Orange-Cardamom Butter Cakes with Rosewater Icing
Perfect with afternoon tea, these delicate Sri Lankan cakes from cookbook author Ruwanmali Samarakoon-Amunugama are light with a buttery, moist crumb and a hint of citrusy cardamom.
Ingreadient :
Cakes
- 2 tablespoons whole milk
- 1 1/2 teaspoons grated orange zest
- 1/2 teaspoon orange blossom water (such as Curio Spice Co.)
- 1/2 vanilla bean, halved crosswise
- 1/2 cup unsalted butter (4 ounces), at room temperature, plus more for greasing pan
- 1 cup all-purpose flour (about 4 1/4 ounces), plus more for pan
- 1 teaspoon baking powder
- ¼ teaspoon ground green cardamom seeds
- ⅛ teaspoon kosher salt
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 large eggs, at room temperature
Icing
- 1 1/2 cups powdered sugar (about 6 ounces)
- 1 cup unsalted butter (8 ounces), softened
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon vanilla extract
- ⅛ teaspoon rosewater (such as Curio Spice Co.)
- 1/2 cup seedless raspberry jam
- 1 1/2 teaspoons teaspoons fresh orange juice
Additional Ingredient
-
Dried rose petals, for garnish
Direction :
Cakes
- 2 tablespoons whole milk
- 1 1/2 teaspoons grated orange zest
- 1/2 teaspoon orange blossom water (such as Curio Spice Co.)
- 1/2 vanilla bean, halved crosswise
- 1/2 cup unsalted butter (4 ounces), at room temperature, plus more for greasing pan
- 1 cup all-purpose flour (about 4 1/4 ounces), plus more for pan
- 1 teaspoon baking powder
- ¼ teaspoon ground green cardamom seeds
- ⅛ teaspoon kosher salt
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 large eggs, at room temperature
Icing
- 1 1/2 cups powdered sugar (about 6 ounces)
- 1 cup unsalted butter (8 ounces), softened
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon vanilla extract
- ⅛ teaspoon rosewater (such as Curio Spice Co.)
- 1/2 cup seedless raspberry jam
- 1 1/2 teaspoons teaspoons fresh orange juice
Additional Ingredient
-
Dried rose petals, for garnish
