Orange and cardamom traybake
Makes: 24 pieces
![Orange and cardamom traybake](/uploads/media/720x770/07/4777-OrangeCardamomCake1120.jpg?v=1-0)
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole
Orange and cardamom traybake
Makes: 24 pieces
See more recipes
Nutritional information (per serving)
Calories
214Kcal
Fat
9gr
Saturates
6gr
Carbs
29gr
Sugars
17gr
Fibre
1gr
Protein
2gr
Salt
0.4gr
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 medium unwaxed oranges
- 15 cardamom pods
- 250g soft butter
- 300g granulated sugar
- 400g self-raising flour
- 2 medium eggs, beaten
For the icing
- 75g icing sugar
- 3 tsp orange juice
- 1 tbsp candied orange peel, finely chopped
Step by step
Get ahead
The cake keeps well in a cake tin for 3-4 days and freezes well for up to a month.
- Put the oranges in a medium pan; cover with boiling water. Bring to the boil, then cover and simmer for 45 minutes or until they pierce easily with a knife. Drain and allow to cool. Cut into quarters and remove any seeds then place the fruit in a food processor and blend until finely chopped. Weigh the purée – you will need 300g.
- Preheat oven to 180°C, fan 160°C, gas 4. Grease and line a 33 x 23cm rectangular traybake tin. Put the cardamom pods into a pestle and mortar and bash until the pods open; discard the husks. Crush the seeds and set aside a good pinch of cardamom to sprinkle on top of the finished cake.
- Put the butter and sugar in a medium pan over a low heat until just melted. Remove from the heat, pour into a large bowl and add the orange purée. Add the flour, beaten eggs and cardamom seeds. Mix until well blended then pour into the traybake tin.
- Bake in the oven for 35 minutes until firm to the touch. Allow to cool in the tin.
- To make the icing, sift the icing sugar into a bowl and add enough orange juice to make a thick pouring consistency. Drizzle over the cake and sprinkle with the reserved cardamom seeds and the candied peel. Cut the cake into squares to serve.