After a wonderful trip to Marrakech with my family, I was itching to make something with Moroccan flavours. Most Moroccan desserts incorporate orange blossom and syrup.
As it was Easter weekend, I was home in Yorkshire, so invited over a couple of my childhood best friends for an overdue catchup over afternoon tea – Indian style!
Inspired by my trip to Morocco, I decided to make a sponge cake with a twist! And voila! The orange blossom, cardamom and yogurt cake was born.
For the sponge, I used a basic Victoria sponge recipe but added cardamom, and yogurt to the mixture. I made a honey and orange blossom syrup to drizzle over the hot sponge and topped it off with a yogurt and icing sugar glaze.
- 200g unsalted butter
- 200g caster sugar
- 200g self-raising flour
- 4 large eggs
- 1 tbsp natural yogurt
- 2 tsp cardamom powder
- 1 tsp cinnamon powder
For the syrup:
- 4 tbsp honey
- 4 tbsp orange blossom water
for the glaze:
- 5 tbsp icing sugar
- 1 tbsp yogurt
- 2 tbsp orange blossom water
- water- add tablespoon at a time until slightly runny
- Pre-heeat oven on 180C
- Grease a loaf tin or any regular cake tin
- cream together butter and sugar until pale and fluffy
- Add the eggs and beat the mixture together
- add the yogurt and mix well
- Sift in the flower and cardamom powder and mix well until no lumps
- Pour into greased baking tin and bake in the oven for 30 minutes. With a toothpick, pierce the cake to check if it is cooked through- it should come back with no bits stuck on it.
- To make the syrup, put the honey and orange blossom water together in a pan and let it simmer. Once it has mixed together well, pour it over the cake in the tin. Leaving it in the tin helps to soak up all the syrup.
- In a bowl, mix together all the ingredients for the glaze. When the cake has cooled slightly, tip it out onto a plate or a cake stand, and pour over the yogurt glaze. Finish off with some grated orange zest.
Make sure you enjoy it with a hot cup of chai!