Have I told you that cardamom is my favourite spice? You should have guessed it by now, I use it in so makes bakes!
I’ve been loving all the mini stacked cakes on Instagram and Pinterest and so I bought myself three 6 inch sandwich tins so that I could create my own, they’re so cute!
The walnuts create a nutty crunch to the cake and is much more moist than if you used ground almonds, the coffee buttercream complements the cake wonderfully.
Walnut and Cardamom Cake
(you will need three 6 inch cake tins, greased and lined)
- 230g butter
- 230g soft brown sugar
- 4 eggs
- 75g walnuts, roasted
- 20 cardamom pods
- 230g self raising flour
- 1 tsp baking powder
(for the icing)
- 160g butter
- 350g icing sugar
- 1 tbsp milk
- 1 tbsp strong coffee
- Begin by creaming together the butter and sugar till thick and creamy. Add the eggs, a little at a time, beating well after each addition.
- Split and scrape the seeds from the cardamom pods into a pestle and mortar or a spice grinder and grind till powder. Add into the cake mix.
- In a food processor add in the walnuts and blitz until it resembles breadcrumbs. Add into the cake mix.
- Sift in the flour and baking powder and fold until combined. Divide between the three tins and bake at 170oC for 40 minutes. Leave to cool.
- To make the icing cream together the ingredients until thick and creamy and pale in colour. Level each of the cake and using either a piping bag or simply a knife, pipe on to each layer and build. Finish by piping swirls of the buttercream on the top.
This cake makes for an occasion or a gift, either way, enjoy!