Saturday, 12 October 2013

Coffee and Cardamom Cake with Pistachios

When I bought 'Delia's Cakes' book I knew this had to be the first recipe I will make.  This luscious, perfectly balanced coffee and cardamom cake topped with roasted pistachios is so easy to make and yet so special.  It must be the best cake I have made in a while!


For the cake batter:

  • 50g shelled unsalted pistachios
  • seeds form 10 green cardamom pods (ground)
  • 115g self-rising flour
  • 1tsp baking powder
  • 115g soft, unsalted butter
  • 2 eggs
  • 115g caster sugar
  • 1tbsp instant coffee
For the syrup:
  • 1 rounded tsp instant coffee
  • seeds form 10 green cardamom pods (ground)
  • 1tbsp demerara sugar
  • 25ml boiling water
For the filling and topping:
  • 250g mascarpone
  • 1tsp instant coffee
  • 1tbsp caster sugar
  • 1tbsp milk
  • 50g shelled unsalted pistachios

To roast the pistachios bake them in the oven at 170C for about 8 minutes, or roast on a frying pan until slightly golden.

To make the cake combine all of the 'cake batter' ingredients in a bowl (apart of the pistachios) and mix until smooth.  Stir in the nuts.

Divide the mixture between two 18cm lined cake tins and bake at 170C for 20-25 minutes.

Meanwhile make the syrup, simply combine all 'syrup' ingredients together and stir until dissolved.

The cakes are ready when skewer inserted in the middle comes out clean.  Take the cakes out the oven and spoon half of the syrup over each cake.  Leave to cool completely.

To make the filling mix all 'filling and topping' ingredients in a bowl and place in the fridge until the cakes are cooled.

Spread half the filling mixture over the first cake, then slide the other cake carefully on top.  Spread all remaining mixture on top and scatter roasted pistachios all over just before serving.


Recipe comes from 'Delia's cakes' book.

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