Copenhagen at Christmas – I wish I were there. It’s a magical time and place, awash in twinkling lights and candlelit coziness, full of festivities and traditional celebrations. This time last year, I was there – researching an article for this month’s issue of Marin Magazine. So, while I won’t be in Copenhagen for a Nordic Christmas this year, I can read my words and let them transport me for a vicarious moment. And then I’ll make some gløgg to fill the house with the scent of orange and spice to enjoy with this luscious cake while we decorate our tree.
Orange Cardamom Cake with Almonds and Gran Marnier
This light and moist cake will carry you through the holidays. Redolent with orange, cardamom, and almonds, and slightly spiked with Gran Marnier, it’s delicious for tea and dessert. The sea salt is optional in the glaze, but if you lean that way, go for it. The flavors of the cake will develop while it cools. Store the cake at room temperature for up to 3 days.
4 large eggs
1 1/2 cups sugar
3/4 cup olive oil
3/4 cup fresh orange juice
1 tablespoon finely grated orange zest, from an untreated orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all purpose flour
1 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
3/4 teaspoon salt
1/4 cup sugar
1/4 cup fresh orange juice
1 tablespoon Gran Marnier or Cointreau
Pinch of sea salt
1. Preheat the oven to 350°F. Butter a 9-inch springform pan lined with parchment.
2. Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice, zest, vanilla and almond extract and stir to blend.
3. Combine the flour, almond meal, baking powder, baking soda, cardamom, and salt in a separate bowl. Add to the wet ingredients, stirring to blend without over mixing. Pour into the prepared pan.
4. Bake until the cake is golden brown and a knife inserted into the center comes clean, about 4o minutes.
5. While the cake is baking, prepare the glaze. Combine the sugar and orange juice in a small saucepan. Simmer until the sugar dissolves and the liquid reduces slightly to a syrupy consistency, about 2 minutes, stirring constantly. Add the Gran Marnier and sea salt and simmer 1 minute, stirring frequently.
6. Transfer the cake from the oven to a wire rack. Brush the top with the glaze and cool 10 minutes. Remove the sides of the pan, then brush the cake on the sides with the glaze. Cool completely.
7. Serve dusted with confectioners sugar and/or a dollop whipped cream. If desired, add a tablespoon of the (thoroughly cooled) glaze to the cream while whipping. .