Tuesday, 3 January 2012

Coffee-Iced Cardamom Cake: Random Recipe 12

On a sleepless night at around 2am, some time at the end of December, I bought myself a late Christmas present on my Kindle. It was The Flavour Thesaurus by Niki Segnit. It's not a cookery book as such, more a collection of ideas for ingredients that go together, with a few recipes scattered in the text, throughout. The author suggests, amongst other things, that we try goat's cheese with chocolate, ginger with coffee and make Rice Krispie cakes with chilli flakes (she calls them Krakatoa cakes). The odd recipe is mentioned, and so, sticking to the rules of this month's Random Recipe challenge (your newest cookery book) this is the book that I used.

 

I don't know if it's easier or more difficult to pick a random recipe on a Kindle; you don't have pages to flick through as such, but at least the pictures don't tempt you along the way. Bit more cold and clinical, tapping the clicky little button. 

 

Anyway, I picked a random location and looked for the nearest recipe. It was one for Coffee-iced Cardamom Cake. I was relieved: after a random creamed cabbage recipe and some rather 1990s-style pork kebabs, I was really looking forward to this one. I scanned through and realised I had all the ingredients I needed. So, with a clutter of bowls and spoons I set to work.

The cardamom was fragrant and aromatic and I was relieved that, once in the oven, it didn't smell like curry. It just smelled like an eggy, slightly citrussy vanilla cake.

The coffee icing was poured and drizzled over and I couldn't wait for it to set, to cut into it with a crackling of icing, and see what it would taste like.
With the seeds from 12 cardamom pods, it does taste strongly of the stuff, which is lucky as I love it. And the roasted flavour of the coffee worked brilliantly with the heady, spiced-citrus of the cardamom. It tasted and looked elegant; the kind of cake you'd be served in dainty little wedges at a posh tea party.

If you're looking for some inspiration for different food pairings, and if you can get your hands on this book, do. I'm not even half way through and it's giving me lots of ideas already. Now. Krakatoa cake, anyone?