As I announced in my last blog post, it’s my day today to open the virtual door of advent calendar. I hope you have enjoyed all 15 recipes already, if not then do check here . I have chosen to make a wonderful dessert with the use of cardamom, one of the most expensive spices in the world. Being an Indian, we have a variety of dishes for three meal course that have cardamom in it. We even add it to our tea and coffee. It’s strong aroma will make you crave for more, and it also has many health benefits. While making this dessert, I have used two strong flavors, orange and cardamom. If balanced well, the output will make a wonderful aromatic delicacy. Considering the big fussy and heavy holiday meals, I have kept this dessert a bit light weight. That is instead of decorating it with heavy whipping cream or cheese cream frosting, I have simply soaked it in few spoonfuls of saffron milk.
- 4 tablespoons of cardamom powder
- Orange zest of half orange.
- ½ cup orange juice (I used Minute Maid, you can use freshly squeezed juice also)
- 1 Tablespoon curd
- 3 Tablespoons Honey
- 4 Tablespoons unsalted, melted and cooled butter
- One large egg
- ½ cup sugar
- 1 cup flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons of milk
- 1 tablespoon powdered sugar
- 4-5 saffron threads
- Dissolve the powdered sugar and saffron threads in warm milk.
- Rub sugar and orange zest together in separate bowl till sugar becomes moist and fragrance of orange is strong. Keep aside.
- Preheat oven at 400º F / 205º C.
- Mix all dry ingredients (Flour, baking powder, baking soda, cardamom powder) and keep aside in separate bowl.
- Mix orange juice and curd.
- Add butter, egg and honey in orange juice and curd mixture and whisk it thoroughly.
- Now add all dry ingredients in sugar and orange zest mixture and mix it well.
- Pour wet mixture on dry ingredients and blend it well with spatula.
- Spray baking pan with some oil and pour the mixture into it. Bake till it passes the knife test. It will take around 35 minutes. But it does vary from oven to oven.
- Once the cake is done, take it out of the oven and remove from cake pan after 10 minutes. Let it cool completely.
- Once it cools down, pierce it with toothpick randomly so that it can soak the saffron milk. Pour the saffron soaked milk over the cake using a spoon. Do not pour too much of it, else it will become soggy. We have to keep it moist and delectable.