Remember my kitchen mishap not so long ago regarding a cardamom cake? I finally managed to undo my follies (and not repeat the idiotic things that I did the last time) and managed to pull out the most sublime creation of my life. Ladies and gentlemen, I present you, *drum roll* the Cardamom white chocolate cake.
Let me smart off by saying this – the pictures do not do this cake justice. In my haste to dig in, I did not put much effort into the photographs. And this is something I am ashamed to admit.
This is truly an elegant cake – graceful, like a lady brought up with manners, pure and simple, gentle, caring and smooth yet with a zing and a tang that will keep you on your toes. This is not a cake that you bore of easily. Also, this is ideal as a dessert or as a birthday cake for the sophisticated – any which way that you like it.
White chocolate cardamom cake
- Butter - 225g
- Caster sugar - 225g
- Self raising flour - 250g
- Milk - 100ml
- Baking powder - 1tsp
- White chocolate - 100g, chopped
- Cardamom - 2tsps, powdered
- White chocolate - 150g
- Butter - 100g
- Vanilla - 1tsp
- Milk - 1tblsp
- Pistachios - 100g, shelled & chopped
For the cakes
- Prepare 2 baking tins. Grease and flour the tins and line the bottoms with oil paper as the white chocolate tends to stick to the bottom of the pan.
- Heat the oven to 180C.
- Cream the butter and sugar. Beat in the eggs one at a time.
- Once light and fluffy, add in the cardamom. Slowly beat in the eggs.
- Add the flour. Make sure it is mixed well.
- Finally fold in the white chocolate.
- Divide the cake batter into the two cake tins and bake for about 30 minutes until a skewer inserted into the middle of the cake comes out clean. Cool the cakes completely.
For the frosting
- Chop the white chocolate into small pieces. Place it in a heatproof bowl along with a tablespoon of milk and set it over a pan of hot water until melted. Set aside to cool completely.
- In a separate bowl, cream the butter. Beat in the melted chocolate and the vanilla until the mix becomes light and creamy.
- Place one cake on a cake tray or a plate. This can be your ugliest cake as this is going to be topped with the other.
- Spread half your icing on this cake. Sprinkle half the pistachios. Top with the other cake. Spread the other half on the second cake just covering the top.
- Sprinkle the rest of the chopped pistachios on top. Rest for 1 hour before serving.
Deliciously mellow, this reminds you of elegant high teas hosted in high ceilinged rooms with lace curtains at the windows and delicate lace doilies and pink blossoming roses adorning the table. If cakes were a community, this would be the most delicate, most fragrant and the most sophisticated lady there, seasoned with experience and sweetened with age. The cakes are lovely and soft with delicious bits of creamy white chocolate within while the cardamom gently laces through, cuddled by the smooth velvet of the white chocolate. Bits of pistachio encounters the teeth and provides a pleasurable contrast – the soft, pillowy cake, the silky thickness of the frosting and the gritty nuttiness of the nuts. Serve this at any party, at any birthday celebration and be ready for the avalanche of compliments that will be hurled your way.
- By all means, PLEASE LINE & PREPARE THE BAKING TTRAYS. Or read this. The white chocolate is sticky and messy and having a layer of oil paper between your cake and the tin is extra insurance.
- Before beating in the melted white chocolate into your butter to make the icing, please make sure that the white chocolate is cooled COMPLETELY. Otherwise the mixture will curdle and you will be left with a vomit-like substance on your hands.