I’ve had my eyes on this cake ever since my sister gifted me this cookbook for my birthday last year. The cookbook is by chetna makan and is titled ‘The Cardamom Trail’!!………. and this particular cake was on the cover looking ever so grand!
Just take a look at the ingredients! Yummm……….can’t you just guess the taste already?? It was wayyyyyyyy better than what I had expected. It was like eating a kulfi cake! LOL!
I had to stop myself from licking the batter. I was alternating between smelling and letting out excited screams. My older daughter who was also helping me with the cake, kept giving me these wierd looks.
Well………….only true indians will understand!!!
P.s – I’m a huge cardamom fan!
My younger daughter, Miesha absolutely loved the icing! She licked the whisk clean!;)
and those who follow me on instagram,,,,,,,,,,,she managed to de shell the required pistachios by the time I was done with the batter! 😀
INGREDIENTS:
for the cake:
unsalted butter, softened – 225g
caster sugar – 225 g
eggs – 4
self raising flour – 250 g
baking powder – 1 tsp
cardamom seeds crushed to a fine powder – 1 tsp
milk – 100 ml
pistachio nuts, roughly chopped – 50 g
white chocolate chips – 50g
for the icing :
white chocolate – 150 g
unsalted butter, softened – 150g
vanilla extract – few drops
pistachio nuts, finely chopped – handful (for garnishing)
PROCESS:
- Pre heat the oven to 180 degrees. Line 2 x 20 cm round cake tins ad line them with parchment paper.
- To make the cake, cream the butter and sugar together with an electric whisk or stand mixer with the whisk attachment till light and fluffy.
- Add eggs one at a time ensuring it is well incorporated between each addition.
- Now, add the flour, baking powder, cardamom and milk. Beat for about 1 minute until mixture is light and creamy.
- Fold in the pistachios and white chocolate using a spatula.
- Once mixed, fill the prepared tins equally with the batter.
- Bake for 30 to 35 minutes or until a toothpick inserted into the cakes come out clean.
- Leave the cakes to cool in the tins.
- Once the cakes are completely cooled, make the icing.
- Break the chocolate roughly in a microwavable bowl and stick it in the microwave for short intervals of 15 seconds, stirring between every interval. Once the chocolate has completely melted, keep aside.
- Using an electric beater, cream the butter till pale and fluffy. Add in the melted chocolate and vanilla extract.Beat and mix well until light and creamy.
- Cut the tops of the cakes if need to to make it even. Spread half the icing on 1 cake. Put the second cake on top. Spread rest of the icing on top of the second cake. Sprinkle with the chopped pistachios.
