If your watching your weight and being so good in the process, then please look away, close the page or be prepared to lick the screen ! This cake is off the scale as it is both dripping in syrup and sex appeal.
Cardamom is a huge deal in the Indian world of cooking and flavours many of their deserts, but you can find it in Curries and even rice dishes. Often it is used whole, but I removed the outer shell and crushed my cardamom pods in the pestle and mortar so that the flavour would be stretched. Pick these up super cheaply in your local Asian Supermarket, or be prepared for them to be double the price at the Supermarket.
I decided to make this banger and combine the regular sponge cake, with an exotic element of the Cardamom and Pistachio to make something a little different. This was a task set to both myself and the Twins for the Shop Smart show. I can sometimes shoot myself in the trotter as I like to go a bit weird and different, but I think it’s always good to try something new and interesting. My granddad, would only ever eat a roast and three veg, and I am sure if he had tried a Korma or Adana Kebab, it would have rocked his world, but oh well, it is what it is !
Fortunately, The family loved my idea for the cake and asked for the recipe, which always makes me smile. So,here is the recipe, you could change the cream for fat-free yogurt, but really, if your eating a syrup cake, does it really matter ?
Cardamom and Pistachio Syrup Cake
juice of half a lemon
5 cardamom pods
¼ cup of pistachio (grated)
200g SR flour
Pop the oven onto a mid heated setting (180*) and grease/line the baking tin of your choice. Melt the butter and add the sugar, give it a nice little whisk and then slowly add the flour, eggs, cardamom and vanilla essence, stir this really well and pour into the baking tin. While this is cooking, pour a cup of sugar into a pan, add the lemon juice and a drop of water and stir until the sugar dissolves and you have a nice runny syrup, remove from the hob. When the cake has finished cooking ( around 25 minutes), remove from the oven and pour the syrup over the cake while it is still in the baking tin. Let it cool for five minutes and turn it out onto a serving plate.
Mix the mascarpone with some of the honey, so you have a nice thick but slightly runny mixture, pour this over the top of the cake and then sprinkle the grated green pistachios over the top, to make it look so darn pretty.
Scoff Away XX
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