Cardamom Cashew Wedding Cakes Recipes

CARDAMOM CAKE

Cardamom Cake image

A great all rounder. Great texture and very simple to put together. I have been known to sub vanilla for the cardamon.

Provided by Tulip-Fairy

Categories Dessert

Time 45m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 3/4 cups flour
1 tablespoon baking powder
1/2 cup sugar
2 teaspoons ground cardamom
1/2 cup softened butter
1 egg
3/4 cup milk

Steps:

Heat oven to 180c fan.
Grease and flour a 23cm round cake tin.
Mix the dry ingredients in a bowl.
Add butter, egg, and milk and stir to a smooth batter.
Pour batter into tin, smoothing the surface with a spatula.
Bake in the lower half of the oven for approx 30 minutes.
Let cool before removing from tin.

CARDAMOM CASHEW WEDDING CAKES

Cardamom Cashew Wedding Cakes image

I found this recipe in a church cookbook published a couple of years ago. Since I love cardamom I had to try it and it does live up to expectations. These cookies are nice for the holidays or a bake sale. They are just a litle different. If you like cardamom you will like these, too.

Provided by Kathie Carr

Categories Cookies

Time 35m

Number Of Ingredients 7

Ingredients

2 c salted, roasted, cashews
2 c all purpose flour
1/2 tsp cardamom
1/2 tsp sea salt
1 c unsalted butter, at room temperature
1 c powdered sugar, divided
1 tsp vanilla extract

Steps:

1. Preheat oven to 350 degrees. Process cashews in a blender or food processor until finely ground. Stir flour, cardamom, and salt into cashews. Set aside.
2. With mixer beat together butter and 1/3 cup of the powdered sugar. Continue beating on medium speed for 3-4 minutes until light and fluffy. Mix in vanilla. Turn mixer speed to low and gradually add flour mixture, beating just until ingredients are combined. Do not over-mix or cookies will not be tender.
3. Using about 1 tablespoon of dough for each, shape dough into balls. Place these about 2 inches apart on ungreased cookie sheets. Bake for about 10-12 minutes, watching carefully so cookies do not over-bake or burn. Remove from oven. Cool for 3-4 minutes. Roll warm cookies in remaining 2/3 cup sugar.

VANILLA & CARDAMOM CAKE

Vanilla & Cardamom Cake image

A simple, light and fluffy cake, flavoured with vanilla and ground cardamom with an orange icing. Perfect for enjoying with a hot cuppa or a scoop of vanilla ice cream!

Provided by servings Author: Marie Rayner

Time 1h

Yield Yield: 8

Number Of Ingredients 15

Ingredients

200g butter, softened (7 ounces or 1 cup less 2 1/2 TBS)
170g caster sugar (14 TBS)
2 tsp pure vanilla extract
1/2 tsp ground cardamom
3 large free range eggs, beaten lightly
185g self raising flour (1 1/2 cups)
110g plain flour (3/4 cup)
125ml milk (generous 1/2 cup)
155g icing sugar (scant 1 1/4 cups) sifted
1/4 tsp ground cardamom
1/2 tsp vanilla
the finely grated zest of one orange
1 1/2 TBS butter, softened
milk or orange juice as needed (1 TBS or more)
Add 4 TBS sifted cocoa powder with the flour and increase the milk by a TBS

Steps:

Preheat the oven to 1808C/ 350*F/ gas mark 4. Butter a deep 8 inch round cake tin and line with baking paper. Set aside.
Beat the butter, vanilla, cardamom and sugar together until light and creamy. Beat in the eggs, a bit at a time, beating well after each addition. Sift both flours together. Fold the flour in alternately with the milk until well combined.
Spoon into the prepared cake tin, smoothing over the top. Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched. (Mine took closer to 55 minutes.)
Remove from the oven and leave to cool in the tin for 10 minutes before lifting out onto a wire rack to cool completely.
To make the icing, sift the icing sugar into a bowl along with the other ingredients, only adding enough orange juice or milk to give you a thick but spreadable icing. Spread over the top of the cake.

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