Try this quick and easy recipe for delicious spiced citrus syrup cake flavoured with oranges, lemons, green cardamom, coriander and ginger.
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Ingredients
- Butter to grease
- 300g caster sugar
- 350g ground almonds
- 3 tsp baking powder
- 1 tbsp ground green cardamom seeds (from about 20 pods, seeds ground in a pestle and mortar)
- 8 large free-range eggs, beaten
- 400ml sunflower oil
- Finely grated zest of 2 lemons
- Finely grated zest of 1 orange
- 1 tbsp vanilla extract
For the syrup
- Juice of 2 lemons
- Juice of 1 orange
- 50g caster sugar
- 2 tbsp palm sugar (from large supermarkets, Asian grocers and health food shops – or see tip, above)
- 6 whole green cardamom pods
- 2 tsp coriander seeds
- 3 fresh ginger slices
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Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line the base of a 23cm springform cake tin with baking paper. In a mixing bowl, combine the caster sugar, ground almonds, baking powder and ground cardamom seeds. Make a well in the centre, then add the eggs, oil, citrus zest and vanilla extract, then mix until well combined.
- Spoon the batter into the prepared tin, then bake for 50-60 minutes until a skewer inserted into the middle of the cake comes out clean.
- Meanwhile, to make the syrup, gently heat the citrus juices in a pan with the sugars, cardamom pods, coriander seeds and ginger. When the sugar dissolves, turn up the heat and simmer for 3 minutes. Set aside to infuse for 10-15 minutes.
- Pierce the sponge in the tin several times, then drizzle over the syrup through a sieve. Set aside for 1 hour, then transfer to a wire rack to cool.
Nutrition
- 351kcals Calories
- 27.9g (3.6g saturated) Fat
- 7.3g Protein
- 19.3g (16.4g sugars) Carbs
- 0.3g Salt
For 20 servings
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