CARDAMOM CREAM CAKE RECIPE - (4.3/5)
Provided by MarielC
Number Of Ingredients 30
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.
EASY CARDAMOM SPICE CAKE
This is based on the old depression era Crazy (or Wacky) cake recipe, which is chocolate. No eggs or butter, but turns out very moist. You can frost with your favorite frosting, but I just serve it with a dollop of whipped cream.
Provided by Mikekey *
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350F degrees. Lightly coat an 8-inch square baking pan with nonstick cooking spray.
- 2. In a medium mixing bowl, combine flour, sugar, baking soda, salt and spices.
- 3. Add oil, vinegar, vanilla and water. Mix with a whisk.
- 4. Pour batter into prepared pan and bake 30-35 minutes, or until pick inserted in center comes out clean.
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.
CARDAMOM VANILLA POUND CAKE
Provided by Kay Chun
Categories Cake Milk/Cream Mixer Egg Dessert Bake Vanilla Party Potluck Cardamom Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
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.
FINNISH CARDAMOM SOUR CREAM CAKE
Make and share this Finnish Cardamom Sour Cream Cake recipe from Food.com.
Provided by Cheffet22
Categories Yeast Breads
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 9
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 CAKE
A great all rounder. Great texture and very simple to put together. I have been known to sub vanilla for the cardamon.
Provided by Tulip-Fairy
Categories Dessert
Time 45m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 7
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.
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CARDAMOM CREAM-FILLED BUNDT CAKE - PUREWOW
From purewow.com
Estimated Reading Time 2 mins
- MAKE THE CAKE: Grease a Bundt pan with nonstick spray. In a medium saucepan, heat the half-and-half over medium heat until warm to the touch (about 95°F). Remove from the heat.
- In the bowl of an electric mixer fitted with the dough hook attachment, mix together the flour, sugar, yeast, cardamom, salt and nutmeg until combined. Add the half-and-half, vegetable oil and egg, and mix on low speed for 3 minutes. Increase the speed to medium and mix for 3 minutes.
- Transfer the dough to a medium-size greased bowl, cover and let rise until about double in size, 30 to 45 minutes.
- On a lightly floured surface, roll the dough into a ball. Flour the handle of a wooden spoon and stick it into the center of the ball. Use your hands to widen the center until it will fit around the center tube of the Bundt pan.
SWEDISH CARDAMOM CAKE (KARDEMUMMAKAKA) - TRUE …
From true-north-kitchen.com
Ratings 4Calories 427 per servingCategory Cake, Dessert, Fika
- Preheat the oven to 350 degrees. Grease and flour a 10-cup capacity bundt pan OR spray the interior or the pan with baking spray. Set aside.
- Whisk flour, salt, baking powder, baking soda, salt and cardamom together in a medium bowl. Set aside.
- Combine butter and granulated sugar in the work bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add eggs and egg yolk one at a time, allowing each one to fully incorporate into the batter before adding the next.
CARDAMOM POUND CAKE RECIPE | BON APPéTIT
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3.8/5 (86)Estimated Reading Time 2 minsServings 8
- Place a rack in middle of oven and preheat to 350°. Butter a 9x5x3” loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess.
- Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl; set aside. Whisk milk and ½ cup crème fraîche in a small bowl; set aside.
- Using an electric mixer on high speed, beat sugar and ¾ cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.
- Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients; beat just until combined. Scrape batter into prepared pan, smooth top, and sprinkle with sliced almonds.
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