Coffee cardamom walnut cakes from The Violet Bakery Cookbook (page 107) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mzgourmand on February 06, 2022

    These little cakes are so so so good! I am a lifelong baker and they are among the best things I have ever made, truly. The flavors meld together beautifully and the crumb is wonderfully light & tender. I ran out of creme fraiche so ended up supplementing with sour cream. Cannot wait to make these again - they went so fast I didn't even have a chance to try the cakes with the coffee flavored icing! Both my non-sweet loving spouse & my very fussy child loved them.

  • Zosia on March 11, 2019

    Though these are called cardamom cakes, the pink peppercorn flavour was what stood out to everyone, a pleasant change from usual spices. The cake was very moist with a fine crumb and was designed to be inverted as it baked with a very flat top. The coffee glaze was a delicious topping for the cakes.

  • MsMonsoon on December 04, 2017

    Clever way to make individual cakes that are not cupcakes. (Bake in muffin tin, turn each little "muffin" upside down, ice them, garnish with a walnut half.)

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