Orange cake with cardamom custard
serves
8
Orange cake with cardamom custard
Light, zesty and best of all, flourless!
Ingredients (13)
- 220g almond meal
- 65g stale breadcrumbs (from day-old bread)
- 1/4 tsp baking powder, sifted
- Finely grated zest of 2 oranges
- 2/3 cup (150g) caster sugar
- 4 eggs
- 1/4 cup (60ml) vegetable oil
- Pure icing sugar, to dust
Cardamom custard
- 2 cups (500ml) milk
- 1 vanilla bean, split, seeds scraped
- 6 cardamom pods, bruised
- 5 egg yolks
- 1/3 cup (75g) caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 170ºC. Lightly grease a 22cm round cake pan and line the base and side with baking paper.
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2.Place almond meal, breadcrumbs, baking powder and orange zest in a bowl and stir to combine. Place caster sugar and eggs in a stand mixer fitted with the whisk attachment and whisk until thick and pale. With the motor running, gradually add oil and whisk until well combined. Using a large metal spoon, gently fold dry ingredients into egg mixture. Pour batter into prepared pan and bake for 55 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan until completely cooled.
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3.Meanwhile, for the cardamom custard, heat milk in a saucepan with vanilla pod and seeds and cardamom over medium heat until just below boiling point. Remove from heat and discard vanilla pod. Whisk egg yolks and sugar in a large bowl until pale. Slowly pour warm milk mixture over egg mixture, whisking until combined. Return custard to saucepan and place over low heat. Cook, stirring constantly, for 5-6 minutes or until mixtures is thick enough to coat the back of a spoon. Strain through a fine sieve into a bowl to remove cardamom pods. Place over a bowl of iced water, stirring occasionally, until cool.
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4.Remove pan and transfer cake to a serving plate. Dust all over with icing sugar and serve with cardamom custard.
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