Vanilla Cardamom Cake Recipes

CARDAMOM CAKE

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.

VANILLA & CARDAMOM CAKE

Steps:

• Preheat the oven to 1808C/ 350*F/ gas mark 4. Butter a deep 8 inch round cake tin and line with baking paper. Set aside.
• Beat the butter, vanilla, cardamom and sugar together until light and creamy. Beat in the eggs, a bit at a time, beating well after each addition. Sift both flours together. Fold the flour in alternately with the milk until well combined.
• Spoon into the prepared cake tin, smoothing over the top. Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched. (Mine took closer to 55 minutes.)
• Remove from the oven and leave to cool in the tin for 10 minutes before lifting out onto a wire rack to cool completely.
• To make the icing, sift the icing sugar into a bowl along with the other ingredients, only adding enough orange juice or milk to give you a thick but spreadable icing. Spread over the top of the cake.

CARDAMOM VANILLA POUND CAKE

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.