As good as it looks, as Moroccan as it sounds and as easy to make as any pound cake you’ve ever made before. This is my Orange Cardamom Cake recipe.
My coffee mate, my afternoon delight, my one and only and my answer to: “What should I have with my coffee?”
Yes, it is the perfect coffee snack, because of it’s light texture, its freshness and most importantly its sweetness. Nothing goes better with a sour espresso than a sweet treat. And this cake is just that, so sweet.
Its truly a treat that brings me back to my childhood. Even though, my mom did not exactly make this specific recipe, the combination of flavours screams “Childhood Treats!”. The combination of flavours is a true representation of what a Moroccan dessert is supposed to taste like.
That being said, I must say that Orange Cake did not always mean happy days. As hilarious as that sounds.
The dreadful Orange Cake
Ladies and gents, each time I heard the words:“I made you boys some orange cake”
I could not help but feel disappointed.
No, that sentence did not come from my mom. Nothing my mom make can possibly disappoint me. That was my childhood best friend’s mom. She has this infamous recipe for Orange Cake, that I despised.
In my defense, it was despicable.
Let me paint you a picture. The cake is made with oil rather than butter, half the amount of sugar rather than the full amount, too much flour and she baked it in a 14″ pan. In 14″ pan!
Oh boy …
Rather than bake it just enough to preserve its moisture, she baked the life out of it. The result was, … well, dreadful. The cake was always dry, like an anemic sponge cake. It also had this bouncy quality to it, the same bouncy quality that a cleaning sponge possesses.
It was more of a filler than anything. Calling it cake is beyond dignifying, and downright insulting to other cakes.
The thing that bothered me the most though was not the cake itself, but the poor execution of a brilliant idea.
Not to mention the unwillingness to even try to improve on it. She knew her cake was a terrible, she rarely had any of it, and yet she kept on making it the exact same way, over and over and over again.
That’s premeditated cake abuse.
It’s time this cake gets the treatment it truly deserves.
My Cardamom Orange Cake Recipe
Moroccans are lucky enough to have fresh locally grown oranges all year long. One of the most famous snacks in Morocco is Orange slices dusted with cinnamon. If you’ve never tried it, I urge you to do so, It’s divine. Not to mention super healthy.
That makes cinnamon mandatory for this cake.
To me, orange and cinnamon are natural allies. That being said, adding a little freshness to a summer treat can never be a bad idea. That’s where one of my favorite staples of Moroccan cuisine comes in, Cardamom.
That’s my jam.
Just like with any other pound cake recipe, you want to respect this simple rule to guarantee that your cake will always be moist and decadent:
You must use the exact same quantities of Sugar to Flour to Butter.
It’s a simple rule that will guarantee that your cakes are always yummy, no matter what kind of pound cake you want to make.
Another golden rule for cake making is:
butter is always better than oil. Always.
I always loved the idea of orange cake. As simple and delicious as it sounds, it’s not one that easily comes to my mind when I’m thinking of making a loaf cake. More often than not, it’s chocolate, banana, lemon poppy seed … etc
Why is that? Why do we think lemons and not oranges or grapefruit?
Lemon loaf cakes, chocolate cakes and banana breads have taken over our imagination and it is time for us to demand a little more variety in our lives.
This is a good place to start 🙂
Orange Cardamom Cake
- 250 g All-purpose flour
- 50 g Semolina
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tbsp baking powder
- 250 g Softened butter
- 250 g Granulated sugar
- 2 large oranges I used navels
- 4 large eggs
Before you start: Grease and line with parchment paper a 12x4 loaf pan. Preheat your oven to 375F.
In a bowl, mix all dry ingredients and set aside.
In a separate bowl, add butter and sugar. Cream the butter and sugar until light and fluffy. Zest & juice 1 orange and add to the bowl. Add in your eggs and beat until fully incorporated. You can use a hand mixer for this step.
Add dry ingredients to wet ingredients. Using a wooden spoon, gently fold the mixture until well incorporated. Pour your mixture into your loaf pan. Grab your second orange and cut it into thin slices.
Bake your cake for 30-40 minutes or until golden brown and the orange slices are perfectly caramelized. To make sure that your cake is baked, poke it with a clean toothpick. If it comes out clean, it's ready.
Let it cool down for 10 minutes before you cut. Serve with a cup of coffee or tea and enjoy.