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Active Time
30 minutes
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Total Time
5 hours
A mild or fruity olive oil works best in this cardamom-scented cake. Just try not to eat all of the candied orange slices before the cake cools.
Ingredients
Makes 12 servings
Candied orange and syrup:
Cake:
Special Equipment
For candied orange and syrup:
Step 1
Line a baking sheet with parchment paper. Bring sugar, honey, cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices. Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 3 1/4 cups, about 40 minutes. Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds. Strain syrup. DO AHEAD:Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.
For cake:
Step 2
Preheat oven to 350°F. Brush pan with oil. Whisk both flours and next 4 ingredients in a medium bowl. Using an electric mixer, beat 1/4 cup sugar and 1/2 cup oil in a large bowl for 1 minute. Beat in yolks, then flour mixture. Beat in yogurt, zest, and vanilla. Using clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend in 2 additions. Transfer to prepared pan; smooth top.
Step 3
Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Arrange candied orange slices over. Sprinkle pistachios over. Cut into wedges and serve drizzled with more syrup.
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Reviews (25)
Back to TopThis was a tasty cake and easy to make. Agree with other reviewers that it is too wet. I made it twice--first time too soggy. Second time, I added only about a half cup of syrup to the warm cake. Then, when served I added a drizzle of syrup--perfect. The oranges are worth making even if you don't make the cake! I used mandarins and the flavor is sweet intense orange with no residual bitterness. I suggest adding more orange slices to the syrup to have extra.
ksadamson
idaho
3/15/2021
I have to add to my prior review that I didn't read ahead and didn't separate the whites. Used half the 3 eggs then beat only 2 egg whites. Maybe my cake would have risen higher. Other than that I followed the recipe exactly.
CZimons
Clarksville, TN
2/27/2020
Of course, this is delicious but takes time and a lot of clean up. I like the idea of adding some booze. I boiled the syrup for several hours until it was thick. The cake was 1" high in the middle.
CZimons
South Bend, IN
2/27/2020
我只是做了这个蛋糕。我犯了一个错误I added all the sugar to the batter at once. Thus, when I went to beat the egg whites, I decided to add a little more sugar so as to get them to be stiff. Not sure if this was necessary; however, I am dismayed that the cake is about 3/4 in. high. Did others find this? Do you think it was the egg white problem? I haven't tasted this yet, but, to me, it was a whole lot of trouble (separating and beating egg yolks and whites, crushing cardomom pods, straining in cheesecloth for a Rosh Hashana cake that looks so flat. I hope it tastes good! So, unless the taste wows me, I wouldn't make it again.
BosCook1511
9/4/2013
Very good dessert which I will make again. I forgot to add the remaining sugar into the cake batter but my family didn't even notice and you really don't need it. Despite following directions, syrup was a little watery. Next time I will cook it longer.
Anonymous
Los Angeles
5/13/2013
Made this as a slightly unusual birthday cake for my husband. The smell of the syrup cooking was heavenly. The cake is delicious, and I think the semolina flour helps create a texture that can stand up to all that syrup. I will definitely make this again.
tasha727
richmond, va
12/25/2012
Fantastic cake! I used a light olive oil and used less sugar (about 1 Tablespoon in the syrup), consequently added more honey to the syrup, also added a little agave. Also added Grand Marnier about 1/4 cup to the syrup (really yummy)(adjust the water amount depending on how much GM you add).Taste and determine the sweetness for your own taste buds. Also, broiled the orange slices slightly to carmelize them (you can sprinkle a little olive oil on before broiling. I reduced the sugar in the cake by about half and it was perfecto. I love the idea of sprinkling pomegranate seeds, next time!
Anonymous
Los Angeles
12/5/2012
I love this cake. Made it twice for Jewish holidays, once for Rosh Hashanah and again for breaking the fast. I sprinkled pomegranate seeds on it one time and it's prettier than with the pistachios. I also used more orange zest. Everyone loves it. Next time I'll try some Grand Marnier in the syrup. I'll also try it with lemon and ginger and maybe other combinations.
Anonymous
Philadelphia
9/26/2012
I love cardamom, and semolina,and orange---but this recipe did not work for me. For such powerful ingredients, the flavor was surprisingly bland. And the cake was very wet.
Morisot
NY
8/16/2012
QUESTION: My syrup is very watery. Is it supposed to be thicker? And if so, is there a trick to get it thicker? Thanks!
katyip
6/8/2012
A beautiful cake with a unique taste. I think a little rum would be nice to include in the soaking part. Great for Easter or with tea...anything with a spring theme. For as good as the cake is, the batter is insane. Big and fluffy with a strong olive oil taste...maybe next time I'll only bake half of it!
MosesLikesToEat
Dayton, OH
4/9/2012
I usually insist on chocolate in all of my desserts but this cake intrigued me, and I'm glad I broke free from my usual habits to try it. The semolina flour seems to add more body to the cake, and the glaze keeps it very moist. I couldn't find cardamom pods so I just added some more ground cardamom to the glaze, and I skipped the pistachios. The cake looks beautiful. I think I might try putting some brandy or rum in the glaze next time.
StacyW
San Diego, CA
3/20/2012
We made this cake for dessert for our dinner group that meets once every 4 to 6 weeks when we try out new recipes. It was outrageous in presentation and taste. I would recommend this to anyone who likes desserts!
reelgolfer
Florida
12/11/2011
回答下面的问题:国家的秘诀" remove cardamom pods and seeds." That implies that both pods and seeds are used. Hope this helps. BTW, the cake looks and tastes great!
barryo
11/16/2011
QUESTION-This is not a review, but a question- when the recipe calls for crushed cardomom pods, does that mean the actual pod itself, or the seeds inside? Thank you!
Anonymous
Boston Area
10/4/2011
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