VANILLA CARDAMOM CAKE RECIPES
CARDAMOM VANILLA POUND CAKE RECIPE | EPICURIOUS
This pound cake not only keeps well but also intensifies in flavor over the first day or so. It's delicious toasted or served with ice cream.
Provided by Kay Chun
Total Time 3 1/4 hr
Cook Time 25 min
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
- Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
- Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
- Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
- Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.
CARDAMOM CAKE RECIPE - FOOD.COM
A great all rounder. Great texture and very simple to put together. I have been known to sub vanilla for the cardamon.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 180c fan.
- Grease and flour a 23cm round cake tin.
- Mix the dry ingredients in a bowl.
- Add butter, egg, and milk and stir to a smooth batter.
- Pour batter into tin, smoothing the surface with a spatula.
- Bake in the lower half of the oven for approx 30 minutes.
- Let cool before removing from tin.
Nutrition Facts : Calories 275.6, FatContent 13.2, SaturatedFatContent 8.1, CholesterolContent 57, SodiumContent 258.3, CarbohydrateContent 35.2, FiberContent 0.9, SugarContent 12.6, ProteinContent 4.5
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