Cardamom Orange Cream Cake
Yield: 8-10 Servings
2 Sticks Unsalted Butter, Room Temperature
1 Cup Mashed Roasted Golden Beets
8 Ounces Marscapone Cheese
2 1/2 Cups Raw Organic Cane Sugar
1 Teaspoon Vanilla Extract
½ Cup Milk
4 Large Eggs
2 Tablespoons Seville Orange Peel
1 1/2 Teaspoon Ground Cardamom
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Ground Tellicherry Peppercorns
1 cup Chopped Roasted Walnuts, Divided
This recipe is guaranteed to bring you rave reviews. After serving this cake at the farm, some of our guests have gone so far as to tell us tell us, “I’ve never tasted anything so good before!” One thing is certain. They will never be able to guess what makes this cake so incredibly moist and creamy. Believe it or not, it’s golden beets! But don’t tell your guests. Let them just savor the creamy goodness and leave the table convinced that you are a culinary genius! (PS – don’t let yourself be scared away by the beets either. This recipe is quite simple; and the addition of the beets is more than worth it!)
Preheat oven to 325 degrees. Spray a 12-cup Bundt pan with baking spray. Place butter, mashed beets, mascarpone, and cane sugar in a large mixing bowl. Using electric mixer, beat at medium speed until mixture is creamy. Add vanilla, milk, and eggs. Mix together at low speed until well combined.
In a separate bowl, sift together dry ingredients. Slowly add to the liquid ingredients, stirring with a spatula to combine completely. Beat at medium speed for another 2 minutes. Add 3/4 cup walnuts and stir to combine.
Spoon mixture into prepared bundt pan and place on center rack in preheated oven. Bake for 60-65 minutes until done. Remove from oven and place on a baking rack to cool completely before removing from pan.
Our cake works great as either a coffee cake in the morning, or as a simple and refreshing dessert. If serving it as a coffee cake, simply slice and serve. If serving as a dessert, we recommend dressing it up a little by adding a dollop of crème fraiche and a sprinkling of chopped walnuts.
This recipe freezes well.