Orange is the happiest colour. — Frank Sinatra
In the Kalahari winter, the desert’s chill seeps into every corner of my kitchen, where the crisp, invigorating air contrasts sharply with the summer’s dry heat. A basket of vibrant winter citrus fruits sits prominently on my kitchen table, their zesty fragrance wafting through the space and infusing it with a refreshing burst of scent. The house is quiet. As I sit with my journal, gazing out over the cold, dry savannah, I am reminded that our search for happiness often leads us in many directions, sometimes missing a simpler truth. True and lasting happiness is not found in happenings or external circumstances but in a deep relationship with my Father. Psalm 144:15 assures me: “Blessed (happy) are the people whose God is the Lord.” And Ecclesiastes 2:26 adds, “To the person who pleases Him, God gives wisdom, knowledge, and happiness.” As this truth wraps around me like a comforting blanket and I am filled with a profound sense of peace and contentment.
This feeling of tranquility carries over into my kitchen as I prepare to bake an Orange and Cardamom Yoghurt Cake—perfect for a Friday treat. Yes! It is weekend! The aroma of spices—cinnamon, star anise, and cardamom—fuses beautifully with the citrus, creating a captivating scent that envelops me on this cold morning. From the instant I start zesting the oranges, the kitchen takes on the inviting aroma of a charming bake shop. This cake is especially perfect right now—with oranges in season and the warming spices adding their special touch, it’s ideal for these cold winter months.The mingling fragrances of spices and fresh fruit transform my Kalahari kitchen into a warm, joyful retreat, a true celebration of winter’s embrace and the comforting presence of happiness found within.
This is a winter must bake! This cake is guaranteed to bring a smile to your face and add a delightful touch to your weekend.
Orange and Cardamom Yoghurt Cake
Ingredients
- 250g butter (room temperature)
- 250 ml (1 cup) castor sugar
- zest of one orange
- 3 extra large eggs
- 375g (2 1/2 cups) self raising flour
- 5ml (1 teaspoon) grounded cardamom
- pinch of salt
- 375ml (1 1/2 cup) greek yoghurt
- 125ml (1/2 cup) desiccated coconut
- 30ml (2 tablespoons) poppyseed
Syrup ingredients
- zest and juice of 2 oranges
- 125ml (1/2 cup) fresh lemon juice
- 60ml (1/4 cup) water
- 250ml (1 cup) caster sugar
- 60ml (1/4 cup) honey
- 5 star anise
- 5 cardamom pods
- 2 cinnamon sticks
Instructions
- Preheat the oven to 180C
- Grease a medium-sized ring from pan and dust with cake flour.
- Cream the butter and sugar together until light and fluffy.
- Incorporate the orange zest into the mixture.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour, cardamom, and salt together in a separate bowl.
- Fold the dry ingredients into the egg mixture alternately with the yogurt, starting and ending with the flour mixture.
- Gently fold in the coconut and poppy seeds until evenly combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 50 minutes or until a cake tester inserted into the center comes out clean.
While the cake is baking, prepare the syrup.
- Combine all syrup ingredients in a small pot.
- Heat the pot over medium heat, stirring until the sugar dissolves.
- Bring the syrup to a boil, then let it simmer for 5 minutes. (The delightful aroma of the spices will fill your kitchen!)
- Remove the cake from the oven and allow it to cool slightly before turning it out of the tin.
- Place the cake on a cooling rack.
- Gently pour the hot syrup over the cake, allowing it to soak in.
Top the cake with a generous dollop of whipped cream, allowing its creamy sweetness to elevate each bite. For an extra touch, sprinkle some chopped pistachios on top of your cake, letting them adhere to the sticky, sweet syrup. This cake is guaranteed to bring a smile to your face and add a delightful touch to your weekend.
Whoever is happy will make others happy. ― Anne Frank, The Diary of a Young Girl
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