Scheherazade, Tea Time Treats and a Cardamom Rose Cake with Orange Drizzle Recipe
Scheherazade and Tea Time Treats:
Cardamom Rose Cake with Orange Drizzle Recipe
Scheherazade and Tea Time Treats: Cardamom Rose Cake with Orange Drizzle Recipe
There is something of Scheherazade and her tales from a Thousand and One Arabian Nights in my latest cake recipe, Cardamom Rose Cake with Orange Drizzle Recipe. Cardamom is a spice with an aroma that immediately transports me to the Middle East, probably on a magic carpet, mainly due to my love of cardamom coffee; whilst rose petal jam reminds me of my time in the Levant……..as well as my mum’s garden. In fact both cardamom and rose petal jam are held fast in my culinary memory for two regions in the world – Scandinavia can also be conjured up when I taste a slice of cardamom cake, whilst an English rose garden on a hot summer day (do we have hot days in England any more?) comes to mind when I eat or cook with roses. My mum makes the most amazing and highly fragrant rose petal jam, as well as a syrup and liqueur, and her old-fashioned shrub roses are exquisitely beautiful.
Cardamom Rose Cake with Orange Drizzle Recipe
And yet, this cake recipe for all its exotic links to the Levant and beyond, is also very English; it’s a cake based on a good old-fashioned Victoria sponge – light and fluffy with a drizzle topping, and the warmth of a mellow spice added. My grandmother made the most divine fresh orange cakes, as well as lemon cakes, and this recipe is from the same stable, but with a few embellishments added! I am sure that Scheherazade would be happy with a slice of this, whilst weaving her magical tales; just as much as my family and friends would be happy to sit down at the Tea Time table and be served this cake with a good pot of tea or a cup of coffee. I have also suggested that this cake might make a dramatic and welcome entrance at the end of a formal dinner to accompany the Sauternes or other dessert wine. And, I suspect that a glass of fortified wine, such as Madeira or Sherry, would also make desirable drinking companions to this fruity and floral cake.
The making of the cake with George Wilkinson Retro Bakeware
Although my recipe calls for butter, I made this particular cake with good old Stork margarine, which I happen to have a soft spot for when baking cakes. But, the star of the show was without doubt my BEAUTIFUL limited edition George Wilkinson cake tin, as seen in the photo above. This cake tin is not also EXTREMELY good-looking in a retro, vintage and floral blue way, but it’s also VERY non-stick, as it is made with superior non-stick coating GlideX on the interior; and I can assure you that having used several George Wilkinson products already that have this magic coating, cakes, pies, tarts and biscuits DO indeed glide off with NO sticking! I am VERY pleased to be able to offer a FULL set of this beautiful vintage bakeware in a giveaway I am currently hosting here: Giveaway: Win a Set of Limited Edition George Wilkinson British Bakeware worth over £50.
But back to my cake; as one of the main ingredients are oranges I am entering this cake into my Tea Time Treats challenge, where the theme for January is Citrus Fruits. Kate and I host this challenge on alternate months, and I am in the chair this month. There are already thirty-one DELICIOUS entries in this month’s challenge, and if you have baked (or cooked) with any citrus fruits, or are planning to, then please do enter!
As well as my own Tea Time Treats challenge, this cake also qualifies as a One Ingredient entry, as Laura and Nazima have picked Oranges as their January ingredient, where Laura is in the chair this month.
I haven’t finished yet! As this is a Drizzle cake, I am sure that Ros and Caroline will accept this as an entry for their Alphabakes challenge, where the letter this month is “D”! This month Caroline is the hostess with the mostess!
Cardamom Rose Cake with Orange Drizzle
I hope that you have been inspired enough to maybe try this cake, if like me you are dieting, make it and freeze half, or invite the local cricket team over to help you out with it! I am not stopping making cakes just because I am cutting back, I am just making two a month instead of one every week, as you still need a treat now and then. I will leave you with the recipe, have a lovely day and see you later, Karen
Cardamom Rose Cake with Orange Drizzle Recipe
Cardamom Rose Cake with Orange Drizzle
Print recipe
| Serves | 8 to 10 slices |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
Cake
- 4 eggs
- Unsalted butter, softened, plus a little more for greasing
- Caster sugar
- Self-raising flour, sieved with a pinch of salt
- 10 cardamom pods
- 2 small oranges, zested, plus the juice of 1 of the oranges
Drizzle
- Juice of 1 small orange
- 4 tablespoons caster sugar
Filling
- Rose petal jam
Decoration
- Crystallised rose petals
- Edible pearls
- A little rose petal jam
Note
An exotic and very special cake, warm with cardamom and oranges as well as being fragrant with roses and rose petal jam. This cake is perfect when served at the end of a formal meal with dessert wine, as well as being the centre piece of a formal afternoon tea; it's deliciously decadent with light, fluffy orange soaked sponge cake and highly fragrance rose petal jam. I make my own rose petal jam, as does my mum, but if you can buy it in most Middle Eastern or Turkish markets.
Directions
| Step 1 | Heat the oven to 180C/350F/gas mark 4. Lightly grease a 8” (20cm) sandwich cake tin and line with greaseproof paper or parchment. Crush the cardamom seeds with a pestle and mortar, and discard the husks when the seeds have been extracted. Drizzle: Gently heat the orange juice in a small saucepan and add the sugar, take off the heat and stir until the sugar has dissolved set to one side until needed. |
| Step 2 | Weigh the eggs in their shells and weigh out the same amount of butter, sugar and flour. In a bowl, beat the butter and the sugar together until light and fluffy. Gently fold in the eggs and flour alternately, until the egg and flour mixture have been used up. Beat in the orange zest and juice, as well as the cardamom seeds. |
| Step 3 | Spoon the cake mixture into the the prepared cake tins. Bake for 25 to 30 minutes, or until well risen and golden brown, and when a skewer inserted into the centre comes out clean. Pour the orange drizzle over the hot cake and then leave to cool in the tin for 15 minutes, before turning the cake out of the tin and allowing it to cool completely on a wire rack. |
| Step 4 | When the cake is completely cold, carefully cut the cake in half and place the bottom cake (the one with no drizzle topping) onto a serving plate or platter. Spread generously with the rose petal jam, or jam of your choice, and then place the other cake half (with the drizzle topping) on top of the jam covered bottom half. |
| Step 5 | Spread some more jam over the top, just a light covering and then arrange the pearls and crystallised rose petals over the top. Fresh rose petals can be used when roses are in bloom. |
| Step 6 | Icing sugar can be sifted over the top just before serving if you wish. This cake is delicious when served with Sauternes or other dessert wines, as well as coffee and tea. |
Cardamom Rose Cake with Orange Drizzle Recipe
Disclaimer: I was sent a George Wilkinson Limited Edition Cake Tin to review, with no request to post my findings here; all views and opinions are my own, With a BIG thanks to George Wilkinson for sending me this lovely and functional tin. Karen S Burns-Booth
George Wilkinson Limited Edition Cake Tin
Cardamom Rose Cake with Orange Drizzle
Sarah, Maison Cupcake says
Very pretty cake and tin – I had to use sugared rose petals like that for the rose macarons in my book. I got mine in Jane Asher but they’re not that easy to come by in the UK.
Karen Booth says
Thanks Sarah, I got mine in Waitrose, however I make my own when the roses are in bloom! I also have violets too, again, I make my own when my violets are out! Karen
Choclette says
I must pay a visit up north come rose petal jam time of year – what a wonderful cake filling and what a wonderful mother you have. I love the cake ancestry in your family. My mother and grandmother are and were both excellent cooks, but cake baking wasn’t something they did very much of. Adore all of these flavours but haven’t yet combined rose and cardamom – at least I don’t think I have!
Karen Booth says
I am just about to post my mums recipe and mine for rose petal jam Choclette, as I found a jar lurking, the one that I used in this recipe. Rose and cardamom is a marriage made in heaven, warm and aromatic spice with floral flavours! Lovely, well, I think so! Karen
Rachel K @MarmadukeS says
This is so beautiful – an absolute Arabian Nights delight! I’ve got it bookmarked for the next time I make rose petal jam!
Karen Booth says
Thanks Rachel! I was very pleased with this recipe! Karen
Avvie Cunnington says
This looks so good, have it saved ready to make!
Karen Booth says
Thank Avvie, I hope you enjoy it!
Dominic says
a very very pretty cake Karen… I love those Arabian Nights tales and I adore anything rose or rose tinted… those old Turkish Delight commercials really get me going as i’m sure this cake would too… its so beautiful and utter perfection with its citrus tingle… you’ve gone and done it again and made something glorious… I have a wonderful orangey something planned for the weekend too… it’ll be my first cake since to New Year!
Laura@howtocookgoodfood says
I am dying to read your rose petal jam recipe Karen, that is something I really must make, Your flavours here are so perfect, orange and cardamom has been something of a winner this month and it’s great that we all share the love of spices and floral flavourings. Well done on your photo submission too and it would be lovely to catch up with you when you come over in February.
Thanks for entering this beauty into One ingredient! xxx
Dee says
Yummy, this sounds really nice. I will be giving it a go next time I get my baking stuff out
Franglais kitchen says
Well Karen, this is a gorgeous combination. Rose petal jam is very interesting, I have never tried it Must be wonderful and good on you for making your own sugared petals too! I shall have to try this recipe as I do love rose, cardamom and orange. Such great floral scents in eastern desserts and cakes!
Angela says
I love these sugared rose petals but very expensive. Never thought to make my own.
