Coffee and Cardamom Cake with Pistachio Cream

Coffee and Cardamom Cake with Pistachio Cream

A James Martin recipe.

Unusual and tasty.

For the cake:

200 g  butter, softened

200 g caster sugar

4 eggs, beaten

3 tbsp strong coffee

8 cardamom pods, seeds removed and ground

250 g self raising flour

For the filling:

250 ml double cream

1 tbsp icing sugar

5 cardamom pods, seeds removed and ground

60 g pistachios, shells removed and roughly chopped

For the icing:

110 g icing sugar

1 tbsp warm coffee

Preheat oven to Gas 3/190ºC

Grease and line a 9"/23cm deep cake tin

Whisk butter and caster sugar until light and fluffy.

Add eggs gradually, beating well between each addition until well incorporated.

Add the coffee and cardamom, stir in then fold in the flour.

Pour the mixture into the cake tin and bake for 20-25 or until golden and well risen and a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool on a wire rack.

Whisk the cream until soft peaks are formed. Add the cardamom, icing sugar and pistachios and gently mix until smooth.

To assemble the cake, carefully cut the cake in half horizontally with a knife and place the bottom half on a plate. Spread the pistachio cream onto the bottom half of the cake, top with the second half of the cake.

Combine the icing sugar and warm coffee and spoon over the cake allowing it to drizzle over the sides.