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ESPRESSO AND CARDAMOM CAKE WITH PISTACHIOS

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Ingredients

1.75 oz Pistachios
10 ea. seeds only Cardamom pods
4 oz Flour, Self Raising
1 tsp Baking powder
4 oz softened Butter unsalted
2 ea Eggs
4 oz Sugar - superfine
1 tbsp Instant Espresso Coffee Powder
FOR THE SYRUP
1 Dessertspoon rounded Instant Espresso Coffee Powder
10 ea seeds only Cardamom pods
1 tbsp Demerara sugar
1 1/2 tbsp Water - hot
FOR THE FILLING AND TOPPING
8 oz Mascarpone
1 Dessertspoon rounded Instant Espresso Coffee Powder
1 tbsp Sugar - superfine
1-2 tbsp Whole milk
1 3/4 oz shelled Pistachios

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ESPRESSO AND CARDAMOM CAKE WITH PISTACHIOS

Features:
    Cuisine:
    • Medium

    Directions

    Try this elegant taste with the rich flavor of espresso coffee from a recipe by Delia Smith, the celebrated chef and author from the UK.

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    Steps

    1
    Done

    Preheat the oven to 350ºF. Lightly butter two 7" cake tins and line the bases with parchment paper.

    2
    Done

    Spread the pistachios out on a baking sheet and bake for 8 minutes. Keep a close eye on them so they do not burn.

    3
    Done

    Place the 10 cardamom pods for the cake in a mortar, and use the pestle to split the pods open, then remove the seeds to a saucer or shallow dish. While you are on a roll, repeat the process with the cardamom pods for the syrup and set aside.

    4
    Done

    Sift the flour and baking powder into a large mixing bowl. Lifting the sieve quite high as you do this will help give the flour a good airing as it goes down. Next, add the butter, eggs, caster sugar, instant espresso and one saucer of cardamom powder, and using an electric hand whisk, mix to a smooth, creamy consistency for about 1 minute.

    5
    Done

    Now gently fold the chopped nuts into the mixture with a wooden spoon. Divide the mixture between the two prepared cake tins, level off using the back of the spoon and bake near the middle of the oven for about 25 minutes.

    6
    Done

    The cakes are cooked when you press lightly with your finger and the centre springs back.
    Remove them from the oven but leave them in their tins. Prick them all over with a skewer while they are still hot

    7
    Done

    While the cake is baking, make up the syrup and the topping.

    8
    Done

    Place the instant espresso coffee powder, the other dish of crushed cardamom and sugar in a heatproof bowl, then measure the boiling water into it and whisk for about one minute until the coffee and sugar have dissolved. For the filling and topping, whisk all the ingredients except the pistachios together in another bowl.

    9
    Done

    Drizzle the syrup as evenly as possible over each cake, leaving them to soak up the liquid as they continue to cool.

    10
    Done

    When the two cakes are completely cold, loosen the edges with a palette knife, then turn the cake out inverting it, onto a platter. Remove the parchment liner.

    11
    Done

    Spread half the filling mixture over the first cake. Then place the second cake layer on top and spread with the other half of the mixture.

    12
    Done

    Scatter the roasted pistachios all over thie top- when ready to serve. If not serving immediately, store in a sealed plastic container in the fridge.

    Ian Cooks

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