Tag Archives: cardamom

Exotically Naughty Turkish-Inspired No Churn Coffee and Cardamom Ice Crea

 

So, just a couple of weeks ago I pronounced my take on a no churn coffee and Kahlua ice cream to be stratospherically stupendous and sinfully good. I can’t tell you how many times, I’ve made it – the freezer is never without a freshly made tub. But last time, I took one third of the basic mixture and added cardamom seeds, the inclusion of which have created an extra dimension to this lovely frozen dessert: a wonderful aromatic, slightly spicy and exotic Middle-Eastern flavour that somehow intensifies the coffee – fabulous! The only problem we now have is which version we prefer the most – with or without the cardamoms!!!! Anyway, I felt the need to share this slight twist on my original recipe. Another ‘naughty but gorgeous’ addition to our growing list of sinful desserts!

What you need…

600ml double cream

397g (1 tin) condensed milk

4 espresso coffees/200ml VERY strong coffee (cold)

2 tablespoons camp coffee

4 tablespoons Kahlua/coffee liqueur

12 – 15 cardamom seeds

What to do….

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Pour in the cold espresso, Camp coffee, Kahlua and cardamom seeds and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours. Indulge, enjoy and immerse yourself into this exotic, sinfully delightful ice cream – just keep going – it’s hard to stop!

Tip…

Once out of the freezer, it takes about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

Inspired by…

Mary Berry is responsible for the base no-churn ice cream. Since making her Honeycomb ice cream, I have started experimenting with other flavours – this and a Limoncello and Lemon Curd one (not yet blogged) being the latest…to be frank, it’s becoming a little obsessional and ever so slightly addictive!

How easy…

Stupidly! And it’s quick. What’s not to like?!

Yoghurt, Cardamom and Orange Panna Cotta

Not an authentic panna cotta but not quite a mousse either but it doesn’t really matter: it’s a set dessert that is a light, fresh moussy-panna-cotta thing that has a lovely fragrant and oriental twist to it with cardamoms providing a gentle nod to the Middle-East. Super easy to make and rather too easy to enjoy: I think it would make a perfect follow up to a highly spiced dinner, such as a curry.

Serves 4

What you need…

1 leaf of gelatine

200ml milk

½ teaspoon cardamom seeds, ground

175ml natural yoghurt

2 teaspoons orange zest, finely grated

Raspberries or strawberries to garnish

What to do…

Place the gelatine in a bowl of cold water and leave to soak for 5 minutes.

Place the milk, honey and ground cardamom seeds in a saucepan and slowly bring to the boil. Take the gelatine out of the water and squeeze out the excess water before dropping it milk mixture. Stir to dissolve and then set aside for 10 minutes to reach room temperature.

Tip the yogurt and orange zest into a bowl and add the milk mixture, whisking to incorporate it evenly. Pour the whole lot into pretty glasses or teacups and pop into the fridge to set for at least 2 hours. Serve straight from the fridge decorated with raspberries or strawberries. Enjoy this lovely light, fresh and delightfully exotic little pudding!

Inspired by…

Rachel Allen

How easy…

Stupendously!!!

 

 

 

Rice Pudding with Cardamom and Rosewater

Rice pudding is a bit like Marmite in that you either love it or hate it. For some (John) it conjures up awful memories of boarding school; for me, I can remember as a child having it warmed up from the can after a Sunday roast with a big dollop of jam in the middle of my portion and later, as a teenager, eating it cold from the can as a treat!!!!!! Anyway, whatever your association, this recipe will be very far removed. Its beautifully creamy texture is contrasted by the sweet, exotic, middle-eastern flavour created from the infusion of cardamom seeds and rosewater: it’s like nothing I’ve ever tasted before and quite delicious – ideal to round off a spicy dinner.

Serves 6

What you need…

115g pudding rice

580ml cold water

300ml double cream

300ml full fat milk

4 green cardamom pods

80g caster sugar

2 teaspoons rosewater

20g unsalted pistachio nuts, finely chopped

What to do…

Put the rice in a sieve and rinse under cold running water. Transfer the rice to a medium-sized saucepan and pour in the cold water. Pop the lid on and bring to the boil over a moderate heat.

Reduce the temperature to low, remove the lid and simmer until nearly all the water has been absorbed, stirring frequently to prevent the rice sticking to the bottom of the pan.

Stir in the cream and milk. Bring the mixture back to the boil and then reduce the heat to low again. Simmer gently for 25 minutes, uncovered, stirring occasionally until the rice pudding has thickened to the texture of sloppy porridge. (I did the ironing during this part, stirring every time each item of clothing was finished!)

Use the side of a knife blade to gently press down on the cardamom pods to crack them open. Extract the seeds and crush them – a pestle and mortar are ideal for this. Add the sugar and cardamom seeds to the rice pudding and cooking for a further 2 minutes, stirring the whole time.

