The pairing of cardamon, almonds and coffee results in a heavenly fragrant cake that is quick and easy to make. Quick meaning using one bowl to make the cake and one pan to bake the cake.
If a coffee frosting is not your thing, use whipped cream, an orange buttercream or even a cream cheese frosting (see frostings and fillings). But do give the coffee frosting a chance as it is a delightful companion to this exotic-scented cardamom cake.
Ingredients for Cake
- !85 g butter
- 3/4 (150 g) firmly packed brown sugar
- 1/3 c (80 ml) golden syrup
- 2 eggs
- 1/4 c (30g) ground almonds
- 2 c (300g g) self-raising flour
- 2 tsp ground cardamom
- 1/2 c (125 ml) milk
Method to make Cake
- Preheat oven to 180 degrees celsius.
- Grease and line a deep 23 cm round pan with parchment paper.
- Measure out all ingredients into a large mixing bowl.
- Using an electric beater or stand mixer, beat ingredients till well mixed, creamy and fluffy. Scrape sides and bottom of bowl with a spatula to make sure everything is evenly combined.
- Turn over into baking pan and smooth mixture evenly.
- Bake for 25 – 30 minutes until well risen, golden and coming away from the sides of the pan.
- Leave cake in pan to cool for 5 minutes before turning onto a wire rack to completely cool.
- Once cool, place cake on a flat plate.
- Using a palette knife or any flat bladed knife, apply frosting on the sides and top of cake.
- If desired, fill some buttercream into a large piping bag fitted with a large star tip, and pipe rosettes on top of cake.
Coffee Buttercream
- 185 g butter
- 2 1/4 c sifted icing sugar
- 1 TB instant coffee powder
- 2 TB boiling water
- Mix instant coffee with boiling water and leave to cool to room temperature.
- Beat butter with an electric beater till smooth, pale and fluffy.
- Add sifted icing sugar in 2 batches, beating very well with each addition.
- Add cooled coffee mixture and beat till well mixed into icing.
- Apply to cooled cake.
