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Citrus, rose and cardamom cake

This citrus, rose, and cardamom cake boasts a super soft and moist sponge with a perfect orange flavor. The sponge is super soft and moist, and the orange flavor is just right. It’s important to use a neutral oil instead of something like olive oil, as this will affect the flavour of your cake.
You can swap out the orange for cara-caras or lemons
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Course Dessert

Ingredients
  

For the Cake

  • 230 g Caster Sugar
  • 10 g Citrus Zest
  • 170 g Whole Eggs
  • 115 g Heavy Cream
  • 185 g Plain flour
  • 3 g Baking Powder
  • 3 g Fine Sea Salt
  • 60 g Neutral Oil

For the Syrup

  • 50 g Orange freshly Squeezed
  • 50 g Sugar

For the buttercream

  • 250 g Butter
  • 500 g icing sugar
  • 2 tsp cardamom
  • 1 tsp rosewater

For decor

  • Pistachios
  • Dried roses

Instructions
 

Cake

  • Pre-heat the oven to 160°C. Lightly grease a 6" pan and coat the inside with a few tablespoons of flour before tipping out the excess.
  • In a bowl, massage the blood orange zest into the sugar for one minute, then add the eggs and then using a stand mixer or electric hand whisk, whisk the mixture together for 3 minutes on a medium speed, until thicker and paler in consistency.
  • Pour in the cream and whisk again.
  • Remove the bowl from the mixer and scrape off any orange zest that may be stuck to the whisk. Add it back into the batter. Sift in the dry ingredients and gently whisk them in by hand.
  • Whisk in the oil just until you have a smooth batter.
  • Pour the mixture into the loaf tin. Bake for around 65-75 minutes or until a skewer comes out clean. The bake time may vary depending on your tin, so keep an eye on it.

Blood Orange Syrup

  • While the cake bakes, boil the syrup ingredients together until the sugar has dissolved and set this aside.
  • Once the cake has baked, remove it from the tin and poke a few holes in it with a skewer. Soak it with the syrup, then pop it out of the tin and wrap the cake tightly in cling film and chill it overnight. This will help to improve the texture of the cake

For the buttercream

  • Mix all the ingredients for the buttercream together
  • Place your cake on a plate and turntable
  • Fill the first layer with buttercream and smooth out. Add the second layer and cover with buttercream until smooth
  • Add chopped pistachios to the bottom and on top for extra crunch