Mabele Meal Orange Cake Served with Ice Cream
Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
- Preheat oven to 160°C. Grease a 20cm spring form tin, line the bottom and sides with baking paper.
- Beat butter and sugar in a large bowl until light and creamy. Beat in the eggs, one at a time, stir in vanilla essence.
- In a small bowl, combine ground almonds, self-rising flour, Mabele, baking powder, zest and juice of oranges. Stir into the butter mixture.
- Pour mixture into prepared tin and bake for 40 to 50 minutes, or until the cake is coming away slightly from the sides of the tin.
- Leave to cool for 10 minutes, transfer cake onto a plate. Handle cake carefully as you remove it.
- For the syrup; crush cardamom pods, add into a saucepan together with all the ingredients. Simmer over a medium-low heat for 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick cake all over with a skewer, brush generously with the syrup. Slice and top with whipped cream, and an extra drizzle of syrup. Decorate with grated orange zest.
- Instead of cardamom pods use ground cardamom spice or mixed spice.