Margaretas Cardamom Cake Food

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.

MOROCCAN ORANGE & CARDAMOM CAKE

Steps:

• Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
• Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
• After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

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.

SALTED LIME MARGARITA CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease two 6-inch cake pans.
• In the bowl of an electric stand mixer fitted with a paddle attachment, mix the cake flour, sugar, salt and baking powder. Mix until combined. In a separate bowl, mix 1/4 cup plus 2 3/4 tablespoons water, the egg whites, sour cream, lime zest and lime juice. In another small bowl, mix together the butter and oil until it reaches a mayonnaise-like consistency. Add half of both the sour cream and butter mixtures to the flour. Mix on medium speed for 1 minute. Scrape down the sides of the bowl and add the rest of the sour cream and butter mixtures and mix on medium speed until fully mixed together, 2 minutes.
• Divide the cake batter between the prepared cake pans, filling each to about two-thirds full. Bake until cooked through and a toothpick inserted into the center comes out clean, 20 to 24 minutes.
• Let the cake set in the refrigerator for 1 hour or in the freezer for 30 minutes before applying icing.
• Trim the tops of each cake and cut each widthwise into 2 layers. This will give you 4 layers of cake. Starting with the bottom layer, brush with the Tequila Simple Syrup. Using a pastry bag filled with Salted Lime Buttercream, pipe a thin ring around the outside edge of the cake, this will keep your curd from oozing out. Spread a thin layer of Lime Curd inside ring. Use the pastry bag to pipe a full layer of buttercream on top of curd, about 1/4-inch thick. Place the next cake layer on top and repeating the process with the syrup, buttercream and lime curd and repeat the process with the third layer of cake, ending with the final cake layer on top of the buttercream. Remove the excess filling from the outside of cake with an offset spatula. Refrigerate for 15 minutes to set. Once the cake is cool, ice with the remaining Salted Lime Buttercream and serve.
• Combine 1/2 cup water with the sugar in a pot, heat and stir until the sugar dissolves. Add the tequila and stir until combined. Set aside to cool.
• In a small pot combine the sugar and 1/2 cup water and bring to a boil. Continue cooking until the mixture reaches the soft-ball stage. Use a candy thermometer to monitor temperature. Meanwhile, in a separate bowl, use an electric mixer to whip the egg whites and cream of tartar on medium speed to a soft peak. When the sugar syrup reaches 225 degrees F, add it slowly to the whipped egg whites, continuing to beat on medium speed until cool. While the mixer is running, add the butter a few pieces at a time. Add the lime juice, salt and vanilla extract. Mix until combined.
• In a large metal bowl, combine the sugar, lime juice and lime zest. Whisk the eggs into the lime mixture and set the bowl over a pot of boiling water. Stir constantly until the curd starts to thicken, about 10 minutes. Strain the curd through a mesh strainer into another bowl. Add the butter a few cubes at a time and whisk until smooth. Set aside to cool, stirring frequently.
• Once the curd is cool, keep it in the refrigerator in an airtight container.

NORWEGIAN CARDAMOM CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Grease a 9-inch bundt pan with butter; dust with cookie crumbs. Set aside.
• Combine flour and baking soda in small bowl; set aside.
• Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total.
• Beat in cardamom and cinnamon.
• Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute.
• Pour batter into pan.
• Bake until toothpick inserted in center of cake comes out clean, about 50 minutes.
• Let stand 5 minutes; turn out on a wire rack. Cool completely.
• Dust with confectioners' sugar.

ORANGE-CARDAMOM BUNDT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a small bowl, stir together milk and orange juice. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom to thoroughly combine.
• Beat butter with sugar and orange zest on medium‐high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to medium‐low and beat in flour mixture, alternating with milk mixture, each in two additions. Transfer batter to prepared pan; smooth top with a spatula.
• Bake until cake is puffed slightly and a wooden skewer inserted into center comes out clean, about 45 minutes. Let cool in pan on a wire rack 15 minutes (do not turn off oven).
• For the Glaze: Meanwhile, in a small saucepan, cook butter over medium‐high heat until boiling. Remove from heat; carefully add liqueur (mixture will bubble). When bubbles subside, stir in sugar. Return to medium‐low heat and cook, stirring, until sugar has dissolved, about 1 minute. Remove from heat.
• Pierce holes in cake with skewer at 1‐inch intervals to bottom of pan. Brush half of glaze evenly over cake; let stand until fully absorbed, about 10 minutes. Invert cake onto a baking sheet. Brush remaining glaze evenly over top and sides.
• Return to oven and bake just until glaze is set and dry, about 5 minutes. Transfer to rack and let cool completely before slicing and serving. Glazed cake can be stored in an airtight container at room temperature up to 3 days.