Orange Cardamom Cake with Blackberry Curd
Author: 
 
Ingredients
  • FOR THE CAKE
  • • 2 cups or 260 g of all purpose flour
  • • 1 teaspoon of table salt
  • • 375 g or 1¾ cups of granulated white sugar
  • • ½ teaspoon of ground cardamom
  • • 2½ teaspoons of baking powder
  • • 1 teaspoon of baking soda
  • • 170 g or ¾ cup unsalted butter softened and cut into cubes(still a bit chilled butter)
  • • 3 eggs room temperature
  • • 1 teaspoon vanilla extract
  • • ⅓ cup milk
  • • 1 large naval orange (or anytype of orange about 380 grams)
  • - extract 1 teaspoon of orange zest
  • - juice about ½ cup of orange juice
  • -set 3 tablespoons of the juice aside for the curd below
  • FOR THE BLACKBERRY CURD
  • • 300 g or 2½ cups fresh or frozen blackberries
  • • 3 tablespoons fresh orange juice from the orange above
  • • 55 grams or ¼ cup unsalted butter cut into pieces
  • • 200 g or 1 cup white granulated sugar
  • • 2 eggs beaten
  • • 1 tablespoon or 15 ml gelatine
  • GARNISH
  • • 340 g or 12 ounces fresh blackberries to place evenly between cake layers
  • • 170 g or 6 ounces fresh blackberries to GARNISH top of cake…(optional)
Instructions
  1. INSTRUCTIONS FOR THE BLACKBERRY CURD:
  2. -Take the gelatin and mix with 2 tablespoons orange juice and set aside
  3. -In a pan on low heat, simmer the blackberries and 1 tablespoon orange juice for about 10 minutes stirring occasionally
  4. -Sieve the black berries to extract all the seeds into a bowl…and put the juice back in pan
  5. -Add the sugar and butter and simmer until everything is dissolved and well combined.
  6. -Add the eggs in a very slow steady stream whisking constantly until all the eggs have been added. Whisk constantly for about 4-6 minutes until the sides of pan bubble
  7. -Remove from heat and add the gelatin mix and stir well
  8. -Sieve the curd in a shallow low pan or bowl, cover with a film of plastic touching the curd to avoid a skin to form and refrigerate while preparing the cake
  9. INSTRUCTIONS FOR THE ORANGE CARDAMOM CAKE:
  10. -With rack in middle, preheat oven to 350F
  11. -Spray or grease two 9 inch cake pans and line the bottoms with parchment paper, set aside
  12. -zest and juice the orange…from one orange you’ll be able to extract about 1 teaspoon zest…and over ½ cup of juice
  13. -In a medium bowl, whisk the eggs, milk and vanilla extract- set aside
  14. -In stand mixer bowl, SIFT the all purpose flour, baking powder and soda, salt, cardamom, add sugar and mix on low with paddle attachment until well combined
  15. -Add the butter a couple cubes at a time and beat on low until the texture looks mealy, scrape sides and bottom- try not to over mix
  16. -Add the milk/egg mixture in a steady moderate stream on medium for about a minute
  17. -Scrape sides and bottom
  18. -Then add the teaspoon of orange zest and ½ cup orange juice and beat for another 20 seconds max
  19. -Scrape sides and bottom and beat another few seconds
  20. -Divide batter into the two cake pans evenly and smooth out with off-set spatula.
  21. -Bake for about 25 minutes or until toothpick inserted in middle comes out clean
  22. -Let cakes rest 10 minutes in their pans before cooling on wire racks
  23. ASSEMBLING THE CAKES:
  24. Lay down first layer of cake and take about half the curd and spread it over cake with off set spatula cake layer with fresh blackberries (340 grams)
  25. Place second tier over berries and spread the remaining half of the blackberry curd over the top layer.
  26. Sprinkle some more black berries (170 g) to garnish (optional)
Recipe by STEMS & FORKS at https://www.stemsandforks.com/2017/09/orange-cardamom-cake-with-blackberry-curd/