Well, it’s just been a terribly long time you saw us around the blogosphere. No stories this time around. We’ll jump right into some orange cardamom-y goodness! We thought this would be a good way to break the ice and distract you from our real (read: lame) reasons for being MIA.
So, some of you who still follow us on Instagram must remember that this delicious chai time cake made its first appearance on social media a few weeks ago. Keeping in line with our favorite hashtag #latergram, we thought it was now time we shared some of this #instagoodness with you too. Tch tch. As you can see, Instagram has taken our writing skills to another level. I guess hashtag is the new black! 😉
Now, back to the cake. We used the basic yogurt cake recipe from TheKitchn, substituted some ingredients with the ones which we had in our pantry, threw in our current fav flavors- orange & cardamom and the rest is history. Well, not really history but you know what I mean, right?
I cannot emphasize enough on how perfectly this cake goes with that cup evening cuppa’ and the flavors just seem to work incredibly well each time. And does it help if I tell you it has extra virgin olive oil and that it doesn’t overpower the flavors in the cake? At least sounds healthy, right?
So here is how we made it:
- 1 ½ cups yogurt (see notes below)
- 2/3 cup extra virgin olive oil (see notes below)
- 1 cup sugar
- 3 eggs
- 1 tablespoon fresh orange juice plus 1 tablespoon for the final drizzle
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 3/4 teaspoon baking soda
- a pinch of salt
- 1 tablespoon fresh orange zest
- Ground cardamom from around 8-9 pods
- Pre-heat the oven to 350°F.
- Grease a 9" X 13" X 2" rectangle pan with oil and set aside.
- In a big mixing bowl, whisk together the yogurt, EVOO, sugar, eggs, 1 tablespoon orange juice and vanilla extract.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, orange zest and ground cardamom.
- Add the dry ingredients into the wet ingredients. Stir this gently only until combined. Note that the batter will be very thick. However, if you think it is too thick/dry and hard to work with, just add a 1/2 tablespoon milk to loosen it up a little. Make sure not to add too much milk and remember the batter is supposed to be thick.
- Pour the batter into the baking pan and bake for 40-45 minutes. Check with a toothpick or skewer to see if the cake is fully baked and adjust baking time accordingly.
- Allow the cake to cool in the pan for about 5 minutes.
- After 5 minutes, drizzle a tablespoon of the orange juice over the warm cake and let it cool completely.
- Slice the cake & relish!
1. The original recipe uses full fat yogurt but we used 2% low fat yogurt and it worked fine.
2. The original recipe uses regular olive oil but we used extra virgin olive oil and it works perfectly well too.