Stacy says
I’ve heard of rose water, of course, but never rose petal jam. What a beautiful sponge you have made! And you always set such a beautiful table. I imagine tea time being special at your house every day.
ashleigh says
beautiful
Fiona Matters says
This looks absolutely scrummy. I have some oranges lurking in my fruit bowl which need using up – so this would be perfect for that!
Sarah says
Love the introduction to this cake Karen – you must enjoy making it for the memories alone! I was going to plant more roses in the garden this year, not because I like roses that much but for jam making. I’ll keep a copy of your recipe for when the the first jar is ready!
Clare Webb says
Well, this looks as good as it sounds! When the snow has cleared (6 inches here!!) I’ll be getting the ingredients to have a go.
Alicia Roberts says
Wow, love anything with cardamom in. This sounds amazing!
Jen Schofield says
This is something new – will be intrigued to try this for myself
linda bensusan says
this looks delicious, i usually only make very simple sponges but this looks so good i’m gonna give it a try.
Mark Whittaker says
I love cardamom in sweet dishes, it really does add a gentle exotic spice flavour (and scent) to cakes and puddings). Its also unusual enough to surprise people. I often infuse custard with cardamom that I have with my steamed puddings.
Jenny Leonard says
The drizzle is so simple, yet it makes your mouth water and I can almost taste it already…. 🙂
Kim Carberry says
Ohhh that cake is so pretty and sounds delicious!!
esther james says
sounds divine!
Michelle G says
That looks amazing, I’ve only ever used Cardamom before in Indian cooking, so it will be interesting to taste what it’s like in a cake 🙂
anthony harrington says
another fab cake bookmarked!
Caroline says
This looks lovely- not a flavour combination I would have thought of! Thanks for entering Alphabakes.
Erin S says
Thank you for such a great recipe . . . a little bit of sunshine in the deep dark winter months !
Jen @ BlueKitchenBakes says
This is a very pretty cake, perfect for an elegant afternoon tea!
Dee Johnson says
As i said i was going to have a go at this and i did. It was lovely. My family were very happy chappies when they got it after tea, thank you
emma says
What a beautiful sponge you have made
Galina V says
Looks and sounds divine. I wish I had a slice. Send me a cake for my birthday. 😉
Dee Johnson says
Yay, its Saturday and im off to get my baking stuff out. Hubby is away till tomorrow so no men to get in my way
Joanne Pooley says
Wow looks lush
Jo Hutchinson says
this looks fab
Sarah Edwards says
Must try this recipe, looks delicious, I think my Princess would approve!
Beverley says
Wow – how pretty! I think I might try this for a Mother’s Day gift!
Farhana Haque says
This looks amazing! I wish I could bake this good, My ones aren’t so pleasing to the eyes 🙁
Anne Wallwin says
that looks yummy!
Dee Johnson says
I have tried this with the original recipe so now im going to try a lemon drizzle. The kids loved it.
Fiona Matters says
I do love the toppings you put on your cakes. They make them look so delectable and professional!
Maya Russell says
Cardamom is my favourite spice. It always goes well with sweet things as well as curries.
claire griffiths says
looks and sounds very tasty x 😀 x
Alan C says
This looks really nice. Have shared on twitter
Tracy Nixon says
Shared via G+1
Tracy Nixon says
Thank you! Shared via G+1
linda says
Cardamom is my favourite flavour at the moment – and really into drizzle cakes too – this looks superb! I have just shared it on facebook so my friends will be expecting to sample a slice soon! x
DANIELLE VEDMORE says
Look so yummy!
DANIELLE VEDMORE says
Shared recipe via twitter @tinkertink2010 xoxo
Tracy Nixon says
Shared on FB as Tracy K Nixon
Tracy Nixon says
Tweeted as @tracyknixon
Tracy Nixon says
shared on FB as Tracy K Nixon Thanks
Shelley Jessup says
Oh this sounds so good! Think I’ll hint at my friend to make this one for me 😉 I’ve shared this recipe.
Tracy Nixon says
shared again on FB as Tracy K Nixon
Herbert Appleby says
shared here https://twitter.com/SmokinHerbz1/status/307653567630696448
Lisa says
looks so delicious<3
http://www.lebeberlin.net
Tracy Nixon says
Tweeted @tracyknixon
Janice says
Lovely combination of flavours.
shelley jessup says
Tweeting as @jessups
shelley jessup says
Tweeted as @jessups
Maya Russell says
Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/315376268734517248
Jayne K says
I tweeted. @jaizduck
Maya Russell says
I’d leave out the edible pearls as I hate eating them. Just too hard and crunchy. Shared on Twitter, @maisietoo.
Anushe Khan says
This recipe looks divine!
Can u pls give exact measurements for the butter, sugar, and flour (in cups)?
Thanks!
Karen says
Thanks, I am not used to working in cups, but you can use an on-line converter here: http://www.convert-me.com/en/convert/cooking/
Karen says
Or here for cups: http://www.jsward.com/cooking/conversion.shtml