Ravneet Gill’s recipe for coffee, cardamom, almond and mascarpone cakes | to bake
II’m a big fan of anything coffee-flavored: ice cream, cake, coffee – just give it to me. But when it comes to ordering a piece of coffee cake, nine times out of ten I find it dry and cardboard-like. So I tested a couple of versions and found the oil based versions to be the best. Honey & Co in London sells one of the best I’ve ever had: it’s a Turkish coffee cake with cardamom and walnut, so I remembered this cake to create the base flavors for this cake.
Coffee, cardamom, almond and mascarpone cake
I used almonds because the batter has ground almonds in it, but walnuts work too.
Prep 40 min
cook 35 min
Makes 1 x 20cm cake
2 medium-sized eggs
150 ml buttermilk
150 ml neutral oil – vegetables or sunflowers
20 g instant coffeeor 150 ml of really strong brewed coffee
¼ teaspoon ground cardamom seeds (Optional)
100 g powdered sugar
125 g light brown sugar
3 g fine salt
7 g soda bicarbonate
5 g baking powder
250 g flour
50 g ground almonds
80g roasted chopped almonds or walnuts, plus 1 extra handful to decorate
For the mascarpone frosting
150g white chocolate
1 tbsp instant coffee granulate
100 g unsalted buttersoftened to room temperature
250 g mascarpone
150ml double cream
1 pinch of salt
Heat the oven to 180 ° C (160 ° C fan) and boil the kettle. Line the bottom and sides of two 8-inch sandwich jars with parchment paper.
Whisk eggs, buttermilk, and oil in a large bowl and set aside. Brew the coffee in a pitcher (pour 130 ml of boiling water over the granules), add the ground cardamom, if used, and set aside.
In a second bowl, mix the powdered sugar, light brown sugar, salt, bicarb, baking powder, flour, ground almonds and chopped nuts evenly.
Pour the coffee mixture into the bowl with the wet ingredients, stir well and combine with the dry ingredients.
Spread the mixture evenly between the two lined cans, bake for 35 minutes or until a skewer comes out clean, take it out and let it cool completely.
In the meantime, prepare the frosting, melt the white chocolate over a double boiler or in short bursts in the microwave and set aside to cool.
In the bowl of a stand mixer with the paddle attachment fitted, mix the coffee and butter until they are really soft and the butter has turned coffee-colored. Add the mascarpone, cream, cooled white chocolate, and a pinch of salt and mix on medium speed until they come together. Immediately use the frosting to line the two cakes together and ice the top.