Ingredients

• 12 tablespoons unsalted butter, softened
• ¾ cup, plus 1 tablespoon, Madhur Jaggery or light brown sugar
• 1 10-ounce bag frozen Frog Hollow Mulberries, plus 8-10 more
• 1 ½ cups all-purpose flour 
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 5 Baraka Cardamom pods 
• 1 cup organic cane sugar 
• 1-2 tablespoons orange zest from 1 orange 
• 1 ½ teaspoons vanilla extract
• 2 eggs 
• ⅔ cup buttermilk, room temp
• ¾ cup whipping cream 
• 1 tablespoon powdered sugar

Methods

1. Preheat the oven to 350°F.
2. Combine 4 tablespoons butter and ¾ cup light brown sugar in a medium saucepan and place over a medium low heat. Cook, stirring frequently, until the sugar dissolves and forms a smooth, ribbony sauce. Pour into a 9" cake pan and let cool to room temperature.
3. Cut the stems off the mulberries with scissors. Arrange the mulberries in any pattern on top of the butter and sugar mixture.
4. Sift together the flour, salt, and baking powder in a bowl, and set aside.
5. Remove the Baraka Cardamom seeds from the pod and grind with a mortar and pestle. 
6. Combine the cane sugar, orange zest, and ground cardamom in the bowl of a stand mixer. Using your fingers, rub the zest and cardamom into the sugar until it forms a sandy texture. Add the remaining 8 tablespoons butter and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, followed by the vanilla. 
7. Reduce speed to low, add half the dry ingredients, and mix until mostly incorporated. Then, add all of the buttermilk, followed by the remaining dry ingredients, and mix until just combined. Mix in any floury spots with a spatula to prevent overmixing.
8. Pour the batter over the fruit, and spread into an even layer with a spatula. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool for 15 to 20 minutes.
9. While the cake cools, make the whipped cream. Combine the whipping cream with powdered sugar and remaining 1 tablespoon jaggery, then whisk to soft peaks. Keep refrigerated until ready to serve. 
10. Once the cake is cool, run a paring knife along the outside of the cake, then place a plate on top of the pan. Carefully flip the pan to release the cake. Serve warm with a generous dollop of whipped cream.