Cake, Sweet

Cardamom Almond Cake

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Cardamom is one of my favorite spices.  So when I saw this recipe, I had to make.  What makes it even more special is that I used duck eggs in this recipe, to yield a richer, more moist cake.  The original recipe was written for a 9-inch cake, but I wanted to make a smaller portion–after all, it is just the two of us in this lockdown. The cake came out delicious and the duck eggs give it a wonderfully rich texture and a beautiful golden yellow color.  The cardamom taste is floral and prominent but softened by the nuttiness of the almond flour  You can, of course, make this with regular eggs, I have recommendations below:

Ingredients:

1/4 cup vegetable oil

2 duck eggs (2 extra-large chicken eggs or three regular-sized eggs)

1 tsp of almond extract

1/2 cup sugar

1 tsp of cardamom

2 and 1/4 cups of almond flour

2 Tbsp of apricot jam (optional for glazing the cake)

Method:

Preheat oven to 350F.  Grease and flour on 6-inch cake pan.

Mix almond flour, sugar, and cardamom in a bowl.

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In a separate bowl (or measuring cup) which together with the almond extract, oil, and eggs.

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Mix wet and dry ingredients, folding them together to create a smooth batter.

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Pour batter into the prepared pan and bake for 40-50 mins (depending on your oven temperature) till a tooth-pick comes out clean.

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Cool the cake on a wire rack and during the cooling process, spread the apricot jam (warmed–so that it spreads easily) on top of the cake to create a lovely glaze.

Serve at room temperature, we had it with fresh berries, but it is wonderful just as it is.

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Cake, Middle Eastern, Pastry

Persian Love Cake

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Cake

  • 1 cup cake flour
  • 14 tablespoons baker’s sugar or superfine sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon coarse kosher salt
  • 3 large eggs, separated
  • 6 tablespoons water
  • 1/4 cup canola oil
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)

Frosting

  • 2 1/2 cups chilled heavy whipping cream, divided
  • Pinch of saffron threads
  • 8oz of marscapone cheese
  • 1/4 cup honey

Filling

  • 2, 6 oz cups of vanilla greek yogurt
  • 1 cup of ground pistachios

PREPARATION

For cake:
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker’s sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker’s sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)

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For frosting:
Combine 1/2 cup cream, honey and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.

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Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.

Place 1 cake layer, flat side up, on platter. Spread greek yogurt and ground pistachios–you will have extra, save it and top your oatmeal with it. Top with second cake layer, flat side down.

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Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with strawberries

 

Dessert, Treats

Grilled Pears with French Vanilla Yogurt, Honey and Cardamom

A guilt-free dessert.  Enough said !

Ingredients

2 medium-sized Bosc pears (Bosc works best as they are sweet and juicy)

French Vanilla Yogurt

1/2 Tbsp of Honey

A dash of ground cardamom

Method:

Fill an ice cream scoop with yogurt and put it in the freezer to harden up into a scoop

Slice the Bosc pears into thin sliver and add to a hot grill pan.   Add another pan on top of the pears to quicken the grilling.

Grill till you can see nice dark grill marks.  The natural sugar and water of the pears add to the caramelization of the fruit.  No oil needed.

Arrange the pears on a plate, and add yogurt scoop onto the warm pears.  Drizzle with honey and add a dash of cardamom.

Give into this sweet treat !