cardamom + orange blondies {take two}

blondies 3

Looking at my last two posts prior to this one, it would appear I have now completed the trifecta of baking with citrus fruits, so Hi-5’s all round for that 🍊

blondies 2

If you’ve recently had a very thorough stalk of this blog / noticed the title of this post, you may realise that this isn’t the first time I’ve attempted cardamom and orange blondies. My first attempt is here, and resulted in some very fluffy, cake-like blondies. They were good, but sadly not quite what I was going for.

blondies 4

These on the other hand, are much more like it. Gooey, intensely fragrant and with a slight crunch when you bite into them.

blondies 5

On the same trip to Tiger where I found the mini tart tins for last month’s tartelettes au citron I also stumbled across a sachet of ground cardamom in the surprisingly extensive spices section. I’ve only ever come across cardamom in pod form, and have struggled to crush the little seeds inside with the end of a rolling pin; therefore finding ground cardamom was a bit of a revelation! It’s a flavour that seems to be used a lot in sweet bakes in Scandinavia, as evidenced by this old post about Linda Lomelino’s summer berry pie. It’s perhaps unsurprising then to find it in Tiger, which is a Danish shop that’s just sprung up on English soil.

I baked these guys to get me through those last exams and can confirm they did the job!

This recipe has been adapted from this one from Sally’s Baking Addiction 🙂

Orange and Cardamom Blondies

Ingredients:

  • 125g plain flour
  • ½ tsp baking powder
  • 1/8 tsp bicarb. soda
  • ¼ tsp salt
  • 200g brown sugar
  • 75g unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 egg
  • 200g white chocolate, broken into chunky pieces
  • ½ – ¾ tsp ground cardamom {it’s strong, so this is personal preference}
  • zest of 1 orange
  • approx. 1 tbsp orange juice

Method:

Preheat your oven to 180*C and line a 8″ square pan or something similarly sized with greaseproof paper.

Mix together the flour, baking powder, bicarb. soda, salt and cardamom in a smallish mixing bowl.

In a separate large bowl, whisk together the melted butter, vanilla, brown sugar, orange zest and juice.

Whisk in the egg. Slowly add in the dry ingredients and fold through.

Finally mix through the white chocolate pieces and tip into the tin. Spread out gently and top with a little more orange zest if you like.

Bake for around 25 minutes. 

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2 thoughts on “cardamom + orange blondies {take two}

  1. Mmm gorgeous bake Hannah. I love both orange and cardamom so can imagine that they’d be delicious in your blondie. I too have yet to find ground cardamom – it’s a devil to grind down nicely, so shall have to keep my eyes open for Tiger.
    Angela x

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    • They’re a great combo, and work so well to make sure the chocolate doesn’t get too sweet! And definitely see if you can find a Tiger, along with all the beautiful quirky things they do, they sell a lot of spices and herbs that are quite hard to find elsewhere!
      Hannah 🙂

      Like

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