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It might only be a simple sandwich cake, but this teatime treat doesn t
compromise on flavour; it s lifted by a sharp kick of cardamom and brightened
by tart Morello cherry jam.
Add 2 tbsp of cocoa powder to the sponge mixture for an updated version of
kitsch Black Forest gateau.
Serves 8-10
2 tbsp instant coffee granules
50ml hot water
150g unsalted butter, softened
175g soft light brown sugar
3 large eggs
175g plain flour
1 tsp baking powder
tsp bicarbonate of soda
Seeds from 4 cardamom pods, crushed
A large pinch of salt
For the filling
2 tbsp instant coffee granules
2 tbsp soft light brown sugar
75ml hot water
125g morello cherry jam
225ml double cream
1 Preheat the oven to 180C/350F/gas mark 4. Grease and line a 20cm round cake
tin preferably spring-form.
2 Dissolve the coffee in the hot water and leave to cool. Meanwhile, beat the
butter until smooth and soft before adding the sugar. Cream the butter and
sugar together for a 3-5 minutes, until the mixture s lighter and fluffier if
it still feels waxy and heavy, it needs more time.
3 One at a time, beat the eggs into the butter and sugar mixture, adding 2 tbsp
of flour with the final egg to avoid curdling. Stir in the cooled coffee. In a
separate bowl, mix the remaining flour, baking powder, bicarbonate of soda,
cardamom and salt. Add this to the wet ingredients and stir for just as long as
it takes to achieve a smooth batter.
4 Spoon the batter into the tin and bake for 35-40 minutes, or until well-risen
and cooked through so that a knife inserted into the centre comes out with just
a few crumbs stuck to it. Leave to cool on a wire rack.
5 Halve the cooled cake horizontally. Dissolve the coffee granules in the hot
water and drizzle over the two layers. Spread the lower half with 100g of the
cherry jam. Whisk the cream until thick enough to hold soft peaks (take care
not to over-whip it, or it ll separate and become grainy as it churns to
butter). Spread half of the cream over the jam and sandwich with the upper
layer of cake. Spread the remaining cream on top. Sieve the last 25g jam and
add a few drops of water to it to slacken slightly. Drizzle this over the top.
Serve soon after assembling.