Remove from the heat and stir in the rosewater. Divide between 6 bowls and sprinkle the pistachios – absolutely delightful!

Inspired by…

Ruth Watson

How easy…

It cooks itself really, whilst you get on and do other things!

Espresso and Cardamom Cake with Pistachios

 

What can I tell you? The combination of coffee and cardamom is a blessed one -utterly sublime. The sponge for this cake also manages to combine being unbelievably light with gorgeously luscious; and then there’s the topping, which is nothing short of luxurious. There’s a warm, very, very gentle spice to this cake which adds a touch of something richly exotic but ultimately…..it’s a great cake and dead easy to make!

What you need…

1 large baking sheet

1 x 20cm round baking tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper

50g shelled unsalted pistachios

Seeds from 10 green cardamom pods, ground to a fine powder (see tip)

115g self-raising flour

1 teaspoon baking powder

115g butter, room temperature

2 large eggs

115g golden caster sugar

1 espresso coffee, cooled

for the syrup

1 espresso coffee, freshly made and still hot

Seeds from 10 green cardamom pods, ground to a fine powder

1 tablespoon Demerara sugar

for the topping

250g mascarpone

1 espresso coffee, cooled

1 tablespoon golden caster sugar

1 tablespoon milk

50g shelled pistachios

What to do…

Preheat your oven to 170°c / 325°f / gas 3.

Lay out all the pistachios onto your baking sheet and pop into the oven for 8 minutes to roast. Remove and divide into 2 halves of 50g each. Chop 50g finely. Leave the other half of nuts whole to decorate the top of the cake.

Into your food processor tip the flour and baking powder. Whizz to mix together. Add the butter, eggs, caster sugar, espresso and seeds from 10 cardamom pods. Whizz until smooth and creamy.

Fold in the 50g chopped nuts and when evenly incorporated, tip the mixture into your baking tin. Pop into the oven and bake for 25 minutes. To test if the sponge is cooked, press the centre lightly with your little finger – it should spring back.

Whilst the cake is cooking, make the syrup by putting all the ingredients into a jug and use a balloon whisk to beat until the sugar is dissolved. Set aside to cool.

To make the topping, put all the ingredients except the nuts, into a bowl and use a handheld electric whisk to beat together until a fluffy consistency that will be easy to spread. Cover with cling film and keep in the fridge until needed.

Once the cake is out of the oven, prick all over with a skewer and then sprinkle the syrup evenly over the top. Leave in the tin to cool completely.

When you’re ready to serve, transfer the cake from the baking tin onto a pretty serving plate. Pile on the topping spread evenly. Take a palette knife around the edge if you want a neat finish. Sprinkle the pistachios over the top. Voila! It’s done. Serve with a freshly made espresso and perhaps a little coffee liqueur on the side. Absolutely delightful and delectably different from your usual sponge cake!

Tip…

To extract the seeds from cardamom pods, bash them a bit using a pestle in a mortar (or in a small zip-lock bag and a rolling pin). Open up the pods and push out the seeds with a teaspoon.

Inspired by…

Delia Smith

How easy…

Really easy – just the way I like ‘em!

 

 

 

Chocolate, Orange and Cardamom Diva Cake

 

I have been wanting to make this cake for a while but I knew that I would involve committing several hours to the cause. Music on, all equipment assembled and at the ready: I set to. It is an absolute stunner – definitely an OMG wonder of a celebratory cake! A sheer pleasure of many layers, your tastebuds are delighted first by rich chocolate, then by the light, zesty orange butter cream, then by the gentle warmth of cardamom and the intense, distinctive taste of pistachios, returning finally to the rich chocolate. John Whaite may call it ‘Opera Cake’, but to me it’s a glorious diva – requiring a huge amount of attention but worthy of it given the integral gift of enjoyment it exudes! If you have the time and want a real show-stopper of a cake, this is it! Don’t be put off by the long list of ingredients or instructions: it’s just like having five mini recipes for one ultimate creation – worth every second!

Makes 18 good-sized slices

What you need…

2 x 20 x 30cm Swiss roll tins, buttered and lined with parchment paper

5 egg whites

25g sugar

4 eggs

100g pistachios, ground (in your food processor)

50g ground almonds

150g icing sugar

45g flour

40g unsalted butter, melted

for the ganache

100ml milk

8 cardamom pods, bruised

200g dark chocolate, roughly chopped

20g unsalted butter, room temperature

for the syrup

60g caster sugar

60ml water

4 cardamom pods, bruised

Juice from 1 large orange

for the orange buttercream

75ml unsalted butter, room temperature

Zest from 1 large orange

150g icing sugar

1 teaspoon fresh orange juice

to decorate with chocolate mirror glaze

1 gelatine leaf

120g golden caster sugar

60ml water

1 tablespoon golden syrup

75g cocoa powder, sifted

60ml double cream

Gold leaf (optional but opulent!)

What to do…

Sponges

Preheat your oven to 200°c / 400°f / gas 6.

