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Indian Cooking in Holland

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Cakes, Tarts, Cupcakes and Cookies

Malabar Coast Cardamom Cake with Rosewater Honey Buttercream

May 24, 2017 by Rakhee

As much as I have loved the wintery melancholy of the Dutch weather over the years, my heart all of a sudden craves all things warm. Where I roam the streets in just a light dress and Indian slippers. Where I feel free. Winter and a very mild spring this year leaves little room for feeling free. The ever many constraints of volumes of clothing have made me feel almost claustrophobic.

Summer with its never ending amounts of bounty left me spell bound during my India trip this year. For so long, while I lived in India, many moons ago, I craved to leave and see the world. I suddenly find myself longing to go back. To explore more of its unsurmountable beauty. The warmth and generosity of it people. And the crazy variety in its food.

I was lucky to host my first food photography workshop at Coorg just a few months ago. The area is so rich in its bio diversity that it is difficult to keep up. The last year or so I have been fascinated with plants and flowers and using them as an important element in my photography and I could help but fantasise about living in such a rich area with not just its plants but also its spices.

The resort where the workshop took place has done a fantastic job of keeping the resort in line with its surroundings. Every detail carefully thought out. I feel in love with it!

The cardamom comes from their tiny shop on the premises of the Orange County Resorts. I have always been in love with cardamom and this particular brand is the of the highest quality.

Did you know that cardamom is used a natural mouth fresher? Just put one cardamom in your mouth and suck on it for hours. It gives a lovely fragrance!

 

Cardamom Cake with Rosewater Honey Buttercream
 
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Author: boxofspice
Ingredients
  • For the Cardamom Cake
  • 350 grams all purpose flour
  • 4 large eggs + 1 egg yolk, at room temperature
  • 200 grams butter, at room temperature
  • 350 grams sugar
  • 125 grams sour cream
  • 180 ml milk, at room temperature
  • 1 tbsp vanilla extract
  • 4 tsps baking powder
  • ½ tsp salt
  • 1½ tsps crushed cardamom ( I used Malabar Coast, but you can use any good quality cardamom pods)

  • For the Rosewater Honey Buttercream
  • 4 large egg whites
  • 300 grams sugar
  • 400 grams butter, softened
  • ½ tsp salt
  • Pinch cream of tartar
  • 1½ tbsps vanilla extract
  • 5 tbsps honey
  • 2 tbsps rosewater
Instructions
  1. For the cake, preheat oven to 350°F/175°C.
  2. Butter and flour, three 6” circular cake pans. Tap the pans to dump out the excess flour.
  3. Combine the flour, cardamom, baking powder, and salt in a medium bowl and set aside. Mix the milk and vanilla together in a large measuring cup.
  4. Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream the butter on low until blended. Increase the speed to high and beat until pale and fluffy, about 5 minutes.
  5. Reduce speed to medium-low and add the eggs one at a time, beating until combined after each addition.
  6. With the mixer on low, alternate adding ¼ of the flour mixture followed by ⅓ of the liquid mixture, beating until combined after each addition. Scrape the bowl with a spatula between additions.
  7. Divide batter between cake pans and smooth with a spatula. Bake until golden and a skewer inserted in the center of the cake comes out clean, about 30 minutes.
  8. Cool the cakes for 15 minutes and then carefully turn out on a wire rack to cool completely.
  9. For the buttercream, in a double boiler, heat the eggs with the sugar. Make sure to use a metal bowl. Glass holds heat and you’ll eventually want this mixture to cool. Whisk the eggs and the sugar so the sugar dissolves completely.
  10. After it’s heated to 160ºF/70°C, (or the sugar is completely melted) whip the mixture until stiff peaks form.
  11. Once you have stiff peaks and the bowl is cool to the touch, start adding the soft butter.
  12. Once all the butter is incorporated, beat on high until the meringue becomes smooth and fluffy, about 8 minutes. Mix in the vanilla extract, rosewater and honey, about 1 minute more.
  13. To assemble the cake, first level all the cakes. Place the cake on a cake stand dome-side up. Using a serrated knife, move the knife back and forth in a sawing motion to remove the crown. Keep the knife level as you cut. Repeat with the other cakes.
  14. Place the first layer of cake on a stand. Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness. Repeat with the second and third layer. Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Decorate as desired.
3.5.3208

