Recipe by Theresa Albert.
Ancient and primitive people have known for millennia that spices like cinnamon and cardamom contribute rich and mysterious nourishment, enhancing the very essence of life. Fascinating that a product of tree bark and the unripe seed pod of a small plant can be baked into an exquisite temptation I call Sin-amon Cake. Top with a dollop of whipped cream and enjoy with a cup of rooibos tea.
1 cup cake and pastry flour
1 cup organic whole wheat flour
1-1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1 pinch cayenne pepper
1 pinch ground allspice
1 tsp cracked cardamom
1/2 cup butter, softened at room temperature
1-1/4 cup organic cane sugar (plus more for topping)
2 large eggs
1 cup buttermilk
Sift flour, baking soda, salt, cinnamon, cayenne pepper and allspice together.
Place cardamom pods on a cutting board and use the bottom of a heavy skillet to crush them. Discard green pod covers and crack remaining black seeds. Add half to flour mixture, set aside remaining half to top cake.
Use a blender to mix together butter, sugar and eggs in a separate bowl.
Add flour mixture to butter mixture, one cup at a time, alternating with buttermilk until it is well blended but not over-mixed.
Pour into two 8 inch buttered cake pans.
Bake for 20 minutes then sprinkle top with a few teaspoons of cane sugar mixed with remaining cracked cardamom and bake for further 5-10 minutes.
Serve topped with real whipped cream.
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E-Z Deco Icing Pen, CA$10