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 beat 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.
- 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
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