White chocolate and cardamom rosewater sponge

White chocolate and cardamom rosewater sponge

By
From
Bake and Decorate
Serves
8
Photographer
Laura Edwards

Th is is very delicately flavoured and the tastes of white chocolate, cardamom and rosewater marry beautifully. White chocolate ganache, which forms the filling, can be tricky. I've had my best success using Swiss white chocolate.

For the cake

Ingredients

Quantity Ingredient
130g unsalted butter, softened, plus more for the tin
20 green cardamom pods
170g self-raising flour
100g white chocolate, chopped
130g white caster sugar
2 eggs, beaten
1 teaspoon vanilla extract

For the ganache

Quantity Ingredient
100g white chocolate, finely chopped
100ml double cream
2 teaspoons rosewater

For the glace icing

Quantity Ingredient
150g icing sugar, sifted

To decorate

Quantity Ingredient
A summer garden
or Rose petal heart

Method

  1. Preheat the oven to 180ºC. I make this cake in a heart-shaped tin measuring 23 cm at its widest point and 6.5 cm deep, but otherwise use a 20 cm diameter, 7.5 cm deep, round tin. Butter the tin very well, then line with baking parchment.
  2. Deseed the cardamom pods: split them with the point of a knife, empty out the little seeds and grind them to a powder in a pestle and mortar. There may be a few pieces of husk mixed in, so sift the cardamom powder together with the flour to remove them.
  3. Place the chocolate in a food processor with half the sugar. Process until as fine as possible. Take 2 tablespoons hot water – not boiling water or the chocolate will seize – and leave it until you can just dip in your finger. Dribble it into the chocolate, processing until most has melted. Add the remaining sugar and the butter, cut into knobs, and process well. Add the eggs, flour and vanilla and mix again. Don’t worry if there are tiny pieces of chocolate left in the batter.
  4. Pour into the tin and bake for 25–30 minutes or until a skewer comes out clean. Rest in the tin for a few minutes, then turn out on to a wire rack, removing the papers. Leave until absolutely cold.
  5. Meanwhile, make the ganache. Place the chocolate in a bowl and, in a pan, bring the cream and rosewater to the boil. Pour the cream over the chocolate, leave it for a few seconds, then gently stir until smooth. Leave until cold, chill slightly, then whisk until it thickens.
  6. Split the cake in half and invert so the flat base forms the top. Fill with the ganache and top with the second layer of cake. Place the icing sugar in a small bowl and add 1 ½–2 tablespoons water until thick enough to coat the back of a spoon. Pour it over the cake and allow to drizzle down the sides.
Tags:
Baking
Cakes
decorating
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