Into your processor tip in the eggs, pistachios, almonds, icing sugar and flour. Whizz until well combined.

Using a handheld electric whisk, beat together the egg whites in a mixing bowl until stiff peaks are formed. Tip in one third of the sugar and whisk in thoroughly before repeating with a second third and then the remaining sugar.

Onto the egg whites, gently pour the pistachio mixture and the melted butter. Using a balloon whisk, gently fold together so that all three elements are evenly incorporated.

Pour into your two Swiss roll tins, smooth surfaces and pop in the oven for 12 – 15 minutes or until light golden brown and springy to the touch. Remove from the oven and cool completely in their tins whilst you make the ganache, butter cream, syrup and glaze.

Ganache

For the indulgent ganache, pour the milk into a saucepan with the 8 cardamom pods, set over a high heat until the milk begins to steam and then remove from the heat, allowing the cardamoms to infuse for 10 minutes.

Pop your chopped chocolate into a heatproof bowl.

Remove the cardamom pods and then heat the milk until bubbles start to form around the sides. Pour the milk over the chocolate and after 30 seconds, use your balloon whisk to beat like crazy until the chocolate is melted. Add in the butter and whisk until all is incorporated and is lovely and glossy. Set aside.

Syrup

Place the sugar, water and 4 cardamom pods into a saucepan and bring to the boil over a high heat. Boil for 3 minutes. Allow to cool a little. Add the orange juice and set aside.

Buttercream

In your food processor, tip in the butter and orange zest. Whizz until evenly mixed. Add the icing sugar and orange juice. Whizz until pale and light. Set aside.

Glaze

Soak the gelatine leaf in a bowl of cold water for 5 minutes.

Meanwhile, heat the sugar, water and golden syrup in a small saucepan. Bring to the boil and simmer vigorously for 2 minutes. Remove from the heat and, using a balloon whisk, beat in first the cocoa powder and then the cream. Return to a moderate heat for 1 minute, stirring constantly.

Remove from the heat. Squeeze the excess water from the gelatine and add to the chocolate mixture. Stir until dissolved. Sieve into a jug and set aside.

Assembly Job

Here we go – time to assemble – this bit is really relaxing and I loved seeing it all coming together.

Carefully remove your sponges from the parchment paper and from each one, cut a 20cm square, also giving you a 20cm x 10cm rectangle.

Take a 20 x 20cm sponge and put it on the board or plate that you intend to serve this glorious diva of a cake on. Using a pastry brush, apply the syrup to the sponge, using about one third. Then, spread two-thirds of the ganache evenly over the top. Pop the sponge in the freezer for 5 minutes. Clear up a bit.

Place the two rectangular sponges on the ganache to create the second 20 x 20cm square sponge layer. Apply half the remaining syrup all over the top and then spread over all of the buttercream. Pop in the freezer for 5 minutes. Clear up a bit more.

Take the remaining square sponge and evenly apply the remaining syrup all over. Flip it (so that the syrup is on the underside) and gently place it on top of the buttercream. Spread the remaining ganache over the top and then pop the cake back into the freezer for 20 minutes. Clear up a lot!

The glaze needs to be runny so pop it in the microwave for 30-second bursts until it is glossy and runny again. Enjoy gently pouring it evenly over the chilled cake, making sure the whole surface is covered. Put back in the freezer for 30 minutes until set.

To serve, first a little tidy up of the diva, so it looks its absolute best! Fill a tall jug with boiling water from the kettle and arm yourself with your sharpest knife. Dip the knife in the water, dry and then trim one side of the cake by just 5mm to create a sharp edge with beautifully defined layers. Repeat the dip, dry and trim process for the remaining three sides and then again to divide the cake up into either smaller cakes (I made 3 smaller rectangular cakes, each serving 6 slices) or slice up the whole lot. Decorate with gold leaf if you’re feeling opulent or simply indulge in the loveliness that is this fabulous cake!

It absolutely WAS worth the effort! Enjoy!!!!

Tips…

Freeze the left over egg yolks from the biscuit sponge – you only need one more to make a fabulous and large Tiramisu (recipe to follow).

Rinse and dry food processor bowl, balloon whisks and saucepans as you complete the first stages to reduce the final washing up pile!

Inspired by…

2012 Great British Bake Off winner, John Whaite

How easy…

It’s not a difficult recipe but it does take hours and my kitchen looked like a bombsite during the process. Called into play were the food processor, mini chopper, electric hand whisk, juicer and mixing bowls as well as three balloon whisks, jugs and countless spatulas, knives and spoons. I am a messy cook anyway but wow! this was a whole new level of kitchen mayhem, even for me. Saying that, during the cake assembly, when it is popped into the freezer for a few sessions, the dishes, surfaces and equipment gradually got washed, wiped down and returned to normal so when this glorious cake was finished, it was centre stage in a spotless kitchen with only the whirring of the dishwasher as a gentle reminder of the havoc that had reigned!