Quick cakey recipe for the weekend.....
All week I've been meaning to take some ground cardamon home to make a coffee and cardamon vicky sponge but every day forgot. So the lucky Spicery team got to sample it instead (unfortunately it won't become a recipe in one of the boxes because there aren't enough spices in it). Twas quite a success 'possibly the best cake ever' says Robyn, chief spice blender so maybe every Friday will be a cake day. Here's the recipe... Coffee and Cardamon Sponge 3 large eggs 250g of softened salted butter 200g caster sugar 100g icing sugar 200g self-raising flour plus 1 tsp of baking powder 4 tsp instant coffee dissolved in 1 tbsp boiling water 2 tbsp milk 1 1/4 tsp ground green cardamon seeds Grated white chocolate and rose petals to decorate (if you happen to work at a spicery and have them to hand) or you could use chopped pistachios 8 inch spring form tin greased and lined Method: For the Cake:
- Preheat the oven to 180 deg C/gas mark 4
- Cream the 200g of the softened butter together with the caster sugar and 3/4 tsp ground green cardamon until pale and fluffy
- Beat in the eggs one by one (don't worry if it splits slightly - mine did!)
- Mix in the flour and baking powder followed by 1/2 the dissolved coffee mixture
- Mix in 2 tbsp of milk to a soft batter then spoon into the lined tin and bake for 30 - 40 minutes until risen, golden on top and when you insert a skewer into the cake it comes out clean. It should look a little something like this:
For the Icing:
- While it cools make the icing by beating together the icing sugar (sifted), remaining butter, coffee mixture and ground green cardamon
- Smooth over the cake then decorate with grated white chocolate, rose petals and/or pistachios and it will look like this:
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