CookEat Recipe
Orange and Lime Cardamom Cake
Peeled lime and orange flesh form a very moist, low cardamom bake with milk. The fruit juice stays in the mixture, which is cooked through in a shallow tin and served after resting.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Peel the lime, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Melt 60 g butter gently, cool to lukewarm and whisk with 90 g brown sugar. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 120 ml milk.
Step 4
Fold in 80 g orange, 250 g lime.
Step 5
Combine 0.5 tsp cardamom, 100 g all purpose flour. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 4 portions. Serve warm from the tin, or lift out only when the bake holds together.
Cooked it? Rate it.
Cooked 4 times