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Ingredients
For the cake
225g/8oz butter
4 free-range eggs
225g/8oz caster sugar
225g/8oz self-raising flour
2 tsp baking powder
12 cardamom pods
For the icing
100g/3 oz white chocolate
50g/1 oz butter, softened
75g/2 oz cream cheese
200g/7oz icing sugar
tsp vanilla extract
icing sugar and dove stencil, to decorate (optional)
Method
Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed
sandwich tins and line with non-stick baking paper.
Place the butter, eggs, sugar, flour and baking powder into a large bowl and
beat together (using an electric hand whisk if you have one) until well
combined.
Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds
in a pestle and mortar and mash until fine. (Be sure to crush the cardamom
seeds only, not the pods as these do not tenderize down.) Stir the crushed
seeds into the cake batter, then pour the mixture into the prepared tins.
Bake for about 25 minutes until golden-brown and springy to the touch. Remove
from the oven and leave to cool for 5 minutes and then turn them out to cool on
a wire rack.
To make the icing, gently melt the white chocolate in a bowl over a pan of just
simmering water. (Do not overheat the white chocolate otherwise it will not
set.) Stir until runny then set aside to cool and thicken a little.
Whisk the butter and cream cheese together until fluffy and soft. Add half the
icing sugar, whisk again, add the vanilla and the remaining icing sugar and
whisk again. Stir in the white chocolate until combined. Transfer to the fridge
for about 20 minutes until thickened to a spreading consistency.
Slice each cake in half horizontally to give 4 thin sponges. Sandwich together
with the icing and arrange on a cake stand so you have 4 layers of cake and 3
layers of icing leaving the top of the cake plain.
Sprinkle with icing sugar, using a decorative dove stencil if you have one.