Ingredient: Remaining orange juice & zest from cake

No other spice more completely captures the essence of the exotic. Cardamom’s complex flavor is difficult to describe. There’s nothing subtle about cardamom, so when used in all but sparing amounts it will dominate whatever its paired with. Used properly, it elevates sweet and savory dishes, adding layers of flavor. 

A versatile spice, in that it can be used in everything from desserts to main courses. Relatively expensive, coming in after saffron and pure vanilla, but well worth the expense.

Today, I’m back to ‘recipe development’. My plan is to create some tender, little orange cakes and topping them with a fruit and spice mixture reminiscent of flavors from Morocco.

Print Recipe

Cardamom Fruit Cakes with Rum Sauce

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

dessert

Cuisine

American, European, German, Middle Eastern, Moroccan

Servings

MetricUS Imperial

Ingredients

Cake

• 2 Tbsp freshly squeezed orange juice ( reserving remaining juice for fruit mixture)
• zest from 1 orange ( use 1/2 in cake & 1/2 in fruit mixture)
• 2 eggs
• 1/2 cup sugar
• 1/3 cup veg oil
• 1 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla

Fruit Topping Mixture

• 50 grams dates, pitted & chopped
• 40 grams dried apricots, chopped
• 40 grams raisins
• 1/4 of a large apple, peeled, cored & chopped
• Remaining orange juice & zest from cake
• 1/2 tsp EACH cardamom & mace

Rum Sauce

• 2 Tbsp butter,
• 1 Tbsp cornstarch
• 1/3 cup sugar
• 1 cup milk
• 1 Tbsp rum extract

Course dessert Cuisine American, European, German, Middle Eastern, Moroccan Servings MetricUS Imperial Ingredients Cake 2 Tbsp freshly squeezed orange juice ( reserving remaining juice for fruit mixture) zest from 1 orange ( use 1/2 in cake & 1/2 in fruit mixture) 2 eggs 1/2 cup sugar 1/3 cup veg oil 1 cup flour 2 tsp baking powder 1/4 tsp salt 1/2 tsp vanilla Fruit Topping Mixture 50 grams dates, pitted & chopped 40 grams dried apricots, chopped 40 grams raisins 1/4 of a large apple, peeled, cored & chopped Remaining orange juice & zest from cake 1/2 tsp EACH cardamom & mace Rum Sauce 2 Tbsp butter, 1 Tbsp cornstarch 1/3 cup sugar 1 cup milk 1 Tbsp rum extract

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Fruit Topping Mixture

1. In a small bowl, combine dates, apricots, raisins, apple & remaining orange juice & zest from cake ingredients. Season with cardamom & mace; mix well. Preheat oven to 350 F. Lightly butter 6 custard baking cups. Divide fruit between them; covering bottom & pressing a bit up the sides. Set aside.

Cake

1. In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder & salt. Stir flour into egg/sugar mixture, then add orange juice. Combine well then add zest & vanilla.
2. Pour the batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow the cakes to cool for about 5 minutes, then invert onto a rack to finish cooling. When ready to serve, place on individual dessert plates & drizzle with warm rum sauce.

Rum Sauce

1. In a small saucepan, over medium heat, melt butter. Combine sugar & cornstarch; stir into melted butter. Slowly pour in milk, stirring frequently until mixture begins to lightly boil. Continue cooking until thick, stirring constantly. Remove from heat & stir in rum extract. Serve warm.