Recipe: The spiced orange cake with unforgettable taste
In Kariokor, baker Shamim Abdullahi sells her spiced orange cakes in paper-wrapped slices; the aroma alone is enough to draw in passers-by from the busy streets.
While the classic orange cake is beloved for its soft crumb and sunny citrus flavour, Kenyan home bakers have been upgrading the recipe with a touch of heritage.
This has been achieved through warming spices such as cardamom and cloves that turn a simple teatime treat into something rich, fragrant and nostalgic.
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In Kariokor, baker Shamim Abdullahi sells her spiced orange cakes in paper-wrapped slices; the aroma alone is enough to draw in passers-by from the busy streets.
"Oranges are sweet, but when you mix them with cardamom and cloves, you get this depth that feels like home," she says.
The method is nearly the same as the classic version, but the spices elevate it.
Ingredients
200g unsalted butter, softened
200g caster sugar
3 large eggs, at room temperature
2 medium oranges (zest and 120ml juice) – the orange-coloured ones are sweeter
250g plain flour
2 tsp baking powder
½ tsp salt
¼ tsp ground cardamom (freshly ground if possible)
⅛ tsp ground cloves
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60ml milk, at room temperature
Optional glaze
Juice of 1 orange
2 tbsp honey (for a more earthy sweetness than sugar)
Steps to follow
Preheat the oven to 180°C. Grease and line an 8-inch round cake tin.
Beat the butter and sugar together for 4–5 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the orange zest.
In another bowl, whisk together the flour, baking powder, salt, cardamom and cloves.
Add the dry mixture to the butter mixture in three parts, alternating with the orange juice and milk.
Pour the batter into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
For the glaze, warm the orange juice and honey until runny, then brush over the cake while still warm for a glossy, fragrant finish.
Enjoy with friends and family, and if you prefer the classic orange cake, simply leave out the cardamom and cloves.
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