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Cardamom Coffee Cake


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#1 Stone

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Posted 05 March 2018 - 02:30 AM

A friend has been making this cardamom coffee cake for a while, and everyone loves it.

 

It's pretty basic, not much technique needed.  Which is probably why I was able to get the frosting on without a lot of sturm and drang.  (It's not pretthy, of course.  I find frosting a cake to be as frustrating as plastering a wall.)  I used 9" pans instead of 8", so the cake is a little short.

 

It came out pretty good.  I toasted the cardamom before grinding it and the aroma filled the apartment.

 

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#2 joethefoodie

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Posted 05 March 2018 - 02:19 PM

Good job.

 

My only suggestion is that if you're going to be doing a bunch of baking (which is great), get a bunch of various sized cake pans, pie pans, baking sheets, etc.  They're certainly inexpensive enough, even for good quality ones.

 

And precut parchment is your friend - wax paper sucks.



#3 voyager

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Posted 05 March 2018 - 08:24 PM

Hear the man.


It's not my circus,

not my monkeys.


#4 Stone

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Posted 05 March 2018 - 09:13 PM

Good job.

 

My only suggestion is that if you're going to be doing a bunch of baking (which is great), get a bunch of various sized cake pans, pie pans, baking sheets, etc.  They're certainly inexpensive enough, even for good quality ones.

 

And precut parchment is your friend - wax paper sucks.

 

I usually use parchment paper, but ran out.

I used to run to Broadway Panhandler when I needed a pan, but alas.  And I don't really have space in the apartment for too many pans.  



#5 voyager

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Posted 05 March 2018 - 10:39 PM

 


 

I usually use parchment paper, but ran out.

I used to run to Broadway Panhandler when I needed a pan, but alas.  And I don't really have space in the apartment for too many pans.  

 

 

Put an 8" in a  9", do it again with a second pair, put one set on top of the other -> 4 pans in a space 10" square x 4" high.   Go bananas and put a 7" pan in each nest.    6 pans in the same space.    It really makes life easier in the long run.    Cause it looks like you are playing some serious baking games.   


It's not my circus,

not my monkeys.


#6 Sneakeater

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Posted 06 March 2018 - 04:38 AM

You know, it's not unpretty.


Bar Loser

MF Old

#7 AaronS

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Posted 06 March 2018 - 05:04 AM

looks better than what I make, which no one complains about.

#8 FoodDabbler

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Posted 06 March 2018 - 08:06 AM

1) Nice cake.

 

2) Nice-looking cake. Particularly because you jettisoned the original

decoration suggestions of whole coffee beans -- there are lawsuits in

broken teeth lurking there -- and whole cardamom pods -- there are

lawsuits in shattered tastebuds lurking there -- for sensible sprinkles.

 

3) Did you toast the whole cardamom pods? Then grind the whole ones,

or just the seeds?

 

4) At the risk of annoying the orikle, here's a link to a discussion of

another excellent cardamom cake on an even more "moribund" site.



#9 Orik

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Posted 06 March 2018 - 07:00 PM

How are your posts different from the La Gringa spammer? 

 

p.s. I don't even understand how someone can ice a cake and not make it mirror glazed these days.


sandwiches that are large and filling and do not contain tuna or prawns

#10 Stone

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Posted 06 March 2018 - 07:33 PM

It wasn't easy!



#11 Stone

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Posted 06 March 2018 - 07:46 PM

3) Did you toast the whole cardamom pods? Then grind the whole ones,

or just the seeds?

 

yes, I toasted whole green pods and ground them.



#12 FoodDabbler

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Posted 09 March 2018 - 04:21 AM

 

yes, I toasted whole green pods and ground them.

 

Skins and all, or just the seeds?

 

Sorry for the excessively personal questions, but I'm a fan of cardamom

and am curious about the various ways in which people use it.



#13 joethefoodie

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Posted 09 March 2018 - 05:55 PM

 

 

yes, I toasted whole green pods and ground them.

 

Skins and all, or just the seeds?

 

Sorry for the excessively personal questions, but I'm a fan of cardamom

and am curious about the various ways in which people use it.

 

 

Isn't there a thread on Hungry Onion?



#14 FoodDabbler

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Posted 10 March 2018 - 12:07 AM

 

 

 

yes, I toasted whole green pods and ground them.

 

Skins and all, or just the seeds?

 

Sorry for the excessively personal questions, but I'm a fan of cardamom

and am curious about the various ways in which people use it.

 

 

Isn't there a thread on Hungry Onion?

 

Et tu, JTF? And after I pointed you to your future in cricket?

 

(My god, the resistance you MFers have to the idea that there's a big

world out there -- and that you should go out into it a bit more!)

 

In any case, I'm curious if Stone ground the cardamom with or without

the skins on. It's a simple, practical question. If Stone wishes to answer

I'd be grateful. If he does not, I'll take it on the chin and soldier on.



#15 joethefoodie

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Posted 10 March 2018 - 02:33 PM

If indeed, you feel this way:

 

Sorry for the excessively personal questions, but I'm a fan of cardamom and am curious about the various ways in which people use it

 

 

I'm sure you could garner quite a bit of response over at eGullet, mostly moribund in the restaurant review department, but still somewhat active with things to do about cooking.