Clemengold Cake with cardamom syrup
| Recipe By: | TASTE |
| Serves: | 6-8 |
Ingredients
- 3/4 cup unsalted butter
- 390 ml ClemenGold juice
- 600 g cake flour, sifted
- 1/2 tsp baking powder
- 125 ml butter, at room temperature
- 30 ml clemengold zest
- 30 ml maple syrup, for drizzling
- 4 extra large free range eggs
- 5 ml orange essence
- salt
- 75 g Castor sugar
- 4 cardomom pods, kept whole
- 4 cardomom pods, seeds removed & pounded
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat oven to 180 °C.
- Grease a bundt pan with butter.
- Sift the flour, baking powder and salt together.
- Cream the butter (125 ml) and sugar (100 ml) until pale and fluffy.
- Add eggs, one at a time and then the orange essence.
- Combine with dry ingredients, maple syrup, juice and zest.
- Pour into greased pan and bake for 45 mins. The cake is done when a skewer is inserted and
- comes out clean.
- Remove from oven and pour half of the warm syrup (see syrup recipe below) over the cake.
- Leave to cool for 10 mins before turning out.
- Heat the remaining syrup slightly and pour over cake just before serving.
For the syrup:
In a small saucepan, simmer the juice (240 ml or 1 cup), cardamom and sugar (200 ml) until it forms a syrup. It will take about 10 mins, then add butter (15 g).
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