BLOOD ORANGE CARDAMOM CAKE
MAKES ONE 9-INCH CAKE, SERVES 8-10
INGREDIENTS : 270 g (1 3/4 cups + 2 1/2 tbsp.) all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. freshly ground cardamom 1/4 tsp. flaky salt 175 g (1 1/2 stick) softened butter 270 g (1 1/4 cups) granulated sugar 1 tbsp. blood orange zest (from approx. 2 oranges) 3 large eggs 200 ml (3/4 cup + 1 1/2 tbsp.) yogurt (2-3 % fat), at room temp. 50 ml (3 1/2 tbsp) fresh blood orange juice (of approx. 1 orange)
INSTRUCTIONS : Preheat oven to 175°C (350°F). Grease a 9-inch (23-24 cm) baking pan (mine is 9.2 inches, and I used a springform pan) and cover the bottom with a round piece of baking paper. In a medium bowl, combine flour, baking powder, baking soda, cardamom and salt. Set aside. Beat the butter and sugar until light and creamy, about 2-3 minutes. Beat in the orange zest. Add the eggs, one at a time, beating and scraping down the sides of the bowl after each addition. The batter might curdle at this point but adding the flour mixture should fix that. Add the flour mixture, blood orange juice and yogurt in additions to the butter mixture, beginning and ending with the flour. Stir until batter is smooth. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the lower part of the oven for 45-55 minutes (start checking around 35 minutes, cover the top with foil if cake is getting too browned) or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
