Page 41 - Fresh Magazine

baker spice

Chocolate and cardamom cake

SERVES 8 TO 10

butter, for greasing Preheat the oven to 180°C/gas mark vanilla. Add the wet mixture to the of the bowl. Once the chocolate has
1 tablespoon instant coffee 4. Grease 2 x 24cm cake tins and dry ingredients and mix together melted, remove the bowl from the
4 cardamom pods, crushed line with non-stick baking paper. until well combined. pan and let the chocolate cool to
240ml boiling water Alternatively, you could use silicone Divide the batter between the cake room temperature.
350g plain flour pans, in which case there’s no need tins and bake in the oven for 35 Using a hand-held mixer, put the
250g caster sugar to grease or line them. minutes, until a skewer inserted into butter in a medium-sized bowl and
120g soft light brown sugar
75g cocoa powder Mix together the coffee, cardamom the centre comes out clean. Let the beat on a low speed until soft, then
1 teaspoon baking soda and boiling water in a large mug. cakes sit in the tins for 5 minutes, add the icing sugar 1 tablespoon
½ teaspoon ground cloves Allow to cool, then remove the then turn out onto wire racks to cool. at a time. Add the cooled melted
½ teaspoon salt cardamom pods. To make the icing, break the white chocolate and lime juice and beat on
3 eggs In a large bowl, mix together the chocolate into small pieces and melt a low speed until fully combined.
210ml vegetable oil flour, sugars, cocoa, baking soda, in a heatproof bowl set over a pan Spread half of the white chocolate
1 teaspoon vanilla extract cloves and salt. In a large jug, mix of simmering water, making sure icing on top of one of the cakes,
together the coffee, eggs, oil and the water doesn’t touch the bottom then put the second cake on top and
FOR THE ICING spread the remaining icing on top of
200g white chocolate that. Sprinkle the pistachios and lime
250g unsalted butter, softened zest over the top to decorate.
250g icing sugar
1 lime, zest and juice
50g pistachios, chopped

BIRTHDAY TIP
This cake batter is ideal as
a base for birthday cakes
and can be made two
days in advance.

AUTUMN 2017 FRESH | 39

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