Cardamom Orange Cake
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 26102 times
In two minds whether to please the youngsters by serving a lavish cake for dessert, or appease the elders with a traditional mithai? Try this Cardamom Orange Cake, which combines both choices into one innovative dessert! Creamy shrikhand is thoughtfully combined with orange fruit and squash, and set atop orange-soaked sponge cake. A creative garnish of whipped cream and orange segments ensures that this quick and easy dessert looks as irresistible as it tastes. For a deeper flavour, you can use a dash of rum in the soaking syrup.
- Combine the kesar shrikhand, orange squash and cardamom powder in a bowl and mix well.
- Add the beaten whipped cream and orange segments and fold gently. Keep aside.
- Slice the vanilla sponge cake horizontally into 2 equal layers. We would need only the lower layer of the cake.
- Place the bottom layer of the vanilla sponge cake on a turntable or serving plate and sprinkle the soaking syrup evenly over it. Keep aside.
- Spread the shrikhand-whipped cream mixture evenly over it.
- Garnish with swirls of beaten whipped cream and orange segments and refrigerate for 1 hour or till it sets.
- Cut the cake into 6 equal wedges and serve chilled.
- The top layer of the cake remaining at step 3 can be used to make other desserts like chocolaty balls.
Nutrient values (Abbrv) per wedges
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