Saturday, June 28, 2014

Cardamom Bundt Cake with Lime Coconut Butter


Happy summer guys! It sort of snuck up on me. I love living in Virginia because of the seasons. The transitions remind me to get back to myself every few months, clean up, get rid of extra stuff and be inspired. But recently with the end of school and an extended year due to extra snow days, summer just rolled on in and I was busy busy. We're taking a vacation in a couple of days and I'm so looking forward to that time to get away from all of the little to-dos, get some perspective again and just enjoy time with Chris in new cities. 

This Cardamom Bundt Cake is a refined version of my Cardamom Cake. I made just a few changes and I'm really happy with the updated cake. It's sweet, moist, has those delicious browned buttery edges and isn't overly spiced. I think it would be so good with a vanilla glaze, a ginger ice cream, maybe even a chocolate cardamom frosting. 

This cake from Roost is gorgeous and has the coconut butter drizzle topping I was aiming for. I heated the coconut butter (a spreadable puree of the coconut flesh) over a makeshift double boiler and it melted perfectly. However the moment I added the 3 T of honey, it all seized up back into a thick spread. Then I ran out of coconut butter. So for this post we have a cake topped with lime coconut butter. Tastiest at room temp as the topping gets a lot harder in the fridge. I'll try the coconut butter glaze again, but my problem was I didn't think it was sweet enough. The recipes I found called for only 1 T of honey and for me that just wasn't enough. So maybe I try agave, or stevia? Not sure- anyone out there tried it sweeter and found success? 

Cardamom Bundt Cake with Lime Coconut Butter
serves 12

Cardamom Bundt Cake
1/2 C (1 stick) butter
1/2 C yogurt
3/4 C honey
1/2 C maple sugar granules
4 eggs
1 tsp vanilla
3 C blanched almond flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground ginger
1/2 tsp ground cardamom

Lime Coconut Butter
1 C coconut butter
3 T honey
zest of 2 limes

Preheat the oven to 350 and butter a bundt cake pan, place on a baking sheet
First make the cake by mixing the yogurt, honey, eggs, vanilla and cooled melted butter
In a separate bowl mix the blanched almond flour, baking soda, salt, spices and maple sugar granules
Blend the wet into the dry until fully combined then pour into the buttered bundt cake pan
Bake around 50 minutes until the cake is browned, the top is not jiggly and the sides pull slightly away from the edges of the pan
Remove from the oven and let cool completely- 30 minutes to an hour before loosening the edges, gently shaking up and down to make sure the whole cake pulls away from the pan, then flipping over on to a serving plate.
To make the lime coconut butter, gently heat the coconut butter on the stove top over a double boiler and add the honey and lime zest
Mix well to combine and let cool to room temperature
Top the cake with the mixture and then form it with clean hands around the top of the cake


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