Make Ahead
Blood Orange Cardamom Cake With Mint Feta Ice Cream
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26 Reviews
Sarah G.
March 10, 2019
I made the ice cream. Positively divine. I paired it with Ina Garten's brownies. I always make exotic ice cream flavors and make my guests try to guess what they're tasting. The mint comes through powerfully, but the feta adds a subtle note. Several people guessed lemongrass. I will be making this again, will try it with the cake next time. Thanks for sharing this wonderful recipe.
student E.
March 12, 2010
wonderful! thank you for the inspiration -- i added blood orange sections in the middle of the cake too. YUM!
NakedBeet
March 11, 2010
You already know how I feel about this because I fell in love with it on your blog, too. Any thoughts on using chestnut flour, I know I know...completely different, instead of the almond?
WinnieAb
March 11, 2010
Oh I'm so sorry I forgot to respond to your chestnut flour question!
You know, I just don't know the answer. It's kind of "heavy", right? I haven't used it in years...I've had good luck substituting almond flour for regular flour in recipes, but just haven't tried the chestnut...
You know, I just don't know the answer. It's kind of "heavy", right? I haven't used it in years...I've had good luck substituting almond flour for regular flour in recipes, but just haven't tried the chestnut...
KLL5
March 7, 2010
I just made the cake- it is delish! (I didn't attempt the ice cream). I would double the amount of syrup as it really adds to the cake. I would also use 3/4 cups sugar instead of a cup- but that is just my preference for tarter over sweet. I also used less powder sugar than called for- but again, that is a preference.
The cake took about 1 hour to bake, not 25-30 mins.
Thank you for the inspired recipe.....
The cake took about 1 hour to bake, not 25-30 mins.
Thank you for the inspired recipe.....
WinnieAb
March 7, 2010
KLL5,
I really appreciate all your comments and agree that more syrup would be great!
I am surprised it too so long to cook- just curious if you used a different sized pan? A smaller one that would result in a taller cake would take longer...was that the case? Do let me know.
Thanks again for the feedback!
I really appreciate all your comments and agree that more syrup would be great!
I am surprised it too so long to cook- just curious if you used a different sized pan? A smaller one that would result in a taller cake would take longer...was that the case? Do let me know.
Thanks again for the feedback!
KLL5
March 8, 2010
WinnieAb- I don't know why it took so long to bake? I used a 9 inch spring form- maybe because it was from Ikea it was a bad metal that didn't conduct heat well?
gluttonforlife
March 6, 2010
I'm so excited for the almond flour/coconut oil version! Your recipe will save me from having to figure it out for myself! Thanks!
gluttonforlife
March 5, 2010
Uh-oh, this looks really delicious. We're a gluten-free household so I'm thinking I might try this with almond flour. I think the ice cream would also be great with something chocolatey...
WinnieAb
March 6, 2010
"Glutton",
I prefer to eat gluten-free too, and was also wondering if this would work with almond flour. So at the same time I did the "regular" cake, I also made one with almond flour, coconut oil instead of olive oil, and sweetened with maple syrup instead of sugar. It's fabulous! I will be posting it on my blog (and here) later this week if you are interested!
I prefer to eat gluten-free too, and was also wondering if this would work with almond flour. So at the same time I did the "regular" cake, I also made one with almond flour, coconut oil instead of olive oil, and sweetened with maple syrup instead of sugar. It's fabulous! I will be posting it on my blog (and here) later this week if you are interested!
Allison C.
March 5, 2010
This sounds--and looks--divine! I love Molly Wizenberg's recipes, and ditto David Lebovitz, but your synthesis of flavors and textures seems to be the best of all worlds. Kudos on a lovely entry.
AntoniaJames
March 5, 2010
If I weren't serving the mint (or other flavored) ice cream with it, I'd infuse the orange juice with rosemary before making the syrup . . . . .
WinnieAb
March 5, 2010
Thanks AJ! I'm all out of energy for cake and ice cream testing, but adding zest or cardamom to the ice cream does sound yummy...
AntoniaJames
March 5, 2010
Brilliant!! You win. ;o) P.S. How about putting some of that cardamom in the ice cream? Or some blood orange zest? Though I'm sure it's perfectly lovely without either . . . . .
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