This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Martha Stewart Living, August 2011
- Prep Time 5 minutes
- Total Time 5 minutes
Yield Makes 3⁄4 cup (enough for one 8-inch cake)
- 1 1/4 cups confectioners' sugar, sifted
- 2 pinches of ground cardamom (optional)
- 1/4 teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice
- Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.
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