Lately, I am really totally crazy for orange blossom water. I remember, when I bought the bottle, I was sure that it will last for a life time. Well, I was wrong, totally wrong. There is almost nothing left. No wonder! After all it is just irrisistble when served with something that contains orange, cardamom and pistachio!
Ingredients:
makes about 12-14 mini bundt cakesfor the bundt cake:
300 g flour
200 g finely ground polenta
100 g butter
50 g sugar
4 eggs
200 ml orange juice
zest of 2 lemons
3 tablespoons orange liquer
1/4 teaspoon ground cardamom
1 teaspoon baking powder
for the syrup:
200 g sugarr
100 g water
100 g orange blossom water
Bring orange juice to the boil over low heat and stir in the polenta. Set aside. Preheat the oven to 170°C. Cream butter with sugar until fluffy, then beat in the eggs one by one. Stir in the polenta, orange zest, orange liquer, cardamom and stir until well mixed. Finally fold in the flour and baking soda. Pour batter into mini bundt cake forms and bake for 15-20 minutes. For the syrup bring the ingredients to the boil and cook for 5-6 minutes. Pour syrup over the warm cakes and serve with chopped pistachio.
Ingredients:
makes about 12-14 mini bundt cakesfor the bundt cake:
300 g flour
200 g finely ground polenta
100 g butter
50 g sugar
4 eggs
200 ml orange juice
zest of 2 lemons
3 tablespoons orange liquer
1/4 teaspoon ground cardamom
1 teaspoon baking powder
for the syrup:
200 g sugarr
100 g water
100 g orange blossom water
Bring orange juice to the boil over low heat and stir in the polenta. Set aside. Preheat the oven to 170°C. Cream butter with sugar until fluffy, then beat in the eggs one by one. Stir in the polenta, orange zest, orange liquer, cardamom and stir until well mixed. Finally fold in the flour and baking soda. Pour batter into mini bundt cake forms and bake for 15-20 minutes. For the syrup bring the ingredients to the boil and cook for 5-6 minutes. Pour syrup over the warm cakes and serve with chopped pistachio.
Wonderful! That is a wonderful flavor combination. Like you, I really love orange blossom water ( I also use it in tajines).
ReplyDeleteCheers,
Rosa
These sound heavenly! Two of my favorite flavors.
ReplyDeleteI'm crazy about orange blossom water also! This is such a good idea! Bookmarking this recipe so I can make this on a weekend. Love that it includes cardamom, too.
ReplyDeleteBeautiful photo! Funny enough my mom used to make something very similar that we all loved. Yours looks stunning.
ReplyDelete@Rosa: Thank you! Oh yeah, great that you mention tajines!
ReplyDelete@Savory Simple: Thanks a lot!
@Jen Laceda: Gimme 5! :) I hope you'll like it!
@Yasmeen: Thanks so much!
It's a great recepie, but I'm afraid how will be kind of taste..whether it could be replaced by something polenta? Sorry on my english..
ReplyDeleteHi Danijela J! Sorry for the late answer, but your commented landed for some reason in the spam folder. :( Nope, polenta is fine here, it will not taste like mais or so.
ReplyDeleteThanks for this recipe! The cakes were delicious. http://hamburgkocht.blogspot.de/2015/09/orangen-kardamom-kuchlein-mit.html
ReplyDelete