Hey there, fellow food lovers! If you’re craving something sweet, refreshing, and just a little bit fancy, you’ve got to try this Blood Orange & Cardamom Cake. I recently discovered blood oranges at my local store and knew right away I had to bake something special. I decided to go all out and make an upside-down cake with a twist cardamom adds the perfect touch of warmth and spice. The result? A deliciously moist cake that’s bursting with citrusy goodness. Plus, it looks gorgeous with those vibrant orange slices on top!
Method in Detail
Prepare the Curdled Milk
Start by combining the almond milk and apple cider vinegar in a small bowl. Let this mixture sit for about 10 minutes. The acid from the apple cider vinegar will cause the almond milk to curdle, creating a buttermilk-like effect. This step helps to keep the cake moist and tender, giving it that soft, airy texture. Don’t skip this step, as it’s essential for the cake’s consistency!
Orange-Sugar Mix
While the milk is curdling, grab another small bowl and add the sugar, orange zest, and ground cardamom. Using your fingertips, gently rub the ingredients together. This step might feel a little strange, but it helps release the natural oils from the orange zest and cardamom, creating a wonderfully fragrant mixture. The sugar will also begin to pick up all the lovely citrus and spice aromas this will add a delicious flavor throughout the cake.
Dry Ingredients
Next, in a large mixing bowl, sift in the self-raising flour, baking powder, and baking soda. Sifting helps aerate the flour, making the cake fluffier. Once sifted, add the orange-sugar mixture to the dry ingredients and stir them together to combine. This step ensures that the flavor of the orange and cardamom is evenly distributed throughout the dry ingredients before the wet ingredients are added.
Add Liquids
Once your dry ingredients and orange-sugar mixture are combined, it’s time to add the liquids. Pour the curdled milk, olive oil, vanilla extract, and fresh blood orange juice into the dry ingredients. Use a wooden spoon or whisk to stir everything together until it’s smooth and well combined. This will form the batter for your cake, which should be thick yet pourable. Make sure to mix well so no lumps remain in the batter.
Prepare the Caramel Base
Now it’s time to prepare the caramel base for the upside-down cake. In a small bowl, mix the brown sugar and water together until you achieve a runny paste. This caramel paste will form the base of the cake, which will become golden and delicious when the cake is flipped over. Pour this caramel mixture evenly over the bottom of your lined springform tin, making sure it coats the base thoroughly.
Arrange the Oranges
Once the caramel is in place, it’s time to arrange the blood orange slices. Using a mandolin (or a sharp knife), slice the blood oranges as thinly as possible. Arrange the slices in an overlapping circular pattern at the bottom of the cake tin. Be sure to cover the entire surface with the slices so that each bite will have a beautiful burst of orange flavor. The thinness of the slices is key to ensuring they cook evenly and caramelize perfectly when the cake is baked.
Bake the Cake
Now, pour the cake batter over the arranged orange slices. Make sure the batter covers the oranges completely. Place the tin in the oven, preheated to 170°C (fan), and bake for 30-35 minutes. Keep an eye on the cake as it bakes, and check for doneness by inserting a skewer into the center of the cake. If it comes out clean, the cake is ready. The top should be golden brown, and the edges will begin to pull away from the sides of the tin.
Flip and Serve
Once the cake is baked and a skewer comes out clean, it’s time to flip the cake. Do this quickly but carefully by inverting the springform tin onto a plate. The caramelized blood oranges will now be on top, looking all glossy and beautiful. Allow the cake to cool slightly before slicing and serving. The caramel will set as the cake cools, making each slice even more decadent and delicious.
Necessary Tools
- 23cm springform cake tin (lined)
- Mandolin (for thin orange slices)
- Mixing bowls
- Sifter for dry ingredients
- Measuring spoons
- Wooden spoon or whisk
- Oven
Blood Orange & Cardamom Cake
Cuisine: AmericanDifficulty: Easy8
servings20
minutes35
minutes55
minutesIngredients
280ml almond milk (or soy milk)
1 tsp apple cider vinegar
2 blood oranges, zested and thinly sliced
250g self-raising flour
1 tsp baking powder
1/2 tsp baking soda
Caramel paste for base: 50g brown sugar + 50ml water
200g caster sugar
5 cardamom pods, shelled and ground
75ml olive oil
1 tsp vanilla extract
1 tbsp blood orange juice
Directions
- Prepare the curdled milk: Start by mixing the almond milk and apple cider vinegar in a small bowl. Let it sit for about 10 minutes to curdle this will help create a tender, moist cake.
- Orange-sugar mix: In a separate bowl, rub together the sugar, orange zest, and cardamom using your fingertips. This will release the lovely fragrance of the orange and cardamom.
- Dry ingredients: In a large mixing bowl, sift in the self-raising flour, baking powder, and baking soda. Stir the orange sugar mix into the dry ingredients.
- Add liquids: Now, add the curdled milk, olive oil, vanilla extract, and fresh blood orange juice to the dry ingredients. Stir until everything is well combined and smooth.
- Prepare the caramel base: In a small bowl, mix the brown sugar and water until you have a runny paste. Pour this over the base of your lined springform tin.
- Arrange the oranges: Slice the blood oranges as thin as you can (a mandolin is perfect for this). Layer them on the bottom of the cake tin in a slightly overlapping pattern.
- Bake: Pour the cake batter over the oranges. Bake at 170°C (fan) for 30-35 minutes, or until the cake is golden and a skewer comes out clean.
- Flip and serve: Once baked, quickly flip the cake onto a plate, revealing the gorgeous orange slices on top. Let it cool slightly before serving.
Notes
- Orange Slicing: When slicing the oranges, be sure to get them as thin as possible. This ensures they cook properly in the cake and give that beautiful caramelized effect when flipped.
- Caramel Paste: Be careful when mixing the brown sugar and water to make the caramel paste. If the paste is too thick, it might not spread evenly over the oranges, affecting the texture of the cake base.
- Baking Time: Keep an eye on the cake in the oven towards the end of the baking time. Oven temperatures can vary, so make sure to check for doneness by inserting a skewer into the center of the cake. If it comes out clean, your cake is ready to flip.
Serving Suggestions
This cake is perfect for any occasion whether it’s a family gathering, a special dinner party, or just a treat to enjoy with a cup of tea. Serve it as-is, or top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. If you’re feeling extra fancy, a sprinkle of chopped pistachios or a drizzle of honey could elevate the flavor even more!
Fun Fact
Did you know that blood oranges are actually packed with antioxidants, making them a healthier citrus choice? Not only do they taste amazing, but they’re also great for boosting your immune system. Who knew a cake could be so healthy?
Conclusion
This Blood Orange & Cardamom Cake is the perfect combination of sweet, spicy, and citrusy. The cardamom adds a unique warmth, while the blood oranges give a pop of color and fresh, tangy flavor. Whether you’re baking for a special occasion or just treating yourself, this cake is sure to impress. Enjoy every bite!
