Category Archives: citrus

Key Lime Linzer Cookies

Key Lime Linzer CookiesHi there 👋 I made you some cookies.Key Lime Linzer CookiesI mean, I baked them last week and ate them all already, but you understand, right? Things that taste like Key Lime Pie but fit in the palm of your hand are difficult to resist.Key Lime Linzer CookiesThese are linzer cookies—basically sandwich cookies with little cut-out picture windows to show the filling, which is traditionally jam. Today, I decided to go in another direction with flavors reminiscent of key lime pie. I just love the results—they look so sunny and happy.Key Lime Linzer CookiesKey Lime Linzer CookiesKey Lime Linzer CookiesKey Lime Linzer CookiesThe cookie recipe is a spin on my favorite roll-out sugar cookies, although you might not be able to tell from the list of ingredients. I nixed the cream cheese, upped the brown sugar, added pinches of cinnamon and ginger, and swapped a bunch of the flour for graham cracker crumbs.Key Lime Linzer CookiesKey Lime Linzer CookiesKey Lime Linzer CookiesYou’ll notice one glaring omission in these linzers: I left out the traditional nuts. While most recipes have almonds or pecans (or hazelnuts) blitzed into the dough, I found the addition of graham cracker crumbs to be more than adequate. The result is a crisp cut-out cookie with a hint of graham and spice—the perfect compliment to the key lime filling.Key Lime Linzer CookiesKey Lime Linzer CookiesSpeaking of filling, you’re going to want to put this stuff on everything. Toast, vanilla wafers, ice cream, swirled into yogurt, eaten off a spoon, and probably five other things I haven’t thought of yet. It’s basically key lime pie filling that’s cooked over a double boiler and then allowed to chill until rich, thick, tangy and delicious. It has the texture of a citrus curd, but is half the work and requires only three ingredients! Yesssss. The filling recipe makes a bit more than you’ll need for these cookies, so you’ll have plenty leftover to use elsewhere. Trust me, you’ll be glad to have this stuff around.Key Lime Linzer CookiesWhile it’s good in all sorts of applications, this creamy, dreamy key lime filling is especially good sandwiched between two thin cookies and topped off with a dusting of confectioner’s sugar. I think most things are.Key Lime Linzer CookiesKey Lime Linzer Cookies

Key Lime Linzer Cookies
makes about 2.5 dozen cookies

Key Lime Filling:
2/3 cup key lime juice (fresh or bottled)
1 14 ounce can sweetened condensed milk
2 large egg yolks, room temperature

Cookie Dough:
2 1/4 cups all purpose flour
1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract

For Assembly:
2-3 tablespoons confectioner’s sugar

Special Equipment:
rolling pin
graduated cookie cutters
sifter or wire mesh colander

Make the filling. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together key lime juice, sweetened condensed milk, and egg yolks. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened (about 15 minutes). Remove from heat and transfer filling to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature. Refrigerate until you are assembling cookies. This may be done up to 2 days in advance.

Make the cookie dough. In a large mixing bowl, whisk together flour, graham cracker crumbs, cinnamon, ginger, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Divide dough into 4 parts.

Working with one quarter at a time, sandwich dough between two pieces of parchment paper and roll until 1/4-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 15 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, preheat the oven to 350F. Line two baking sheets with parchment. Set aside.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2 1/2-inch round cookie cutter to cut cookies. Use a smaller cookie cutter to punch the centers out of half the cookies. Place them at least 2 inches apart on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies 7-8 minutes, until turning pale golden. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with 1 teaspoon of filling (amount is based on your preference). Carefully sandwich cookies together. Serve.

