I absolutely love cardamom in bakes, it has a hint of spice and adds a unique flavour and fragrance. This cake keeps well and is robust enough to wrap up and take to work as a fantastic mid afternoon 'pick me up' with a cup of tea. The orange blossom is a last minute addition and it just adds to the fragrant nature.
Cardamom and orange blossom loaf cake
Seeds from 10 cardamom pods, crushed with pestle and mortar
175g caster sugar
190g plain flour
1tsp baking powder
25ml crème fraiche or natural yoghurt
1 tsp orange blossom water
Preheat the oven to 170C/150C FAN and grease and flour a 900g loaf tin.
Beat the butter, crushed cardamom seeds and caster sugar together until light and fluffy. Beat the eggs in, one at a time, scraping down the sides of the bowl after each addition.
Add half the flour and baking powder and beat on slow until just combined. Add the second half and once again mix until combined. Finally add the crème fraiche and orange blossom water and mix for a final time.
Pour the mix into the prepared tin and level the top. Bake in the preheated oven for 50-55 minutes until golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 10-15 minutes then turn out onto a wire rack and allow to cool completely.