My lovely German dil gave me a pretty Bundt cake tin for my birthday, but it stayed in the cupboard until I found it yesterday. I needed to make a cake, as my son and family are moving to my town today. [It will be so good to have some family nearby.] I have a bit of a 'thing' about cardamom at the moment, so wanted to use it as one of the flavours. I think orange goes well with it, so decided to make a cake with these two flavours. It's another recipe I was given by my friend, who runs her own tea shop, and is a good cake to make for a celebration.
220g Philadelphia cream cheese
220 g butter
250g caster sugar
350g sr flour
1 tspn baking powder
Zest of 1 large orange
1 tspn ground cardamom
Preheat oven 170°C. Grease or spray the Bundt tin/mould with Cake Release
Whisk the butter and Philly together, then add the sugar and beat it in.
Whisk the eggs in one by one, then add the finely grated zest and the cardamom and mix together.
Add the flour and baking powder, but don't over mix.
Pour the mixture into the mould and bake for about 50 mins. Leave the cake to cool in the mould before turning our onto a wire rack.
I think it's a pretty cake, and it doesn't need fancy icing. It's lovely and moist, has a good crumb, and the flavours of the orange and the cardamom come through. I really do love cardamom. It's a generous sized cake - we were 5 and all had a generous slice, and there was some left for son and daughter to take home. I just have to say that I bought the metal cake stand for 50p at a local jumble sale - a bargain!