Key Lime Linzer Cookies will keep in an airtight container in the refrigerator for several days. Place wax paper between layers for best storage.Key Lime Linzer CookiesKey Lime Linzer CookiesKey Lime Linzer Cookies

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Sparkling Grapefruit-Lime Aguas Frescas

Sparkling Grapefruit-Lime Aguas FrescasYour eyes are not deceiving you. I’m posting a cold beverage on a sub-30F day here in NYC. If you think I’ve lost my mind, you’re late to the party—I’ve been known to make ice cream in February.Sparkling Grapefruit-Lime Aguas FrescasThe truth is that a small miracle occurred a couple of weeks ago when I managed to find better-than-decent ruby red grapefruit for a third time this winter, something that’s virtually unheard of in New York. I’m lucky to find quality grapefruit once per year (see here, here, and here), so three times is just…well, it’s making my inner Texan very happy. I try to keep that part of myself under control, but it’s very difficult around good South Texas citrus (and enchiladas), so here we are.Sparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas Frescas are exactly what I want in these last weeks of winter. They’re a fruity, bright, seasonal, sippable reminder that there will soon be a day when I can leave my coat at home. If you’ve never heard of an agua fresca, it’s just a combination of fresh fruit, sugar, and water. I made a Spicy Mango version last summer that’ll knock your socks off, and I’m excited to be adding a wintry version to my repertoire today ❤ Sparkling Grapefruit-Lime Aguas FrescasAs their name states, these aguas frescas are made with fresh-squeezed grapefruit and lime juices. They’re mixed together in a pitcher (or a big measuring cup, if you’re me) and sweetened to taste with a little simple syrup. I don’t care for super-sweet beverages in general, so I tend to limit the syrup to 1/3 cup for the entire batch, but feel free to sweeten to your heart’s content.Sparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas FrescasYou’ll also need simple syrup for salting the rims of your glasses. Salt is totally dreamy with both grapefruit and lime, so this is one lily worth gilding. Just dip the rim of each glass into a dish of simple syrup and then into salt. Voila! A salted rim 🙂 I used regular Kosher salt here, but anything slightly coarse will do.Sparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas FrescasAdd a few ice cubes to each of your salt-rimmed glasses and then fill them 3/4 full of the juice mixture. Most aguas frescas are blended with regular cold water, but I like to top these off with a little sparkling water. I use Topo Chico and love the subtle fizz it provides.Sparkling Grapefruit-Lime Aguas FrescasAren’t these fun?! I love their bright color and fresh, tangy flavor, and those salted rims, of course. They remind me a lot of a Salty Dog cocktail (aka grapefruit + vodka/white tequila + salt), but without the booze. I may or may not have taken to calling these Salty Schnauzers 🙂 Sparkling Grapefruit-Lime Aguas FrescasYou may, of course, add liquor to the mix, but as someone who doesn’t drink anymore, I’m always thrilled when there’s an alcohol-free option that isn’t soda, juice, or plain seltzer. I may be sober, but that doesn’t mean I only drink boring drinks.Sparkling Grapefruit-Lime Aguas FrescasNope. I don’t do boring.Sparkling Grapefruit-Lime Aguas Frescas

Sparkling Grapefruit-Lime Aguas Frescas
makes about 6 servings

2 1/2 cups fresh ruby red grapefruit juice (about 3 large grapefruits)
1/2 cup fresh lime juice (about 2-3 large, juicy limes)
1/3-1/2 cup simple syrup* (method in recipe notes)
ice
12 ounces sparkling water (I like Topo Chico)

For the salted rims:
1/4 cup Kosher or other coarse salt
1/4 cup simple syrup

In a pitcher or large (4+ cup) liquid measuring cup, stir together grapefruit and lime juices and simple syrup. Set aside.

Salt the rims of the glasses. Put simple syrup in a wide, shallow bowl. Make a bed of salt on a small plate. Working with one small glass at a time, dip the rim of each glass into the simple syrup and then into the salt. Repeat with remaining five glasses.

Place a few ice cubes in each glass. Fill 3/4 full with juice mixture and top each with a little sparkling water. Drinks will fizz (but not overflow) when mixture hits the salt rim. Serve immediately.

Aguas frescas will separate slowly as they sit; counteract this with a light stir. Any leftover juice mixture will keep covered in the refrigerator for a day or so.

