Cardamom Orange Cake
by Tarla Dalal

In two minds whether to please the youngsters by serving a lavish cake for dessert, or appease the elders with a traditional mithai? Try this Cardamom Orange Cake, which combines both choices into one innovative dessert! Creamy shrikhand is thoughtfully combined with orange fruit and squash, and set atop orange-soaked sponge cake. A creative garnish of whipped cream and orange segments ensures that this quick and easy dessert looks as irresistible as it tastes. For a deeper flavour, you can use a dash of rum in the soaking syrup.

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Cardamom Orange Cake recipe - How to make Cardamom Orange Cake

1 (75 mm. (7") diameter) eggless vanilla sponge cake
1/2 tsp cardamoms (elaichi powder)
2 tbsp orange squash
1/4 cup orange segments
3/4 cup kesar shrikhand
1 1/2 cups beaten whipped cream

To Be Mixed Into A Soaking Syrup
3 tbsp water
1 tbsp orange squash
1 tsp brandy / rum (optional)

For The Garnish
2 tbsp beaten whipped cream
1/2 cup orange segments

Method

Combine the kesar shrikhand, orange squash and cardamom powder in a bowl and mix well.
Add the beaten whipped cream and orange segments and fold gently. Keep aside.
Slice the vanilla sponge cake horizontally into 2 equal layers. We would need only the lower layer of the cake.
Place the bottom layer of the vanilla sponge cake on a turntable or serving plate and sprinkle the soaking syrup evenly over it. Keep aside.
Spread the shrikhand-whipped cream mixture evenly over it.
Garnish with swirls of beaten whipped cream and orange segments and refrigerate for 1 hour or till it sets.
Cut the cake into 6 equal wedges and serve chilled.

Handy tip: