Coffee and cardamom cake
Ingredients
- 175 g (6oz) butter, plus extra for greasing (at room temperature)
- 175 g (6oz) caster sugar, plus extra for dusting
- 3 eggs, lightly beaten
- 175 g (6oz) self-raising flour
- 3 tblsp strong coffee
- 8 cardamom pods, seeds removed and ground to a powder
- 300 ml (1/2 pint) double cream, well chilled
- 75 g (3oz) shelled pistachio nuts, finely chopped (unsalted)
- 1 tblsp icing sugar
- 100 g (4oz) icing sugar
- 1 tblsp strong coffee, warm
Method
- Preheat the oven to
190C (375F/Gas 5). Grease 2 x 18cm (7in) non-stick sandwich tins and
lightly dust with sugar, shaking out the excess.
- Place the butter in a
bowl with 175g (6oz) of the sugar and beat with an electric beater or
wooden spoon until light and fluffy. Gradually beat in the eggs and
coffee, adding a little of the flour if the mixture begins to curdle.
- Sift over the
remaining flour and ground cardamom and then fold in, using a large
metal spoon or plastic spatula. Divide the cake mixture between the
prepared tins and level the top, then make a slight dent in the centre
with the back of a wooden spoon. Bake for 25-30 minutes until well
risen, firm to the touch and just beginning to shrink from the sides of
the tins. Turn the cooked cakes out on to a wire rack and set aside to
cool completely.
- To make the pistachio
cream, place the cream in a bowl and whip until it is just holding its
shape, then gently fold in the pistachio nuts and icing sugar. When the
cakes have cooled, spread the pistachio cream over one cake and then
sandwich the two halves together.
- Sift the icing sugar
into a bowl and gradually add the coffee. The icing should be thick
enough to coat the back of a spoon. If necessary, add a little warm
water or more icing sugar to adjust the consistency. Spoon the coffee
icing over the cake, allowing it to drizzle down the sides. To serve,
cut into wedges and arrange on plates.