Note: To make simple syrup, combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a simmer, stirring frequently, until sugar has dissolved (about 5 minutes). Remove from heat. Let cool for 5-10 minutes before using. Leftovers can be kept in a sealed container in the refrigerator.Sparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas Frescas

Meyer Lemon Drizzle Cakes

Meyer Lemon Drizzle CakesI’ll never forget the first time I found meyer lemons in a regular grocery store. It was 2010, and I was doing a last-second rush for supplies before a blizzard. I have no idea what I shopped for that day (my then-oven ran at least 150F cool, so options were limited), but I remember seeing a display of meyer lemons and thinking they were so…exotic. I had heard of meyer lemons, of course, but never seen them in the wild (er, Cobble Hill grocery store). Out of curiosity, I put a couple in my cart. I couldn’t begin to tell you what I did with them, but that is the probably-tedious story of how I came to love meyer lemons.Meyer Lemon Drizzle CakesFast forward nine years and I have used meyer lemons many, many times. I see them in every store this time of year, and while I no longer think of them as exotic, I always look forward to adding their orange-lemon flavor to my bakes. Imagine my surprise when I discovered that I only have one lone meyer lemon recipe in my archives! Just one measly recipe for scones—very good scones, mind you, but how is that the only recipe I have to celebrate one of the best winter citruses out there?!Meyer Lemon Drizzle CakesWell, consider that oversight rectified. Today’s Meyer Lemon Drizzle Cakes celebrate everything that is wonderful about this winter citrus. There’s meyer lemon zest in the batter, the cakes are soaked in a sticky meyer lemon syrup, and the cakes are topped with a thick meyer lemon icing drizzle. Yesssss.Meyer Lemon Drizzle CakesThis recipe is based off the Orange Cardamom Cake I posted last fall. The batter itself is near identical; just sub meyer lemon zest for orange and nix the cardamom. Instead of baking it in a bundt pan, I went for two loaf pans—one to share, ya know?!

I also upped the temperature by 25F. This extra burst of heat allows the cakes to dome slightly, which comes in handy when you drizzle on the thick meyer lemon icing.Meyer Lemon Drizzle CakesBut before we get to icing, let’s talk syrup! After baking, these cakes are soaked with a meyer lemon simple syrup. To make it, just combine equal volumes of meyer lemon juice and granulated sugar over low heat, stirring just until the sugar dissolves. Easy.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesWhile the cakes are still warm, poke ‘em full of holes. I like to use a thin, flexible knife to keep them inconspicuous, but a skewer will work. Whatever you use, poke it through to the bottom. Then pour over that syrup. You’ll think it’s too much, or that it’ll make your cakes soggy, but it won’t. It’ll just make them extra moist and dense and outrageously delicious. This is the good stuff.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesLast but not least, let’s talk about the drizzle. It’s a just a simple icing—two ingredients, one bowl, no mixer—but it’s the crowning glory on these tea cakes. Once the soaked cakes are cool, set them on a cooling rack and pour the icing down the center. The cakes’ slight domes should help the icing to “spread” itself, but you can coax it with the back of a spoon, too. It’ll drip down the sides a bit, but should be thick enough that most of it stays on top. The icing will set quickly, which is a good thing because you’re going to want to dig right in.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle Cake is good on the first day. Very good, even. But if you have the patience, you should wait a day or two to have a slice. The cakes become even more tender and the orange-lemon flavor intensifies over time, making those day-old slices absolutely heavenly.Meyer Lemon Drizzle CakesI, however, have no patience around Meyer Lemon Drizzle Cake.Meyer Lemon Drizzle Cakes

Meyer Lemon Drizzle Cakes
makes two 9×5-inch loaf cakes

Cakes:
2 cups granulated sugar
1 tablespoon fresh meyer lemon zest (about 2 medium meyer lemons-worth)
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup milk (preferably whole), room temperature

Syrup:
2/3 cup freshly squeezed meyer lemon juice (about 4 medium meyer lemons)
2/3 cup granulated sugar

Icing Drizzle:
2 cups confectioner’s sugar
4 tablespoons freshly squeezed orange juice (about 1 1/2 medium meyer lemons)

Place an oven rack in the center position. Preheat oven to 350F. Grease two 9×5-inch loaf pans. Line with parchment, leaving overhang on the two long sides, and grease again. Set aside.

Make the cake. Combine all ingredients in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Transfer batter to prepared pans and smooth the tops with a silicone spatula or wooden spoon. Tap full pans on the counter five times to release any large air bubbles. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pan for 15 minutes while you make the syrup.

Combine meyer lemon juice and sugar in a small saucepan over low heat. Stir constantly until sugar dissolves, about 3-5 minutes. Remove from heat.

