Glazed Orange Cardamom Cake

• Vegetarian

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 1/2 tsp Baking powder
  • 2 1/2 tsp Cardamom
  • 1 cup Caster sugar
  • 1/2 cup Cornmeal
  • 1 1/4 cups Flour, whole wheat white

• Drinks

  • 3/4 cup Orange juice

• Dairy

  • 10 tbsp Butter, unsalted
  • 5 oz Greek yogurt, plain

Found on runningtothekitchen.com

Description

Directions

• Preheat oven to 350 degrees. Grease a 9 inch cake pan with butter and line it with parchment paper (the butter helps the parchment stick to it, making it easier to pour the batter in evenly).
• Beat sugar and butter in a stand mixer until light and fluffy, about 7-10 minutes.
• Add the eggs one at a time, beating well beaten each one.
• Add the yogurt, 1/4 cup of the orange juice and orange zest and continue beating until well combined.
• Combine the flours, cornmeal, cardamom and baking powder in a medium bowl.
• With the mixer on low speed, slowly add the flour mixture and beat until just combined.
• Transfer the batter to the lined cake pan and spread evenly, smoothing the top with a spatula.
• Bake for about 45 minutes or until center is set and edges are just starting to turn golden brown and pull away from the sides of the pan.
• During the last 5-10 minutes of baking time, add the orange juice for the glaze to a small sauce pot. Bring to a boil then simmer on low until thickened.
• Remove the cake from the oven and place on a wire rack in the pan. Brush the glaze on the top of the warm cake. Let it cool for about 15-20 minutes before removing from the pan and letting cool further directly on the rack.
• Dust with powdered sugar before serving.