Orange cardamom cakes with cream cheese frosting

By Colin Asuncion
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These mini orange cardamom cakes are frosted with tangy cream cheese frosting and finished with fresh green mint leaves and edible gold leaf to be the pot of gold at the end of your rainbow. 

YIELDS
12
 TO
14 MINI LOAVES

Ingredients

Cakes

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 3 eggs, room temperature
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 cups and 2 tablespoons canola oil
  • 1 cup warm milk
  • Zest of one large orange
  • Non-stick cooking spray

Cream Cheese Frosting

  • 8 oz (one brick) cream cheese, room temperature
  • 1/2 cup (one stick) unsalted butter, room temperature
  • 1 cup icing sugar
  • 1 teaspoon vanilla extract
  • Edible gold leaf or gold sprinkles

Directions

Cakes 

  1. Spray the wells of a mini loaf pan with cooking spray and line with strips of parchment paper. If making cupcakes, line the cupcake pan with a paper liner. 
  2. Preheat oven to 350℉. Set oven rack to middle position. 
  3. Whisk together flour, baking powder, salt, cardamom, and cinnamon in a bowl and set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a hand mixer, blend together eggs, vanilla, and sugar on high for five minutes. 
  5. Drizzle in oil and continue to mix on high for five more minutes
  6. Bring your mixer down to low. Add dry ingredients and warm milk in instalments, starting with one-third of the dry ingredients, half the milk, another third of the dry ingredients, the second half of the milk, then the final third of the dry ingredients. 
  7. Add orange zest to the batter and mix on low until just combined. 
  8. Add batter to prepared mini loaf pans, about a quarter cup in each well. If making cupcakes, fill each well until two-thirds full. 
  9. Bake for 17 to 19 minutes (mini loaves). If making cupcakes, bake for 15 to 17 minutes. To check doneness, insert a toothpick into the centre of one mini loaf/cupcake. If it comes out clean, the bake is complete. 
  10. Remove cakes from the oven and cool on a rack for 15 mins before unmoulding. Let cool completely once unmoulded. 

Cream cheese frosting

  1. Combine cream cheese, unsalted butter, icing sugar and vanilla extract in a bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer. Mix on high until smooth.  

Serve 

  1. Pipe cream cheese frosting onto cooled loaves/cupcakes and finish with a few flakes of edible gold leaf or gold sprinkles. Serve and enjoy! 

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