Cardamom Cream Cake Food

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.

MARGARETA'S CARDAMOM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 1/4 cup butter and dust with bread crumbs.
• Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CARDAMOM CREAM CAKE

Steps:

• Drain the ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick. If you've bought very thick, very freshly made ricotta from a specialty shop (not the kind from the supermarket), you can skip this step.
• Meanwhile, make the milk syrup: In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes. Stir in the sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer. Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water. (Syrup can be prepared up to 3 days ahead and refrigerated.)
• Make the cake: Heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment. Flour the entire pan and parchment, tapping out any excess.
• In a medium bowl, lightly whisk together the egg whites, milk, vanilla and rose water.
• Using an electric mixer, combine the cake flour, sugar, baking powder, cardamom and salt, and mix on low speed for 30 seconds to blend. Add the butter and about a third of the milk-egg white mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth. Scrape down the sides and bottom of the bowl.
• Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides.
• Transfer the batter to the prepared pans and smooth the surface with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 25 to 35 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 20 minutes, then unmold and cool completely.
• Make the ricotta filling: Using an electric mixer fitted with the whisk attachment, beat the ricotta, cream and confectioners' sugar until quite smooth, about 30 seconds. Beat in rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken.
• Make the mascarpone frosting: Using an electric mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, rose water and cardamom until fluffy, about 2 minutes. On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle.
• When the cakes have cooled, use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake. Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling.
• Frost top and sides of the cake with the mascarpone frosting. Top with chopped pistachios and candied rose petals, if using; chill until ready to serve.

STRAWBERRY AND CREAM CAKE WITH CARDAMOM SYRUP

Steps:

• Make cake layers:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter cake pans. Line bottom of each with a round of parchment paper, then butter parchment and dust cake pans with flour, knocking out excess.
• Whisk together yolks, 1 cup sugar, milk, vanilla, and zest in a large bowl until smooth. Whisk in flour and salt until combined (batter will be thick).
• Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar, a little at a time, beating at medium speed, and continue to beat until whites hold stiff glossy peaks, about 2 minutes more.
• Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Divide batter among cake pans and bake, switching position of cake pans halfway through baking, until cakes are springy to the touch and a wooden pick or skewer inserted in center of each comes out clean, 20 to 25 minutes. Cool cakes in pans on racks 10 minutes, then invert onto racks. Carefully peel off parchment, then cool cakes completely.
• Make syrup while cakes cool:
• Bring wine, sugar, and cardamom to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 1 cup, 6 to 8 minutes. Strain syrup through a fine-mesh sieve and cool completely.
• Make filling once cakes and syrup are cool:
• Beat together heavy cream, sour cream, sugar, and vanilla in a bowl with cleaned beaters until cream just holds stiff peaks.
• Assemble cake:
• Prick cake layers all over with wooden pick or skewer, then brush or pour syrup, little by little, evenly over each layer, letting syrup be absorbed before adding more.
• Transfer 1 layer (flat side up) to a cake stand or plate, then spread with a rounded cup of cream. Arrange some sliced strawberries in 1 layer over cream. Turn second layer over and spread a thin layer of cream over top, then place it, with the aid of a spatula, cream side down, over layer of strawberries. Continue making layers with cream, strawberries, and cake in same manner. Spread top with remaining cream and decorate with remaining strawberries.

CARDAMOM CREAM CAKE RECIPE - (4.3/5)

Steps:

• Drain the ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick. If you've bought very thick, very freshly made ricotta from a specialty shop (not the kind from the supermarket), you can skip this step. Meanwhile, make the milk syrup: In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes. Stir in the sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer. Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water. Syrup can be prepared up to 3 days ahead and refrigerated. Make the cake: Heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment. Flour the entire pan and parchment, tapping out any excess. In a medium bowl, lightly whisk together the egg whites, milk, vanilla and rose water. Using an electric mixer, combine the cake flour, sugar, baking powder, cardamom and salt, and mix on low speed for 30 seconds to blend. Add the butter and about a third of the milk-egg white mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth. Scrape down the sides and bottom of the bowl. Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides. Transfer the batter to the prepared pans and smooth the surface with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 25 to 35 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 20 minutes, then unmold and cool completely. Make the ricotta filling: Using an electric mixer fitted with the whisk attachment, beat the ricotta, cream and confectioners' sugar until quite smooth, about 30 seconds. Beat in rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken. Make the mascarpone frosting: Using an electric mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, rose water and cardamom until fluffy, about 2 minutes. On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle. When the cakes have cooled, use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake. Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling. Frost top and sides of the cake with the mascarpone frosting. Top with chopped pistachios and candied rose petals, if using. Chill until ready to serve.

