Cardamom Cake & Coffee

Cardamom Cake & Coffee

Today is supposedly the first day of spring, although the sub-zero temperatures, grey skies and sporadic snow showers suggest otherwise. When the miserable British weather strikes, warming drinks and yummy cakes are definitely a necessity, so a slice of this delicious River Cottage cardamom cake complemented perfectly by a cup of coffee is sure to lift your spirits. The use of

crème fraîche

 as well as butter creates a dense, squidgy texture that is irresistibly moreish, and the addition of heady, fragrant cardamom transports you to a warmer climate. Feel fingers and toes thaw with every bite!

You will need:

- 20ish green cardamom pods

- 250g self raising flour

-  A pinch of salt

- 1/2 tsp bicarbonate of soda

100g salted butter

- 200g caster sugar

- 300ml crème fraîche

- icing sugar to serve

You will need to:

- Line and grease a round 20cm tin. Prehead oven to 170C.

Split open cardamom pods, remove the seeds and grind with a pestle and mortar. 

- Warm the butter in a small pan until it just melts, then add to a large bowl with the sugar and b

eat  together for a minute or so.

- Add the crème fraîche and beat until you have a thick creamy batter. 

- Sift in the flour, salt, bicarb and ground cardamom, then fold in carefully.

- Don't panic if the mixture is sticky and dough-like - it's supposed to be! Spoon it into the prepared tin, spreading it evenly with the back of the spoon.

- Bake in the oven for 50–60 minutes until the top is golden brown.

- Allow to cool for 5–10 minutes before turning out onto a wire rack to cool.

- Dust liberally with icing sugar to serve.

Enjoy! C x

Cookies and Milk

Cookies and Milk