Coffee walnut cardamom cake
- Preparation time: --
- Cooking time: 30 minutes
- Serves: 8
2 x 20cm non stick sandwich tins, bases lined with baking parchment
Preheat oven to 160C Fan /180C/350F/GM4
To make the cardamom syrup, place the sugar and water in a small saucepan and over a low heat, dissolve the sugar completely and then bring to the boil for a couple of minutes. Remove from the heat and add the cardamon and set aside.
Combine flour, ground walnuts, ground coffee and salt in a bowl.
In large bowl or food mixer, cream butter and sugar until pale and fluffy.
On medium speed, add eggs a tablespoon at a time, mixing well between each addition. Add a teaspoon of the flour mixture if the cake batter looks like curdling.
On the lowest speed, add the flour mixture until just combined (10 secs).
Evenly fill the tins (weigh each tin if you want to be precise) and smooth the surface with palette knife or back of a spoon.
Bake in the centre of the oven for 30 until a skewer comes out cleanly and top springy to touch.
Remove cakes from the oven, leave the cakes in the tins for a couple of minutes turn out on to a wire rack to cool completely.
Wrap the cakes in cling film and rest overnight at room temperature before icing.
To make the buttercream, place butter in bowl of food mixer and beat until pale and light in texture.
Add the icing in 3 batches, beating well between each addition, until the buttercream has increased in volume and is very pale and fluffy.
Add the coffee and beat again to mix.
Place one cake half upper side down on a serving place, generously brush with the syrup. Sandwich the cakes together using half the buttercream. Place on top layer, brush again with syrup and decorate with the remaining buttercream and walnut pieces.