Stab warm cakes (still in their pans) several times with a thin, flexible knife or skewer, making sure to poke all the way to the bottom. Pour syrup evenly over the cakes, about 1/2 cup each. Let cakes soak in the syrup until they are completely cool.

Line a rimmed baking sheet with parchment and set a cooling rack over the top. Use parchment overhang to remove soaked cakes from pans. Discard used parchment and place cakes on prepared cooling rack.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar and meyer lemon juice. Mixture should be very thick, but pourable. If it’s too thick, add more meyer lemon juice by the teaspoon. Pour over the centers of the cakes—the icing should “spread” itself, but you can coax it a bit with the back of a spoon. Let sit for 20 minutes to set. Move cakes to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to three days or in the refrigerator for up to five. Meyer lemon flavor will intensify over time.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle Cakes

Grapefruit Bars

Grapefruit BarsTexans love a ruby red grapefruit, and while I have not been a resident of my home state for more than a decade, my mid-winter citrus needs are still very real. Unfortunately, the window for finding spectacular grapefruit in NYC is alarmingly short—just a few weeks!—and so I am compelled to take advantage. It’s my duty as a displaced Texan. Or something.Grapefruit BarsGrapefruit Scones, Curd and Kolaches have all made appearances on this blog, and today I’m adding another recipe to my favorite winter citrus arsenal: Grapefruit Bars!Grapefruit BarsThese beauts are a seasonal spin on their more traditional lemony counterparts, but with all the sweet-tartness and vivid color of ruby red grapefruit.Grapefruit BarsNow, if you’ve ever cooked with grapefruit, you might have noticed that it tends to lose its natural color and tartness as it is heated. I learned to mitigate this last year while testing Grapefruit Curd, and bring some of the same techniques to making the filling for these bars.Grapefruit BarsGrapefruit BarsGrapefruit BarsHere, grapefruit flavor is added in two ways: first, by reducing a cup of fresh grapefruit juice by half, and then by rubbing zest into granulated sugar to release the citrusy oils. I also like to add a couple of tablespoons of lemon juice to ensure that the bars have a tart finish. The idea of omitting the lemon in favor of a “pure” grapefruit flavor is tempting, but I promise that leaving it out will leave you missing the acidic sharpness that makes these bars so singularly great.Grapefruit BarsThe sweet-tart ruby red grapefruit flavor pairs perfectly with the lightly-squidgy texture of the filling—it’s the sort of thing I daydream about sinking my teeth into. Really. I have caught myself thinking about the feeling of taking the first bite into a Grapefruit Bar more than a few times since I finished testing these a couple of weeks ago. Is that not normal?Grapefruit BarsIf not, I don’t want to be normal. Life’s too short not to daydream about the feeling of soft-set grapefruit filling and crisp, buttery shortbread between your teeth. It’s that sort of wholesomeness that makes this whole being a professional homebaker thing worthwhile.Grapefruit Bars

Grapefruit Bars
makes 16 bars

Grapefruit Filling:
2 large ruby red (or pink) grapefruits
1 cup granulated sugar
2 tablespoons fresh lemon juice (about 1 medium lemon)
2 large eggs + 1 large egg yolk, room temperature
4 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon Kosher or sea salt
1 drop red food coloring (optional)

Shortbread Crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into cubes

Topping:
3-4 tablespoons confectioner’s sugar

Preheat the oven to 350F. Line an 8- or 9-inch square pan with aluminum foil, leaving overhang on two sides for removal. Grease with butter. Set aside.

Zest and juice grapefruits. Set aside 1 tablespoon of zest. Pour 1 cup* of the juice into a saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 10-12 minutes. Set aside.

Make the shortbread crust. In a large mixing bowl, mix together flour, sugar, and salt. Using a pastry blender or two forks, cut butter into dry ingredients until the largest pieces are the size of small peas. Mixture will be very crumbly and dry. Transfer mixture to prepared pan and use your fingertips to press it into one even layer on the bottom of the pan. Bake for 10 minutes. Cool on a rack for a few minutes while you prepare the filling.

In a large mixing bowl, combine grapefruit zest and sugar. Use your fingertips to rub zest into sugar until combined. Whisk in lemon juice, followed by eggs and egg yolk, and melted butter. Mix in all-purpose flour and salt. Add food coloring, if using. Mixture will be thin. Pour filling over the shortbread crust. Bake for 18-20 minutes. Let cool completely on a rack before chilling for at least four hours.

