I love cardamom, Doug!

thanks for the recipe
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On Thu, 27 Jan 2005 22:05:06 GMT, "Doug Kanter"
> wrote:

> Anyone looking for a sort of unique cake? Try this. It never fails to
> generate conversation.
>
>
> Cardamom Cake
>
>
> ½ to ¾ cup crumbs made from vanilla wafer cookies
>
> 2 tbs butter (to grease pan)
>
> 2 cups all-purpose flour
>
> 1-1/4 cups sugar
>
> 2 tsp baking powder
>
> 2 tsp powdered cardamom
>
> ½ tsp salt
>
> 3 eggs, at room temperature
>
> 1-1/2 cups heavy cream
>
>
>
> Preheat oven to 350 F.
>
>
>
> Place 8-10 vanilla wafers between sheets of waxed paper and, using a rolling
> pin, grind into moderately coarse crumbs. Butter a 9" kugelhopf mold or
> Bundt pan. Pour in cookie crumbs and rotate pan to coat sides. The finer
> crumbs will stick, leaving the coarser crumbs in the bottom. Distribute
> these evenly - they'll become the topping on the cake. There should be
> about ¼" of the coarse crumbs.
>
>
>
> In large bowl of electric mixer, combine flour, sugar, baking powder,
> cardamom and salt. On low speed, blend in the eggs and heavy cream until
> thoroughly combined. Increase speed to medium and mix until the batter has
> the consistency of softly whipped cream, approximately 5 minutes. Pour into
> prepared pan. Bake until toothpick comes out clean, about 55 minutes. Turn
> out onto rack immediately and cool before serving.
>
>
>
> If desired, dust lightly with confectioner's sugar just before serving. If
> cake is to be stored more than a couple of days, wrap tightly and
> refrigerate.
>
>
>
> Tips:
>
> Ø Stick with name brand vanilla wafers, such as Nabisco. The store
> brands don't seem to have much vanilla flavor.
>
> Ø The original recipe called for only 1 tsp of cardamom. If you find
> the flavor too strong, go ahead and reduce it to this amount.
>


sf