This recipe comes from the Hairy Bikers when they visited Scandinavia on their Bakeathon. It has no coffee in it, the name comes from the fact that you eat it with coffee! I love the nutty, sugary topping.
Ingredient
200g butter plus extra for greasing
2 tbsp cardamom pods
225g caster sugar
3 large eggs
300g self raising flour
1 tsp baking powder
200ml semi skimmed milk
3 heaped tbsp demerara
sugar
40g flaked almonds
Method
Make the cardamom and open them, removing the seeds. Discard
the husks, place the seeds into the pestle and mortar. Grind until have a powder.
You should end up with about 2 tsp.
Preheat the oven to 190c/170c fan/380f/Gas 5. Grease a 20cm
x 30cm cake tin and line with baking parchment.
Put the butter into a small pan and melt it slowly, then remove
the pan from the heat, and leave the butter to cool.
Put the caster sugar and eggs into the bowl of a stand mixer
fitted with a whisk attachment. Beat until pale and light. Add the cardamom,
flour, baking powder, cooled butter and a little of the milk. Whisk until just
combined. Gradually add the rest of the milk, a little at a time, whisking
constantly until the batter is smooth and has the texture of double cream.
Pour into the prepared cake tin. Mix the demerara sugar and
almonds, and sprinkle the mixture over the top of the cake.
Bake for 30 – 35 minutes in the centre of the oven, or until
the cake is well risen and golden brown. Check by putting a skewer into the
centre, it should come out clean, it not cook a little longer.
Leave the cake to cool in the tin for at least 30 minutes,
then cut it into squares before serving.
This is the book the recipe came from: Hairy Bikers Big Book of Baking
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