Orange and Cardamom Birthday Cake
Goodness, I have got my first commission! My cupcake adventure around town during National Chocolate Week created a few waves and this was one of them – to make an enlarged version of one of my cardamom and orange cupcakes for a birthday. This is exciting but also rather scary and not the same as making a cake for a friend at all – it could all go horribly wrong and then what?
- Remembered to get butter (200g unsalted) out of fridge early and put it over the heater to warm.
- Ground up seeds from 17 cardamom pods in a pestle and mortar.
- Infused pods in 4 fl oz hot water.
- Creamed softened butter with 200g of soft brown sugar, grated rind from 2 oranges, 1/4 tsp pink Himalayan salt and the ground cardamom until pale and fluffy. Then creamed it some more.
- Beat in 4 large eggs (from customers own smallholding) alternately with some of the flour (which I’m just about to get to).
- Sifted in 250g flour (1/2 wholemeal, 1/2 white spelt), 2 level tsp baking powder, 1 level tsp bicarb of soda and 50g cocoa.
- Stirred in water (with pods sieved out) whilst still warm.
- Mixed in 6 fl oz sour cream.
- Divided mixture between 2 21cm cake thingies and baked at 180C for 25 mins.
- Melted 200g 35% milk chocolate & left to cool slightly.
- Creamed further 100g unsalted butter with 100g icing sugar.
- Mixed in chocolate together with 2 tbsp orange liqueur.
- Used half of the mixture to sandwich the cold cakes together, then spread remainder over the top.
- Used minstrels to decorate.