11-year-old volunteered to bake a cake for our local church’s annual festival this year. We settled on Ottolenghi’s pound cake – the version with an adult flavor (!) because being 11-year-old is no longer a kid. She’s preteen. Oh wow, should we start biting our nails now? This is too fast!
Coffee and cardamom pound cake
(Adapted from Ottolenghi’s Sweet)
For a 9″ bundt cake:
90 ml milk (at room temperature)
6 eggs (at room temperature)
2 tsp vanilla extract
300 g all purpose flour
2 tsp baking powder
3/4 tsp salt
300 g sugar
300 g butter (at room temperature)
About 30 cardamom pods (peeled, and ground to about 1 tsp)
2 tsp espresso powder + 2 tsp Dutch-processed cocoa powder + 1 tbs warm milk
2 tbs warm milk
2 tsp espresso powder
180 g confectioners’ sugar
To bake the pound cake:
- Preheat the oven to 350F.
- Grease and flour a 9″ bundt pan.
- In a medium bowl, whisk milk + eggs + vanilla extract.
- In a large bowl, whisk flour + baking powder + salt + sugar.
- Add the butter + 1/2 wet ingredients in step (3) to the dry ingredients in step (4)
- Use and handheld mixer to mix until combined.
- Gradually add half of the remaining wet ingredients and mix until combined.
- Add the remaining wet ingredients and mix until fully incorporated.
- Divide the batter into 2 bowls.
- In the first bowl, add ground cardamom to the batter.
- In a small bowl, mix 2 tsp espresso powder + 2 tsp Dutch-processed cocoa powder + 1 tbs warm milk.
- In the second bowl of batter, add the espresso-cocoa mixture.
- Pour the two mixtures into the bundt pan: 2 blocks of each color.
- Use a skewer to make a swirl once through the batter to create a marble effect.
- Bake for 50 minutes.
- Remove from the oven and set aside for 10 minutes.
- Revert the cake onto a wire rack to cool completely.
To make the icing:
- In a medium bowl, combine espresso powder + warm milk.
- Whisk in confectioners’ sugar until smooth.
- Note: add a few drops of milk if the icing is too thick. Or add a few more pinches of sugar if the icing is too watery.
- Spoon the icing all over the cooled cake and let the icing drips down the sides.