Fragrant, dense and doused in syrup, this is wonderful either warm or cold. If you don’t want to add the orange slices on top, feel free to omit that step.
Finely slice 1 orange, skin on. Put
Meanwhile, peel and chop 1 of the oranges and blitz the flesh to a pulp in a blender. Pour into a measuring jug, add all of the oil and enough of the milk to make
Crush the cardamom pods in a mortar or bash with a rolling pin. Remove the seeds and crush to a powder. In a mixing bowl, combine the flour, baking powder, salt, remaining sugar and half the ground cardamom. Finely grate the zest of the remaining orange and add to the bowl, reserving the rest of the orange to juice later. Add the oil mixture and stir. Pour the batter over the orange slices in the prepared tin and
While the cake is cooking, squeeze the reserved orange, pour the juice into a pan and add the
When the cake is cooked, poke deep holes in the top with a chopstick. Pour over the syrup, getting as much into the holes as possible. Spoon any syrup that pools around the edges back over the cake. Let the cake stand for 5 minutes before inverting onto a plate. Remove from the tin and carefully peel off the paper to reveal the lovely orange slices. Enjoy warm or cold.
© 2015 All rights reserved. Published by Murdoch Books.