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Almond Cardamom Cake with Rhubarb & White Balsamic Syrup

Almond Cardamom Cake with Rhubarb & White Balsamic Syrup

Almond Cardomom Cake with Rhubarb & White Balsamic Syrup

Serves 8-10 

Rhubarb:
6 stalks rhubarb, chopped into 5 cm batons
100ml Giusti white balsamic condiment
100ml water
8 Spice Trader cardamom pods , lightly crushed
80g caster sugar
¼ tsp Spice Trader ground cinnamon
2 strips orange peel 

Place all ingredients in a non-reactive baking dish, cover with foil and bake for 30 minutes at 180°C. 

Cake:
1 packet Lubecker marzipan
200g caster sugar
250g butter, at room temperature
Finely grated zest of 1 orange, plus extra
¾ tsp freshly ground Spice Trader cardamom seeds
6 eggs
140g Girolomoni ’00 flour
20g cornflour
1½ tsp baking powder
Pinch salt
20g shelled Torres roasted pistachios , finely chopped
Icing sugar, to dust
Yoghurt or cream, to serve 

Preheat oven to 180ºC. Grease and flour a 23cm bundt tin.

In a blender combine the marzipan and sugar for 3 minutes. Add the butter, orange zest and cardamom and continue to beat for 3 minutes. Add the eggs one at a time, beating well in between. Sift flour, cornflour, baking powder and salt then add to the batter mixing until just combined. Pour into the tin and bake for 40 minutes or until a skewer comes out clean. Cool for 15-20 minutes.

Once cooled, invert the cake onto a cake plate. Scatter with extra orange zest, pistachios and a dusting of icing sugar. Serve with the baked rhubarb, some of the white balsamic syrup and a dollop of yoghurt or cream.

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