Ingredients
- 227 g (2 sticks) Margarine
- 10 g BreadcrumbsUse dried breadcrumbs in this recipe
- 295 g (2 1/2 cup) All-purpose flourThis recipe calls for the cake flour, and you can make it on your own, by removing from each cup of used flour 2 tbsp all-purpose flour and adding 2 1/3 tbsp cornmeal instead. Then sieve a few times.
- 1 1/2 tsp CardamomYou'll need to grind it right before making this cake
- 3 tsp Baking powderGet the one with the cream of tartar for better chemical reaction
- 1/2 tsp Kosher Salt
- 60 g (1/2 cup) Walnuts
- 300 g (1 1/2 cup) + 2 tbsp Sugar
- 4 EggsYou should get bigger ones
- 230 g (1 cup) Sour cream
- 2 ml Rum extractAny flavor of this kind may work, so you can substitute it with vanilla extract or rum
- 1 tsp Espresso PowderYou can make your own by getting coffee grouts. Drain any liquid, spread the grouts on the baking tray, set it in the oven for one hour at 50-75°С. When it cools down, grind it once again
- 1/4 tsp Unsweetened Cocoa Powder
- 2 tbsp Milk
- 85 g (2/3 cup) Confectioners' Sugar
Directions
That’s one of the easiest coffee cakes to try. You will only need to make the basic cardamom cake and coffee glaze. And the overall baking solution suits well any event, so let’s start.
Steps
1 Done | This cake doesn't need too many exotic components to make it. Prepare everything you need before starting all these baking matters. |
2 Done | Grind the cardamom. The freshly ground spices always provide more flavor. |
3 Done | Combine the regular flour with cornmeal and salt. |
4 Done | Pour the ground cardamom over the dry ingredients. |
5 Done | Combine with baking powder. |
6 Done | Pulse 2 tbsp of sugar and walnuts in the food processor until they are finely ground, but that shouldn't take too long, as otherwise you'll get the praline paste instead. |
7 Done | Get the margarine and the rest of sugar combined in the mixing bowl. |
8 Done | Use the electric mixer to whisk them on medium speed. The mixture should become light in its texture. |
9 Done | Beat the eggs into the glass. This way it will be easier to transfer them into the mixing bowl. Slightly whisk. |
10 Done | Add the rum flavor into the eggs. |
11 Done | Gradually pour the egg mixture into the bowl of your food processor. |
12 Done | The batter should be beaten until it's pale yellow. |
13 Done | Mix the walnut paste into the batter. |
14 Done | Pour 2 1/2 tablespoons of your flour mixture into the bowl with low speed of the mixer. Then add 1 tbsp sour cream. |
15 Done | Keep changing these two components when adding them. But you should end with the sour cream. |
16 Done | Make the breadcrumbs. |
17 Done | Watch the batter, it's time to transfer it into the mold. |
18 Done | Use some butter and dust the mold with breadcrumbs. |
19 Done | Add a bit of margarine. |
20 Done | Pour your batter into the prepared mold. |
21 Done | Bake the cake for 45 minutes (it may take slightly longer, so check with a toothpick) at 180°С (360°F). |
22 Done | Let it cool before transferring onto the cake plate. |
23 Done | Mix cocoa with sugar. |
24 Done | Stir the espresso powder into the future glaze. |
25 Done | Combine with milk. |
26 Done | Mix it thoroughly. |
27 Done | Carefully drizzle the glaze over your cake. Enjoy! |
