Written by: James
All week I've been meaning to take some ground cardamon home to make a coffee and cardamon vicky sponge but every day forgot. So the lucky Spicery team got to sample it instead (unfortunately it won't become a recipe in one of the boxes because there aren't enough spices in it). Twas quite a success 'possibly the best cake ever' says Robyn, chief spice blender so maybe every Friday will be a cake day.
Here's the recipe...
Coffee and Cardamon Sponge
3 large eggs
250g of softened salted butter
200g caster sugar
100g icing sugar
200g self-raising flour plus 1 tsp of baking powder
4 tsp instant coffee dissolved in 1 tbsp boiling water
2 tbsp milk
1 1/4 tsp ground green cardamon seeds
Grated white chocolate and rose petals to decorate (if you happen to work at a spicery and have them to hand) or you could use chopped pistachios
8 inch spring form tin greased and lined
Method:
For the Cake:
Preheat the oven to 180 deg C/gas mark 4
Cream the 200g of the softened butter together with the caster sugar and 3/4 tsp ground green cardamon until pale and fluffy
Beat in the eggs one by one (don't worry if it splits slightly - mine did!)
Mix in the flour and baking powder followed by 1/2 the dissolved coffee mixture
Mix in 2 tbsp of milk to a soft batter then spoon into the lined tin and bake for 30 - 40 minutes until risen, golden on top and when you insert a skewer into the cake it comes out clean.
For the Icing:
While it cools make the icing by beating together the icing sugar (sifted), remaining butter, coffee mixture and ground green cardamon
Smooth over the cake then decorate with grated white chocolate, rose petals and/or pistachios
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