- 2 large eggs
- 2/3 cup sugar, plus 1/4 cup
- Grated zest of 2 oranges
- ¾ cup all purpose flour, sifted or whisked
- ½ teaspoon baking powder
- 1 teaspoon ground cardamom
- ¼ cup heavy cream
- 3 tablespoons melted ghee (see note)
- ¼ cup sliced almonds
- 1 pint blackberries
- ½ pint blueberries
- Unsweetened cream, for serving
- Mint leaves, for garnish (optional)
Instructions: Preheat oven to 350 degrees. In a large bowl, whisk together the eggs, 2/3 cup sugar, pinch of salt and orange zest until foamy and smoothly blended. Whisk in the flour, baking powder and ground cardamom.
Whisk in the heavy cream and the melted ghee. Fold in the sliced almonds. Pour the batter into a baking dish (6-by-6, 6-by-8 or 8-by-8-inch) or ovenproof skillet and bake for 20 minutes. Spread the blackberries and blueberries toward the periphery of the cake, sprinkle ¼ cup sugar and a pinch of salt and place the pan back in the oven for another 10 minutes.
Serve warm with plain unsweetened cream.
Note: If you don’t have ghee, you can substitute butter or even olive oil.
Makes 3-4 servings
From chef Anita Jaisinghani