Happy Sunday! Hope you are all doing okay. It’s likely that there are going to be lots of lockdown celebrations, so today I thought I would share a simple but delicious cake that would be perfect for a Spring celebration. Al turned 30 last month and requested a bake with white chocolate and cardamom for his birthday. Cue Mary Berry’s trusty all-in-one cake with a twist: a cardamom spiced sponge, topped with sweet white chocolate buttercream. You can easily half the quantities for a smaller cake too – reviews say it’s worth every gram of precious flour! To make the cake, you will need:
4 free-range eggs
225g caster sugar
225g self-raising flour
2 tsp baking powder
12 cardamom pods (or 2 tsp ground)
For the icing:
100g white chocolate
50g butter, softened
75g cream cheese
200g icing sugar
1/2 tsp vanilla extract.
Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper. Place the butter, eggs, sugar, flour and baking powder into a large bowl and beat together (using an electric hand whisk or stand mixer if you have one) until well combined.
Bash the cardamom pods with a rolling pin to release the seeds, tip into a pestle and mortar and grind the seeds until fine. Stir the ground cardamom into the cake batter, then pour the mixture into the prepared tins.
Bake for about 25 minutes until golden-brown and springy to the touch. Remove from the oven and leave to cool for 5 minutes then turn out to cool on a wire rack. To make the icing, gently melt the white chocolate in a bowl over a pan of just simmering water (be careful not to over heat the white chocolate otherwise it will not set). Stir until runny then set aside to cool and thicken a little. Whisk the butter and cream cheese together until fluffy and soft. Add half the icing sugar.
Whisk again, add the vanilla and the remaining icing sugar and whisk again. Stir in the white chocolate until combined. Transfer to the fridge for about 20 minutes until thickened to a spreading consistency.
Slice each cake in half horizontally to give 4 thin sponges (or if you’ve halved the mixture like me, simply leave them as is). Sandwich together with the icing and arrange on a cake stand so you have 4 layers of cake and 3 layers of icing leaving the top of the cake plain (or if you’ve halved the mixture like me, do a layer of icing between them and top with the rest). Sprinkle with grated white chocolate or icing sugar and serve.
What are you baking this weekend?
Recipe for white chocolate and cardamom cake via Mary Berry.