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Ruby Tandoh's Coffee, cherry and cardamom cake

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.