Coffee and cardamom pound cake from Sweet (page 180) by Yotam Ottolenghi and Helen Goh

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

  • TinkerTaylor on April 20, 2026

    Delicious! One of my fav bakes from this book

  • sharifah on April 16, 2026

    Really liked this cake. I was worried that the cardamom might be overpowering but the amount in the recipe was just right. Could smell the fragrance beautifully. Everyone loved it and had seconds! I cut the baking time to 35 mins, and it was moist and not dry. Icing worked perfectly. I feel like making this one again tomorrow!

  • Ms20 on April 25, 2022

    This is a really nice, unusual take on classic pound cake. Would absolutely make again to bring to events or share with coworkers. Did not bother with the glaze.

  • anya_sf on November 20, 2019

    I used espresso powder instead of instant coffee. In the cake, I used the same amount, but in the glaze I only used 1 Tbsp espresso powder. I miscalculated and divided the batter unevenly, so the coffee part had much more batter, but with the espresso powder, the flavor was still there. Next time I won't make that mistake so that the cardamom batter is more prominent. The glaze needed extra milk to become pourable. The texture of the cake was lovely - tender and soft. My bundt tin is very dark, so I reduced the temperature to 350 and the cake was done in 45 minutes. We enjoyed the cake several hours after baking, but I thought it tasted even better the next day. Next time I'd probably skip the glaze, as I didn't think the cake needed it.

  • rchesser on February 27, 2018

    The cake was easy and non fussy to put together, and it came out moist and with a wonderful crumb. I put only a teaspoon of ground cardamom as opposed to the 1 1/2 tsps called for in the recipe because cardamom can be a bit overwhelming and floral to me. I'm glad I did not use as much cardamom as specified as just the 1 teaspoon caused the cake to get a few thumbs down, one of the testers said it tasted like a florist shop smells. The coffee flavor was subtle in the cake but absolutely delicious in the icing, overall not my cup of tea but I am looking forward to cooking through the rest of Sweet.

  • Zosia on January 06, 2018

    Delicious cake with a moist, fine crumb and excellent coffee flavour. The cardamom was too subtle to taste, though its fragrance wafted through the house as the cake baked, but I used pre-ground cardamom that perhaps wasn't as new as I thought it was. I baked the batter in two 21x11cm loaf pans but would have used smaller if I'd had them as there really wasn't enough batter for them. I replaced the self-raising flour with cake & pastry flour and 1-1/2tsp baking powder and used only half the glaze.

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