Food & Wine
Cherry and cardamom cake with honey cream cheese
When I was in India last year I saw cardamom growing and that provided inspiration for this recipe. Topped with fresh cherries, this creation should impress everyone.
Serves: 12
Ingredients:
Cake
- 200g butter, softened
- 200g caster sugar
- 4 organic eggs
- 1 teaspoon vanilla extract
- 100g plain flour
- 150g ground almonds
- 2 teaspoon ground cardamom
- 24 cherries, halved and pitted
Icing
- 250g cream cheese
- Vanilla extract
- 4 tablespoons of honey
To decorate
- 15 fresh cherries with stalks intact
Method:
- To begin, preheat the oven to 180°C fan bake. Grease and line a 22cm cake tin.
- In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Beat in eggs, one at a time, then vanilla. Gradually fold in flour, ground almonds and cardamom.
- Pour batter into cake tin and dot with cherry halves. Bake for about 40 minutes. The cake is ready when it is golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cake to cool for around 10 minutes before turning out onto a rack.
- Meanwhile, make icing. In the bowl of an electric mixer, beat cream cheese until smooth and continue to add the other ingredients.
- Once cake is cool, apply a generous layer of icing and decorate with fresh cherries. Refrigerate in an airtight container for up to three days.
Mmm, doesn’t that sound delicious?
Written by Jorden Rondel. First appeared on Stuff.co.nz. Image credit: Emma Boyd / Stuff.co.nz.
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