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Cardamom cake with cherry custard
Sep. 25th, 2020 02:14 pmThis week I had an excuse to do some baking, so I made cardamom cake with cherry custard:
Brandied cherry recipe
Adapted from Leslie Mackie's Macrina Bakery & Cafe Cookbook.
1/2 cup sugar
1/4 cup brandy
1/4 cup Calvados (apple brandy)
1 tbsp. vanilla extract
2 cups pitted sour cherries (can be frozen)
Combine sugar, brandy, Calvados, and vanilla in a saucepan. Heat and stir until the sugar is dissolved. Add the cherries and cook on medium-low heat for about five minutes, or until frozen fruit is thawed. Steep for an hour.
Cherry custard
Spoon the cherries from a batch of brandied cherries into a food processor or blender. Puree. Add a 12-ounce package of silken tofu (I used soft tofu, but you could substitute firm for a more puddinglike texture). Puree to mix.
Serve with fresh berries, or use as cake filling, as described below.
The leftover brandied cherry juice is a brilliant red highly reminiscent of the cordial in Anne of Green Gables. I mixed some of it with elderflower tonic and a lot of ice to make a refreshing pink drink.
Cardamom cake
Adapted from a New York Times recipe for cardamom cream cake (link may be paywalled).
12-16 tbsp. (1 ½-2 sticks) unsalted butter, at room temperature
3 cups flour
4 egg whites
1 cup milk
1 tsp. vanilla extract
1 ½ cups sugar
1 tbsp. plus 1 tsp. baking powder
½ tsp. ground cardamom (I would try 1 tsp. next time)
pinch of salt
Preheat oven to 350 degrees. Butter two round 9-inch pans and line with parchment. Sift the dry ingredients together, including the sugar. Whisk the milk, egg whites, and vanilla together. Lightly cream the butter (I used a hand-held electric mixer). Mix in the dry ingredients and about a third of the milk and egg white mixture. Blend. Add the remaining liquid in two batches, blending between each batch. Pour batter into the prepared pans and smooth the top with a spatula. Bake for 25-35 minutes or until a tester inserted in the center is clean. Cool on a wire rack before unmolding.
To assemble, place one layer on a large plate, spread with about 2/3 of the cherry custard, place the other layer on top, and spread with the remaining custard.
Brandied cherry recipe
Adapted from Leslie Mackie's Macrina Bakery & Cafe Cookbook.
1/2 cup sugar
1/4 cup brandy
1/4 cup Calvados (apple brandy)
1 tbsp. vanilla extract
2 cups pitted sour cherries (can be frozen)
Combine sugar, brandy, Calvados, and vanilla in a saucepan. Heat and stir until the sugar is dissolved. Add the cherries and cook on medium-low heat for about five minutes, or until frozen fruit is thawed. Steep for an hour.
Cherry custard
Spoon the cherries from a batch of brandied cherries into a food processor or blender. Puree. Add a 12-ounce package of silken tofu (I used soft tofu, but you could substitute firm for a more puddinglike texture). Puree to mix.
Serve with fresh berries, or use as cake filling, as described below.
The leftover brandied cherry juice is a brilliant red highly reminiscent of the cordial in Anne of Green Gables. I mixed some of it with elderflower tonic and a lot of ice to make a refreshing pink drink.
Cardamom cake
Adapted from a New York Times recipe for cardamom cream cake (link may be paywalled).
12-16 tbsp. (1 ½-2 sticks) unsalted butter, at room temperature
3 cups flour
4 egg whites
1 cup milk
1 tsp. vanilla extract
1 ½ cups sugar
1 tbsp. plus 1 tsp. baking powder
½ tsp. ground cardamom (I would try 1 tsp. next time)
pinch of salt
Preheat oven to 350 degrees. Butter two round 9-inch pans and line with parchment. Sift the dry ingredients together, including the sugar. Whisk the milk, egg whites, and vanilla together. Lightly cream the butter (I used a hand-held electric mixer). Mix in the dry ingredients and about a third of the milk and egg white mixture. Blend. Add the remaining liquid in two batches, blending between each batch. Pour batter into the prepared pans and smooth the top with a spatula. Bake for 25-35 minutes or until a tester inserted in the center is clean. Cool on a wire rack before unmolding.
To assemble, place one layer on a large plate, spread with about 2/3 of the cherry custard, place the other layer on top, and spread with the remaining custard.