 

 

Related Posts

  • Vegan Atta Nankhatai / Cardamom Cookies
  • Upside Down Orange Cake
  • JAIPUR Food Photography Workshop 3 – 7 October

Tagged With: beautiful india, cardamom, cardamom cake, coffee, coorg, india, indian spices, rosewater, sponsored post

Comments

  1. Teresa Blackburn says

    May 24, 2017 at 4:57 pm

    Beautiful, just beautiful in all ways. Your site is lovely. I want to travel to India some day!

    • Rakhee says

      May 25, 2017 at 10:31 am

      Thank you so much teresa. I hope you do go to India one day! It is a magical land.

  2. Yasmin says

    May 29, 2017 at 11:03 am

    Your photographs are absolutely stunning! There is so much magic, moodiness and beauty in every capture! I adore cardamom and how it elevates anything that is spiced with it! I do hope you continue to do more workshops based in India, although I won’t be able to come to your Jaipur workshop this year, I really hope to come to another one you hold in the future. Xx

    • Rakhee says

      May 29, 2017 at 12:16 pm

      Dear Yasmin,
      Forget my pictures, yours are so beautiful my dear! I would love it if you came to one of my workshops in India as I would love to meet you. I do have one on Holland as one in July if you feel like coming to that one! I’m so glad to have found you! xx

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Hi my name is Rakhee! I’m Indian, lived in the US and then moved to The Netherlands (hence the sari clad lady on the bike!) I am a graphic designer/ photographer and boxofspice is the space where I bring the two together. [Read more...]

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Garlic is a precious and loved spice in my kitchen Garlic is a precious and loved spice in my kitchen. My kid actually digs her nose to savor its aroma when I cook with it. Indian food wouldn't be what it is for me without it. And what a ton of health benefits. Our ancestors knew their stuff. See my stories for some benefits that worked for me.
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Another year gone by, and there is nothing better Another year gone by, and there is nothing better than to have a quiet day with a slice of chocolate cake that you made yourself 😊

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What a wonderful weekend with the an amazing initi What a wonderful weekend with the an amazing initiative from @festifoodbelgium to make Michelin star food so accessible. Thank you @visitmons for having me and letting us see such a beautiful part of Belgium.
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Finally after nearly 5 years of being away I'm goi Finally after nearly 5 years of being away I'm going home to India this summer. Just can't wait. I mean I'm going to drown myself in dal 🤣. 
Do you ever get sick of your own cooking? I know I am! This is arhar dal, the simplest and the best comfort food ever.. 
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It's been a while and so many of you have been so It's been a while and so many of you have been so kind to constantly ask me what's up. I think I owe you all some answers. My health has been up and down. Don't know if it's serious or not yet 😊 and an existential crisis continues. Well to be fair I've been in one for 30 years 🤣.
I've missed being here (the honest connections) and then again not (the intense superficiality). At my age the competition is too much (been there done that) and the blatant discrimination too much to handle. 
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Right now I'm charging up... it's taking the longest... must be my old bones needing all that power!
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I spend my time cooking old favorites though, for people in my life that just don't want anything else haha. So here is a plum galette because they are in season and so delicious. I made it few days ago and it was gone the same day. 💕
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Merry Xmas everyone. @oranjepixels and I made this Merry Xmas everyone. @oranjepixels and I made this Yule log together and it was so delicious. I'm always sad when this season comes to an end. 
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I know I've been gone and I hope you haven't forgo I know I've been gone and I hope you haven't forgotten me. I'm here but don't really check instagram a lot. I'm wading through life right now trying to find solid ground. 
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