Gâteau en forme d’étoile à l’orange et à la cardamome

Ingrédients

• 225 g soft unsalted butter
• 225 g caster sugar
• 4 eggs (M)
• 225 g self-raising flour
• 1 tsp baking powder
• 1.5 tsp ground cardamom
• Pinch of salt
• 2 oranges (zest + juice)
• 150 g powdered sugar (for the icing)

Préparation

1. 1

   Preheat the oven to 170°C (conventional heat). Grease the star-shaped pan well with butter and lightly dust with flour. Tap out any excess flour.Grate the orange and squeeze out the juice. Set aside. Beat the butter with the sugar in a large mixing bowl with a hand mixer for 4 to 5 minutes until a light, pale mixture.Add the eggs one at a time, mixing well after each egg. Then add the orange zest and 3 tablespoons of orange juice and mix briefly.Sift the flour, baking powder, cardamom and salt over the butter mixture. Fold everything together gently until a smooth batter forms, but don't overmix.Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the work surface to release any air bubbles.Bake the cake for 45 to 50 minutes. Insert a skewer into the centre: if it comes out dry, the cake is done. Let the cake cool in the pan for 10 minutes.Place a cooling rack over the pan and invert carefully. Let the cake cool completely on the rack.Meanwhile make the icing: mix the powdered sugar with 2 to 3 tablespoons of orange juice until you have a thick but pourable icing. Drizzle the icing over the cooled cake and let it set. Optionally sprinkle with some orange zest or edible stars before serving.