Coffee, Cardamon and Pistachio Cake
 
 
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Ingredients
  • 50g shelled unsalted pistachios
  • 10 green cardamon pods
  • 115g self-raising flour
  • 1 level tsp baking powder
  • 115g butter (at room temp)
  • 2 large eggs
  • 115g golden caster sugar
  • 1 tbsp instant espresso coffee powder
The Syrup
  • 2 tsp instant espresso coffee powder
  • 10 green cardamon pods
  • 1 level tbsp demerara sugar
  • 25ml boiling water
Filling and Topping
  • 250g mascarpone
  • 1 tsp instant espresso coffee powder
  • 1 tbsp golden caster sugar
  • 1 tbsp milk
  • 50g shelled unsalted pistachios
Instructions
Preparation
  1. Lightly butter and line the base of two 15cm by 4cm sponge tins. Preheat the oven to 170 deg C.
  2. Spread all the pistachios on a tray and roast in oven for 8 minutes. Meanwhile, place 10 of the cardamon pods in a pestle and mortar and bash them to split them open. Remove seeds to a saucer. Repeat with the other 10 pods and put the seeds in a separate saucer. Now, grind the seeds, keeping them separate, to a fine powder.
  3. When the pistachios are ready, chop half of them finely and keep the rest to one side for the topping.
Cake
  1. For the cake, sift the flour and baking powder into a large bowl. Add the butter, eggs, caster sugar, instant espresso and one saucer of cardamon powder. Using an electric whisk, mix until smooth and creamy.
  2. Next, fold in the chopped pistachios. Divide the mixture evenly between the two cake tins. Bake for about 25 minutes.
Syrup
  1. For the syrup, place the coffee powder, the other saucer of cardamon powder and the sugar in a bowl. Pour in the boiling water and whisk until dissolved (you will still see some bumpy bits)
Filling and Topping
  1. For the filling and topping, whisk all the ingredients, except for the pistachios, together in another bowl.
And Finally...
  1. Remove the cakes from the oven. While they are still hot, prick them all over with a skewer and sprinkle the syrup evenly over each one. Leave to cool in their tins.
  2. When the cakes are cold, remove from tins. Spread half the filling mixture on top of one cake and place the second cake on top. Spread the top of the cake with the other half of the mixture.
  3. Scatter the roast pistachios all over the top of the cake.
Notes
If you don't have instant espresso coffee powder, just use your pestle and mortar to grind up some everyday instant coffee granules!
Recipe by The Foodie's Way at https://thefoodiesway.co.uk/coffee-cardamon-pistachio-cake/