Roasted Cardamom and Coffee Pound Cake
INGREDIENTS
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oven to 325
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1 1/2 cups sifted cake flour
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 tsp baking powder
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2 tsp toasted and finely ground cardamom seeds (measured after grinding)
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Whisk the above dry ingredients together and set aside.
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1/2 cup sour cream or creme fraiche
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1 1/2 tsp instant espresso powder
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1 tsp vanilla extract
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Mix the sour cream, vanilla seeds, and espresso powder together, until the espresso powder completely dissolves. Set aside.
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4 ounces (1 stick) butter, at room temperature
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1 1/4 cups sugar
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3 large eggs
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Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
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Add the flour to the butter and sugar, alternately with the sour cream. Blend until combined, and then spread in a greased loaf pan.
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Bake for about 50 minutes or until a toothpick comes out clean.
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Vanilla Bean Glaze
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1 cup confectioner’s sugar
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seeds from 1 vanilla bean
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heavy cream (a few Tablespoons)
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Mix the sugar and vanilla seeds together, then add the cream, slowly, until you get a thick but spreadable glaze. Glaze the cake when it’s completely cool.
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