Use the foil overhang to remove bars from the pan to a cutting board. Peel foil from the edges. Use a large, sharp chef’s knife to slice bars. Sift confectioner’s sugar over the tops of the bars before serving.

Serve bars immediately or refrigerate for up to three days. Confectioner’s sugar will degrade over time—this can be remedied by sifting more over the tops.

Note:

If you have slightly more or less juice, that’s okay. Just reduce it to 1/2 cup, as indicated in the recipe.

Grapefruit BarsGrapefruit Bars

Orange Cardamom Cake

Orange Cardamom CakeI don’t know if I’ve mentioned before that I do all my blog photo shoots in a corner of my bedroom. I’ve got wide windowsills and my carrara marble pie board, so it’s a pretty sweet deal…except when it’s gray outside for days on end and my viewless east-facing window gets terrible light. I’ve made it work in the past, but just couldn’t bear the idea of taking grainy, sub-par photos of this Orange Cardamom Cake.Orange Cardamom CakeSo, uh, hello from my make-shift photo set-up in the living room! Look at this cake I made for you!Orange Cardamom CakeIf early autumn could be baked into a cake, it would be this Orange Cardamom beauty. It’s got plenty of brightness and tang from a triple hit of fresh orange, a little warmth from ground cardamom, and a moist, tight crumb that’ll have you going back for seconds.Orange Cardamom CakeIt’s like the joyful feeling you get when you finally get to break out your chunky sweaters after a long, hot summer. You’re so happy to be wearing a sweater that you don’t even care that you’re wearing it with cut-offs and sandals.Orange Cardamom CakeBut you know, it’s cake. Really, really good cake. The sort of cake you eat when you’re not ready to go all-pumpkin/apple/pear all the time, but if you have to eat one more berry anything, you’ll scream.

Maybe that’s just me. Anyway…Orange Cardamom CakeOrange Cardamom CakeOrange Cardamom CakeThis cake is stupid easy to make. Yesssssss. It requires a mixer, but just one bowl and three steps.

  1. Put all the ingredients in one mixing bowl.
  2. Mix ‘em on low for 30 seconds.
  3. Turn up the speed to medium and mix for another three minutes.

Orange Cardamom CakeOrange Cardamom CakeOrange Cardamom CakeSeriously, that’s it. Put the batter in the pan and bake it for a little more than an hour.Orange Cardamom CakeOnce it’s cool, paint the cake with a fresh orange glaze.Orange Cardamom CakeOrange Cardamom CakeTop it with a thick orange icing. That’s the stuff.Orange Cardamom CakeMake yourself a pot of tea, cut yourself a slice, cozy up, and enjoy.Orange Cardamom CakeOrange Cardamom CakeChunky sweater optional, but encouraged.Orange Cardamom Cake

Orange Cardamom Cake
makes one 10 cup capacity bundt

Cake:
1 1/3 cups granulated sugar
2/3 cup light brown sugar, packed
1 tablespoon fresh orange zest
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons ground cardamom
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup milk (preferably whole), room temperature

Glaze:
1/3 cup freshly squeezed orange juice (about 1 orange)
2/3 cup granulated sugar

Icing:
1 1/2 cups confectioner’s sugar
2 tablespoons freshly squeezed orange juice (about 1/2 orange)
pinch of Kosher or sea salt

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine all ingredients in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Set the cooled cake, still on the rack, over a rimmed baking sheet. Make the glaze. Combine orange juice and sugar in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, just until the sugar granules dissolve. Alternatively, this may be done in a small pot on the stove.

Use a pastry brush to paint glaze all over the cake. Continue brushing until you’ve used all the glaze. Some will run off onto the rimmed baking sheet—that is okay. Let cake sit for 30 minutes to absorb the glaze.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, 2 tablespoons of orange juice, and salt. Mixture should be very thick, but pourable. If it’s too thick, add more orange juice by the teaspoon up to 3 teaspoons (1 tablespoon). Pour over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to three days or in the refrigerator for up to five.
Orange Cardamom CakeOrange Cardamom Cake