Coffee, Cardamom & Hazelnut Cake
A classic flavour combination of cardamom and coffee in a delicious cake. Sponge is sandwiched with layers of coffee and hazelnut butter icing and then drizzled with coffee syrup.
Originally for Good Housekeeping March 2020, Alex Luck Photography, Food Styling, Me
FOR THE CAKE
225g unsalted butter, softened, plus extra to grease
7 green cardamom pods
225g caster sugar
4 medium eggs, beaten
225g self-raising flour
4tbsp espresso or strong black coffee, cooled
75g chopped roasted hazelnuts
FOR THE COFFEE SYRUP
50ml espresso or strong black coffee
50g caster sugar
FOR THE ICING
150g unsalted butter, softened
200g icing sugar
4tbsp espresso or strong black coffee, cooled
25g chopped roasted hazelnuts
1. Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 20.5cm round, loose-bottomed, deep cake tin and line with baking parchment. For the cake, using a pestle and mortar, bash the cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine.
2. Using a freestanding mixer or handheld electric whisk, beat butter and sugar until pale and fluffy. Gradually beat in eggs (if mixture looks as if it's curdling, mix in a few tbsp of the flour). Whisk in espresso/coffee.
3. Sift in flour and add ground cardamom and hazelnuts. Fold in with a large metal spoon. Scrape into prepared tin, level gently and bake for 55-60min, or until a skewer inserted into the centre comes out clean. Cool in tin for 5min, then transfer to a cooling rack to cool completely.
4. Meanwhile, make the coffee syrup. Heat espresso/coffee, sugar and 50ml water in a small pan over low heat, stirring until sugar dissolves. Increase heat and bubble until syrupy, about 5min. Set aside to cool.
5. For the icing, beat butter using a freestanding mixer or handheld electric whisk until pale and fluffy. Sift in the icing sugar and whisk on a low speed until combined. Add the espresso/coffee and mix to combine.
6. Cut the cooled cake in half horizontally. Use 1/3 of the icing to sandwich the halves back together and place cake on a cake stand or serving plate. Spread remaining icing over the top, drizzle over coffee syrup and scatter over the roasted hazelnuts. Serve in slices.