Spice Cake with Cardamom Cream
Ingredients
- Ingredients
- 6 eggs
- 300 grams softened butter
- 225 grams sugar
- 2 Tbsps Vanilla sugar
- 250 grams Pastry flour
- 50 grams ground almonds
- 1 tsp Baking powder
- 1 generous pinch Orange peel
- ½ tsp ground Cardamom
- ½ tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground allspice
- 75 grams Dark chocolate
- 1 pinch salt
- 150 milliliters Red wine
- also
- butter (for the mold)
- Pastry flour (for the mold)
- powdered sugar (for dusting)
- 200 milliliters Whipped cream
- 1 pinch ground Cardamom
- 1 tsp Orange peel
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Butter and flour a bundt pan.
Separate the eggs.
In the bowl of an electric mixer,
beat the butter with the sugar and vanilla sugar until creamy. Add the egg yolks one at a time, beating well after each addition until light and fluffy. Mix the flour with the almonds, baking powder, orange zest, cardamom, cinnamon, clove and allspice. Finely chop the chocolate. Beat the egg whites with the salt until stiff. Alternately beat the flour mixture and the red wine into the butter mixture, beginning and ending with the flour mixture. Fold in the egg whites. Finally, fold in the chocolate and scrape the batter into the pan. Bake until a toothpick inserted into the cake comes out clean, 50-60 minutes. Remove from the oven, cool briefly, then run a metal spatula around the center and side of the cake and invert onto a wire rack to cool completely. Dust with powdered sugar.
Just before serving, beat the cream with the cardamom until stiff, fold in the orange zest and serve with the cake.