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.

CARDAMOM CREAM

Steps:

• In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

EAST-WEST GINGER CAKE WITH CARDAMOM CREAM

Steps:

• In a mixer, whisk together sugar, egg, oil, molasses and ginger. While mixer is running, add water. In a large bowl mix flours, baking soda, cinnamon, cloves and black pepper. With a large rubber spatula gently fold-in the contents of the mixer with the dry ingredients. Fill rings, ramekins or dish. Bake in pre-heated oven at 300 degrees for 20 to 25 minutes, or until test poker comes out clean.
• Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high stiff peaks form.
• PLATING:
• Place a small dollop of cardamom cream in the middle of a plate, this is to anchor the cake. Unmold the spice cake and place it on top of the cream. Put a dollop of cream on top of the cake and place a mint leaf in the cream.

BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
• Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
• Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
• To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
• Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.

JERRY ANNE CARDAMOM CAKE

Steps:

• Preheat the oven to 300 degrees. Grease and flour a 10- to 12-cup tube pan.
• Beat the butter until creamy. Add the confectioners' sugar and beat until very fluffy. Beat in the eggs one at a time.
• Stir in the flour. Mix in the cardamom, orange and lemon zests and the vanilla. Pour the batter into the pan.
• Bake for about 1 hour or until the cake springs back to the touch and starts to pull from the sides. Cool 10 minutes. Unmold onto a serving plate. Serve warm or cold, cut into thin slices.

FINNISH CARDAMOM SOUR CREAM CAKE

Steps:

• Combine eggs, sour cream, sugar and almond extract.
• add mixed dry ingredients gradually.
• pour into a buttered bundt pan that has been dusted with granulated sugar or cookie crumbs.
• bake at 350F for about 1 hour.
• cool 5 - 10 minutes before turning out of pan.
• sprinkle with icing sugar before serving.

CARDAMOM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture.
• Whisk milk, eggs, sour cream, vanilla, cardamom, and lemon zest into remaining crumb mixture until combined. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 45 minutes. Let cool in pan on a wire rack, 30 minutes. Serve cake warm or at room temperature with fresh berries.

HUMMINGBIRD CAKE

Steps:

• Make the cake. Preheat the oven to 325°F. Lightly coat two 9-inch round cake pans with 4-inch-high sides with cooking spray, then line the bottoms of the pans with parchment paper and lightly spray the paper. (If you don't have 4-inch-deep pans, 2-inch-deep will work.)
• In a large bowl, combine the flour, sugar, baking soda, cinnamon, rose petals, and cardamom and mix well. In a medium bowl, lightly whisk the eggs with the vegetable oil, coconut oil, vanilla, and salt, then stir in the dry ingredients, mixing just until they are moistened. Stir in the sour cream. Using a large spatula, fold in the crushed pineapple and juice, bananas, and pecans. Divide the batter evenly between the prepared pans. Bake the cakes in the center of the oven for about 45 minutes, rotating the pans after 20 minutes, until the cakes are golden brown and a cake tester comes out clean when inserted into the center of each cake. Let the cakes cool in the pans on a wire rack for 15 to 20 minutes. Place a rack over each pan, invert the cakes onto the racks, and remove the pans. Peel off the parchment paper. Cool completely.
• Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and butter on medium-high speed until smooth. Sift the powdered sugar into the bowl; beat until incorporated and smooth. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula to ensure that the frosting is as smooth as possible. Beat in the orange zest and vanilla paste.
• Using a serrated knife, trim the domed tops of the cakes so they're flat; save the scraps for snacking. Cut each cake horizontally into two even layers, creating four layers in total. Set one layer on a cake stand or plate and spread with the frosting. Continue to stack and frost the layers, then spread a thin layer of frosting all over the cake.
• Refrigerate for 15 minutes, until set. Spread the remaining frosting evenly all over the sides and top of the cake. The cake will keep at room temperature for about 4 days, if it ever actually sticks around that long.