Orange Cardamom Cake Recipe

For Cardamom Orange Cake 

SwissBake® Orange Crème Cake Mix – 1000 g 
Fresh Eggs – 350 g 
Water – 225 g 
Vegetable Oil – 300 g 
Cardamom Powder – 10 g 
Orange Zest – 10 g (for added freshness) 

For Glaze 

Icing Sugar (sifted) – 250 g 
Fresh Orange Juice – 40–50 g 
Orange Zest – 2–3 g 

For Cardamom Orange Cake 

Preheat oven to 175°C–180°C. Use a planetary mixer with paddle attachment. Add eggs and Orange Crème Cake Mix to the bowl. Mix at slow speed for 1 minute, scrape down, then mix at medium speed for 3 minutes. Gradually add water and oil. Mix at slow speed for 1 minute, scrape again, and mix at medium speed for another 3 minutes.  

Fold in cardamom powder and fresh orange zest at slow speed for 1 minute. Portion into greased and lined moulds (individual or loaf), filling each to 70%. Bake at 175°C–180°C for 25–35 minutes, or until golden and a toothpick comes out clean. Cool in moulds for 10 minutes, then transfer to a wire rack. 

For Glaze 

Stir icing sugar and orange juice until smooth. Add zest for extra aroma. Spoon or pipe over cooled cakes and let set at room temperature for 30–40 minutes. 

Garnish Suggestions: Top with orange segments, candied zest, or gold leaf. Pair with citrus gel or earl grey tea.