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This is one fabulous cake, Dorie and Michelle of Bake-en! I know I was skeptical at first too, and almost passed on this weeks TWD. I am so glad that I didn't, this was really good.
I already knew I liked cardamom from having it as some butternut squash bisque with cardamom froth. In fact I already had the spice in my cupboard in hopes that one day I could remake that recipe from the Hotel Del Coronado. haha
I made it as the recipe stated, but with black plums, and I baked them in individual ramekins. I wish I had maybe 8 ramekins because I divided up the batter between 6, and they overflowed big time. However the taste was not affected by that at all. I really loved all the flavors together, the orange, cardamom and the light tang of the plums. The only thing I found wrong with it, was it was hard to cut through the plum skins. I might even make this again, without the plums, and serve it as a spice cake with a dollop of whipped cream. This is definitely a fall recipe, as today is the First Day of Autumn!
Dorie also gives suggestions for variations, she says any stone fruit is fine and you can swap out the citrus with what you like. Such as: apricots with orange zest and star anise or peaches with lemon zest and basil or cherries and lime zest.