Coffee & Cardamom Bundt Cake
- 90ml whole milk, room temperature (1/3 cup plus 1 TBS)
- (you will also need an extra 1 1/2 TBS)
- 6 large free range eggs, at room temperature
- 2 tsp vanilla extract
- 200g self raising flour (scant 1 1/2 cups)
- 100g plain flour, plus more for dusting (scant 3/4 cup)
- 1/2 tsp salt
- 300g caster sugar (1/2 cup plus 1 TBS)
- 300g unsalted butter, barely softened
- 1 1/2 tsp freshly ground cardamom
- 1 1/2 TBS instant coffee granules
- 2 tsp cocoa powder (not drink mix)
- 1 1/2 TBS instant coffee granules
- 45 ml warm full fat milk (3 TBS)
- 240g icing sugar, sifted (scant 2 cups)
- 30g butter, softened (2 TBS)
- Toasted walnut halves to decorate (optional)
- Preheat the oven to 195*C/375*F/ gas mark 5. Butter a medium bundt tin and dust well with flour, shaking out any excess.
- Place the first quantity of milk for the cake along with the eggs and vanilla into a bowl and whisk together just to combine. Set aside.
- Sift the flour and salt into a mixing bowl. Add the sugar and briefly whisk together. Add the butter and half of the egg mixture. Mix on low speed until all of the dry ingredients are incorporated. Increase the speed to medium and mix for about 1 minutes, scraping down the sides. Slowly beat in the remainder of the egg mixture, making two additions and making sure the first is completely incorporated before adding the second. Scrape down the sides and then remove half the batter to another bowl. To the first bowl add the cardamom, folding it in to combine. Heat the milk and then whisk in the coffee granules and cocoa powder. Stir together to give you a smooth paste. Stir this into the second bowl, mixing all well together.
- Layer the batters alternately into the prepared bundt pan, making two cardamom and two coffee layers, beginning with the cardamom. Once you have them layered in the pan take a thin knife or skewer and swirl through the batter once to make a zig zag pattern. Don’t be tempted to overdo it or you will ruin it.
- Bake in the preheated oven for 40 to 45 minutes or until the cake tests done. (It has a tendency to dome in the centre, so you can trim that bit off if you want it to sit properly on a serving plate. )
- Let the cake cool in the pan for 10 minute before loosening and removing the cake and allowing to cool completely on a wire rack.
- To make the icing combine the coffee and warm milk in a mixing bowl until smooth. Add the sifted icing sugar along with the butter and beat together until smooth and thick. You will want a glaze that drips unevenly down the sides of the cake. Spoon the glaze over the cake and allow to set completely before serving. You can decorate the top with some toasted walnut halves if you wish.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/08/coffee-cardamom-bundt-cake.html
Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.
"United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.
Please Help Support BeforeitsNews by trying our Natural Health Products below!
Order by Phone at 888-809-8385 or online at https://mitocopper.com M - F 9am to 5pm EST
Order by Phone at 866-388-7003 or online at https://www.herbanomic.com M - F 9am to 5pm EST
Order by Phone at 866-388-7003 or online at https://www.herbanomics.com M - F 9am to 5pm EST
Humic & Fulvic Trace Minerals Complex - Nature's most important supplement! Vivid Dreams again!
HNEX HydroNano EXtracellular Water - Improve immune system health and reduce inflammation.
Ultimate Clinical Potency Curcumin - Natural pain relief, reduce inflammation and so much more.
MitoCopper - Bioavailable Copper destroys pathogens and gives you more energy. (See Blood Video)
Oxy Powder - Natural Colon Cleanser! Cleans out toxic buildup with oxygen!
Nascent Iodine - Promotes detoxification, mental focus and thyroid health.
Smart Meter Cover - Reduces Smart Meter radiation by 96%! (See Video).