Orange and cardamom cakes with cream cheese icing


A delicious Stephanie Alexander recipe.

Recipe for 24 cakes.


  • Scales
  • Metric measuring spoons and cups
  • Small saucepan
  • Pastry brush
  • 24 cupcakes [optional]
  • 2 x 12-hole muffin tin
  • Chopping board
  • Large knife
  • Food processor
  • Lemon juicer
  • Bowls – 2 medium, 1 large
  • Grater / zester
  • Whisk
  • Sieve or sifter
  • 2 dessert spoons
  • Wire rack
  • Spatula
  • Serving plate


  • 250g butter
  • 1cup caster sugar [super fine]
  • 4 large oranges
  • 4 eggs
  • 250g self-raising flour
  • 3 teaspoons ground cardamom

Cream cheese icing

  • 120 g pure icing sugar [confectioners]
  • 120g cream cheese
  • 60g butter

What to do

  • Pre heat the oven at 190 degrees C and place all the cup cakes into the muffin trays.
  • Set out chopping board and knife. Cut the butter into small portions and place into the bowl of the food processor. Add the sugar and run the motor for one minute.
  • Grate the zest from the oranges and place into the bowl. Then cut the oranges in half and juice them, finally place the juice into the mixing bowl. Crack the eggs into the bowl and continue to mix at low speed. Slowly add the sifted flour and ground cardamom, continue to mix until the batter is smooth and creamy.
  • Spoon the batter into the 24 cupcakes and bake for approx 15 mins.

Cream cheese icing

  • While the cakes are cooking place the icing sugar soft butter and cream cheese together and mix to a smooth consistency.
  • Place cream cheese icing on to cakes once they have cooled for a moment and serve.