Coffee and Cardamom Cake

Since World Baking Day, 17 May, was coming up this week I decided some long overdue baking therapy was in order.

I had filed away this recipe a long while ago and the flavours of coffee and cardamom seemed like a warming combination to offset the touch of Winter’s cold fingers. The original recipe is made in a 23cm round cake tin, but I made it in 2 loaf tins. It’s perfect on the side of a good cup of coffee and equally good with some Karak chai.

Coffee and Cardamom Cake


200g butter, softened, plus extra for greasing
200g caster sugar
4 large eggs
2 tsp strong Instant coffee mixed with 3 Tbsp hot water
8 cardamom pods, seeds removed and ground or 1,5 tsp ground cardamom
250g self-raising flour


250g fresh cream
1 Tbsp icing sugar
5 cardamom pods, seeds removed and ground or 1/2 tsp ground cardamom


110g icing sugar
1/2 tsp strong Instant coffee mixed with 1-2 Tbsp warm water


Preheat the oven to 190C/375F/Gas 5.

Grease and line a 23cm deep cake tin or 2 loaf tins.
Place the butter and sugar into a bowl and whisk until light and fluffy.
Add the eggs, one at a time, beating between each addition until well incorporated.
Add the coffee and ground cardamom seeds and mix well, then fold in the flour.

Pour the mixture into the round cake tin or 2 loaf tins, transfer to the oven and bake for 20-25 minutes if in the round tin or 15-22 minutes in the loaf tins, or until golden-brown and well risen. Remove from the oven and allow to cool.

For the filling, place the cream into a bowl with the icing sugar and cardamom and whisk gently until the mixture forms firm peaks.

For the icing, place the icing sugar into a bowl, add the coffee and 1 Tbsp water and mix together until smooth. If it’s too thick add the other Tbsp water a few drops at a time.

To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake. Add a sprinkle of pistachios before the icing sets.


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