Add an elegant and flavourful touch to teas, trifles and tortes with our Sugar and Spice Collection. From delicate flavours of tart lemon and fragrant lavender, to comforting Cranberry Orange. Plus, our much-requested Cardamom Sugar that we know you’ll find a way to bake, whisk, and sprinkle into just about everything. And of course, don't forget to try them as incredible cocktail rimmers!

Lavender Lemon
Not just beautiful - delicious too! Our Lavender Lemon Sugar makes an unexpected and refined addition to your next cup of hot green tea or batch of sugar cookies! When life gives you lavender lemon sugar…

Cardamom Sugar
Our highly-anticipated Cardamom Sugar is warm, floral and downright ambrosial. Level up the flavours of a rice kheer or warm apple crisp. No matter which recipes you land on, let us warn you: your kitchen is about to smell amazing!

Cranberry Orange
We love the fresh and festive flavour of our Cranberry Orange Sugar all year long! Create Instagram-worthy cosmopolitan rims, or add dazzle and crunch to your sugar cookies

SPICEWALLA ORANGE CARDAMOM OLIVE OIL CAKE

INGREDIENTS

for the cake:
3 oranges
¾ cup sugar
⅓ cup whole milk plain yogurt
3 eggs
1 ¾ cup all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp Spicewalla Green Cardamom Powder
⅔ cup Brightland Alive Olive Oil
Spicewalla Cardamom Sugar

for the glaze:
¼ cup Brightland Orange Blossom Honey
1 Tbsp fresh squeezed orange juice

PREPARATION

Preheat oven to 350°F. Use non-stick spray or butter to coat the inside of the Lodge Cast Iron Loaf Pan and line with parchment paper so that there is a little bit of parchment hanging over each long edge of the pan.
Remove the zest from the oranges and reserve 2 Tbsp for the glaze.
Cut the zested oranges in half and juice them. Set aside.
In a medium mixing bowl combine the sugar and remaining orange zest. Use your fingers to mix the zest into the sugar.
Add ⅓ cup of the orange juice and the yogurt, whisk together to combine.
Whisk in the eggs one at a time.
In a separate medium mixing bowl combine the flour, baking powder, baking soda, salt and Spicewalla Cardamom Powder. Stir to combine.
Add the dry ingredients to the bowl of wet ingredients and whisk together.
Slowly drizzle in the Brightland Alive Olive Oil while gently stirring with a rubber spatula until fully combined.
Pour the batter into the prepared Lodge Cast Iron Loaf Pan. Sprinkle Spicewalla Cardamom Sugar on top.
Bake for 55-65 minutes until golden brown and a knife or toothpick inserted into the center of the cake comes out clean.
While the cake is baking, make the glaze by combining the Brightland Orange Blossom Honey with the orange juice in a small mixing bowl. Microwave for 30 seconds then stir to combine. Set aside.
Remove the cake from the oven and cool in the pan for 10 minutes. Place a wire cooling rack on top of a sheet tray. Gently loosen the ends around the cake with a butter knife. Use the excess parchment to gently lift the loaf out of the pan and onto the cooling rack.
Pour the glaze over the cake and let cool for another 30 minutes.
Slice and enjoy!

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