HETAL'S ORANGE CARDAMOM OLIVE OIL CAKE TRIFLES
INGREDIENTS
INGREDIENTS
Orange Cardamom Olive Oil Cake
¾ cup plus 2 tbsp (105 g) all-purpose flour
½ tsp freshly ground cardamom
¼ tsp baking powder
¼ tsp salt
½ cup (105 g) granulated sugar
2 tsp orange zest
1 egg and 1 egg yolk
⅓ cup Brightland Alive olive oil
⅓ cup milk
Whipped Cream
3 cups heavy whipping cream
¾ cups powdered sugar
1 tbsp vanilla paste or extract
Trifle Assembly Fresh fruit (orange slices, berries, etc.)
¼ cup Chopped pistachios (optional)
Edible flowers (optional)
Whipped Cream
Trifle Assembly
Orange Cardamom Olive Oil Cake
¾ cup plus 2 tbsp (105 g) all-purpose flour
½ tsp freshly ground cardamom
¼ tsp baking powder
¼ tsp salt
½ cup (105 g) granulated sugar
2 tsp orange zest
1 egg and 1 egg yolk
⅓ cup Brightland Alive olive oil
⅓ cup milk
Whipped Cream
3 cups heavy whipping cream
¾ cups powdered sugar
1 tbsp vanilla paste or extract
Trifle Assembly Fresh fruit (orange slices, berries, etc.)
¼ cup Chopped pistachios (optional)
Edible flowers (optional)
Whipped Cream
Trifle Assembly
INSTRUCTIONS
INSTRUCTIONS
- Preheat oven to 325°F. Grease a mini cupcake pan with cooking spray and set aside
- In a small bowl, whisk all-purpose flour, cardamom, baking powder, and salt together until well combined
- In a separate bowl, add the sugar and orange zest. Use your fingers to rub the zest into the sugar until it’s pale orange and clumps together. This helps the cakes have a stronger orange flavor!
- Add egg and egg yolk and whisk for 5 minutes, or until pale and fluffy. Slowly drizzle in the olive oil while whisking
- Add the flour mixture and milk in three additions, gently mixing in between each addition
- Once all the flour and milk has been incorporated, pour batter into the mini cupcake pan. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean
- Cool for 5 minutes before removing and cooling completely on a rack
- While the cake cools, make the whipped cream. Add heavy whipping cream, powdered sugar and vanilla into a mixing bowl and whisk for 4-5 minutes until it reaches soft peaks
- To assemble the trifles, spoon 2-3 tablespoons of whipped cream into the bottom of your containers. Layer on torn pieces of cake, fruit, whipped cream, more pieces of cake, whipped cream, and finally some fruit on top. Sprinkle on chopped pistachios and edible flowers and serve
- Preheat oven to 325°F. Grease a mini cupcake pan with cooking spray and set aside
- In a small bowl, whisk all-purpose flour, cardamom, baking powder, and salt together until well combined
- In a separate bowl, add the sugar and orange zest. Use your fingers to rub the zest into the sugar until it’s pale orange and clumps together. This helps the cakes have a stronger orange flavor!
- Add egg and egg yolk and whisk for 5 minutes, or until pale and fluffy. Slowly drizzle in the olive oil while whisking
- Add the flour mixture and milk in three additions, gently mixing in between each addition
- Once all the flour and milk has been incorporated, pour batter into the mini cupcake pan. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean
- Cool for 5 minutes before removing and cooling completely on a rack
- While the cake cools, make the whipped cream. Add heavy whipping cream, powdered sugar and vanilla into a mixing bowl and whisk for 4-5 minutes until it reaches soft peaks
- To assemble the trifles, spoon 2-3 tablespoons of whipped cream into the bottom of your containers. Layer on torn pieces of cake, fruit, whipped cream, more pieces of cake, whipped cream, and finally some fruit on top. Sprinkle on chopped pistachios and edible flowers and serve
Hetal is photographed wearing Rory in Famous Denim.
Thanks for joining us 'in the kitchen with' Hetal Vasavada!
For more confection inspiration, follow along with Hetal and her blog, Milk & Cardamom, or purchase her cookbook, Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India:
MORE 'IN THE KITCHEN WITH'
ANNIE CAMPBELL
Founder and Co-Owner of Annie Campbell Catering and Event Production
Making: Citrus Marinated Olives and Olive Oil Washed Negronis
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