on a brown cake.
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Awesome as always and I love simple to make also..no faffing about…. Have reblogged on http://blondieaka.wordpress.com
Thank you, as always! xx
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Delicious sounding cake, wonderful flavours. I’ve discovered the whole creaming process can be avoided by adopting a similar method to this cake. The end result seems to be consistent.
Really? How interesting. Even for recipes without yoghurt? I assumed that the yoghurt somehow made up for the lack of creaming, but I wasn’t really sure. This could be revolutionary Sandra!
Sift the dry, melt butter the use a wire whisk to incorporate all wet ingredients then mix together. I’ve been doing it for a while. No flops!
PS use castor sugar so the mix not too grainy 😃
Ok I am doing this! Thank you so much for sharing the technique Sandra 🙂