Cardamom, Cinnamon and Marmalade Cake

This is based on my favourite 6664 recipe I’ve used for years now – a foolproof cake that’s buttery, light, carries any flavour you throw at it. With Autumn now well and truly knocking on the kitchen door, this lightly spiced sponge with cardamom and cinnamon, smothered with buttercream, really hits the spot.

This cake is more about the flavors than the recipe. Feel free to use our personal favourite sponge recipe as a base, subbing or swapping out any spices for the mixture found below. This would also make a fabulous carrot-based cake, or add in some crushed pistachio or raisins.

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Cardamom, Cinnamon and Marmalade Cake

Ingredients

  • 7-8 cardamom pods
  • 220g margarine or soft butter
  • 220g caster sugar
  • 4 medium eggs
  • 250g self-raising flour
  • 1 teaspoon baking powder
  • 1/2 tsp ground cinnamon
  • 3 tablespoons marmalade
  • 1/3 grated orange peel

For the frosting:

  • 150g icing sugar
  • 1 tbsp orange juice
  • 2 tbsp butter
  • 1 tsp marmalade
  • 1/3 grated orange peel

Method

Preheat the oven to 170°C/fan 150°C/gas 3, and prepare a large 23cm spring-form cake tin by greasing the inside and lining the base with baking paper. Vent any stress by crushing the cardamom seeds using a pestle and mortar, removing the outer pod before crushing the seeds.

Add the crushed seeds to a bowl with the butter and sugar and mix until pale and creamy. Next add the eggs one at a time with a heaped tablespoon of flour in between each. Once the eggs are in, add the rest of the flour and baking powder and mix until combined. Finally add the marmalade and grates orange zest and mix gently.

Tip the mixture into the prepared tin and bake for 45-50 minutes, until the top is golden and a skewer comes out clean. Remove from the oven, release the sides of the tin after 5 minutes and leave to cool completely on a wire rack.

In a mixing bowl combine the icing sugar, juice and marmalade with a whisk. Beat until pale and creamy then top the cooled sponge. Grate the extra orange peel on top then sieve on some icing sugar to serve.

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