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

  • ground cardamom
  • icing sugar
  • caster sugar
  • eggs
  • self-raising flour
  • butter
  • instant coffee granules
  • Dutch-process cocoa powder

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Notes about this recipe

  • 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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