Thursday, August 12, 2010
CARDAMOM CARAWAY SEED CAKE
This is an unusually flavored cake with a light texture..Keeps well on the shelf for a few days.Tastes best the following day after baking it..Moreover its damn too easy to make !!Those who are fond of cardamom flavor will find its aroma too tempting..Once the cake cools down to room temperature,keep it airtight in a Tupperware container for one day and open it next day morning.. Believe me,the vanilla-cardamom combo aroma you get,will be too yummy to resist!!..
Self Raising Flour--1 &1/4 cups
vanilla flavored custard powder--1/4 cup
sugar--1 cup powdered
softened butter--125 gms
caraway seeds (cake jeera)--1 tsp.
METHOD:-Take a medium bowl and put all the wet ingredients into it..
Put the flour, custard powder, cardamom powder and powdered sugar into a sifter and sift them into the bowl containing the wet ingredients..
Sprinkle the cardamom powder as well.. Now using the hand mixer beat all the ingredients well at low speed for one minute and then at medium speed for a few minutes till the batter color changes to a lighter shade.. Scrape down the sides of the bowl while beating..Do not over beat..
Now sprinkle the caraway seeds and fold it into the batter.. Pour it into a greased ring mould..
Bake in a preheated moderate oven(180 degrees) for almost 35 minutes, or till done and springy when touched..
The top may crack a bit.. But do not worry..You will get a yummy light textured cake of unusual flavor..
You may frost this cake using the simple CARDAMOM GLAZE ICING
METHOD:-Turn out the cake while still warm onto a cake stand..
Take one cup of very finely powdered sifted sugar or icing sugar in a bowl.. Sprinkle 1/2 tsp of cardamom powder.Add 1 drop of vanilla essence and one tsp of softened butter and 2 table spoons of boiling water..Beat well to get a smooth glaze.. Pour it immediately over the warm cake.. Let the glaze drip down..
Cut into rounds using a serrated knife.