This is the best smelling cake I’ve ever made. Cardamom is by far my favorite dessert spice. I know that there are already a ridiculous number of cardamom desserts on this blog, but I just can’t help myself. I have more cardamom desserts on the way too! My love is endless.
Last fall, I puppeteered with a smart, talented actress (and puppeteer) named Catherine Gowl in Hagoromo at the Brooklyn Academy of Music. Catherine also loves cardamon. When cardamom is mentioned she a dreamy expression of longing fleets across her beautiful face. I really wanted to make her some Cardamom Rosewater Shortbread cookies as a closing night gift, but my hand was very injured and I wasn’t doing any cooking. So Catherine, I belatedly dedicate these cakes to you. Please come over for tea sometime.
This is the first time I’ve tried making a financier with coconut oil instead of butter. It worked well! The coconut flavor is welcome here and you melt the butter in a financier anyway. In addition to their beautiful scent, these cakes have a wonderful spongy texture and a bit of a sugary crust on top that goes well with the coconut. CARDAMOM ORANGE CAKES WITH COCONUT TOPPING
- 5 tablespoons coconut oil (or butter), plus extra for greasing the tin
- 1/2 Tablespoon of orange blossom water
- 1/2 cup almond flour
- 3/4 cups sugar, divided in half
- 1/4 cup brown rice flour (plus a little extra for flouring the tins)
- 1/8 cup tapioca starch
- 1/8 cup arrowroot starch
- 1/4 to 1/2 teaspoon ground cardamom (depending on how much you like cardamom)
- the zest of 1/4 to 1/2 orange (depending on how much you like orange)
- 1/2 cup room temperature egg whites (from about 4 eggs)
- a pinch of salt
- 1/2 cup shredded or flaked dried coconut
- Preheat the oven to 350 degrees. Oil or butter 12 muffin tins.
- Melt the coconut oil or butter and then remove it from the heat. Stir in the orange blossom water and set it aside to cool
- Combine the almond flour and half of the sugar mixture with the brown rice flour, tapioca starch, arrowroot, orange zest and ground cardamom in a large bowl.
- In another clean large bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining half of the sugar in a steady stream, beating until the mixture forms soft peaks again.
- Starting with the dry mixture and ending with the melted, cooled butter, alternately fold the dry mix and the melted butter into the egg whites, one-third at a time.
- Pour 1/3 cup batter into each prepared muffin tin. Depending on how fluffy your egg whites got you may have less than 12. If that’s the case just put a bit of water in the empty tins, so they don’t scald. Top them all with the coconut and bake for 20-25 minutes. A cake tester should come out clean and the coconut should be just slightly golden. Don’t overtake these cakes! Let then cool for 5 minutes, then run a knife around the edges of each tin and pop them out. Eat them warm or at room temperature.
MORE CARDAMOM DESSERTS…