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Test Kitchen Approved

Cardamom Citrus Yogurt Cake

Cardamom Citrus Yogurt Cake

Cardamom Citrus Yogurt Cake

Recipe By Savory Spice Test Kitchen

Yields

8 servings

Prep Time

25 Minutes

Cooking Time

50 Minutes

Recipe By Savory Spice Test Kitchen

This fragrant cardamom-yogurt cake is deliciously moist, with Tahitian vanilla and zesty orange flavors making it the most perfect bright and vibrant dessert idea for springtime or Mother's Day. Topped with a citrusy orange glaze, and garnished with chopped pistachios and Pakistan rose petals.

Ingredients

For the cake:

2 Tbsp softened butter, unsalted

2 ½ cups all-purpose flour

3 tsp baking powder

1 ¼ cups granulated sugar



1 cup Greek yogurt

3 eggs, beaten

½ cup olive oil

2 sticks unsalted butter, melted and cooled to room temperature so it’s not scalding hot



Zest of one orange

3 Tbsp orange juice

For the icing:

1 cup powdered sugar

2 tsp Pure Orange Extract

2 Tbsp orange juice

1 tsp Pure Tahitian Vanilla Extract

For the topping:

2 Tbsp pistachios, chopped


Savory Spice ingredients in this recipe

  • Ground Inner Cardamom Seeds

    Commonly used in pastries, breads and curries, as it provides a flowery flavor and strong aroma that pairs well with baked goods. Cardamom powder i...

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  • Pure Tahitian Vanilla Extract

    A fruity, floral flavored vanilla extract, which makes it the best vanilla to use with fruits or when baking or whipping up fruit-based desserts. T...

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  • Pure Orange Extract

    Sweet and juicy. Uses only the finest Valencia orange oil from California, resulting in the best orange flavor for any of your baked goods, dessert...

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  • Pakistan Rose Petals

    These dried rose petals, or rose buds, are typically used in recipes for an added visual flair or aromatic essence (much like any other edible, dri...

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  • Kosher Salt

    This flaky, pure kosher salt is unrefined sea salt perfect for all types of cooking. Season or enhance the flavors of any dish. Use kosher salt as ...

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Directions

1. Coat a 9-inch springform pan with softened butter and line the base with a circle of parchment paper, coat with more butter over top of the paper. Preheat the oven to 325°F with a rack set in the middle of the oven.

2. In a large bowl whisk the flour, baking powder, sugar, Ground Inner Cardamom Seeds, and Kosher Salt.

3. In a separate bowl combine the Greek yogurt, eggs, olive oil, melted butter, Pure Tahitian Vanilla Extract, Pure Orange Extract, orange juice and zest. Whisk until smooth.

4. Add the dry ingredients to the wet and fold together until just combined.

5. Pour into the prepared cake pan and bake on the middle oven rack for 50-55 minutes, until a skewer or toothpick comes out clean when inserted into the center of the cake. Cool on a wire rack for 20 minutes. Remove from the spring form pan and cool completely on the wire rack.

6. Meanwhile, make the icing. In a medium bowl whisk the powdered sugar, extracts, and orange juice. Pour over top of the center of the cake and allow the icing to spread to the edges and drip down the sides.

7. Garnish the cake with crushed pistachios and Pakistan Rose Petals.