The day I made this Cardamom Coconut-water Cake was a rather excellent day.
I got a puffy envelope in the mail from my niece, CW. She sent me a super cool painting encrusted with black sparkles. I love this painting!
CW, you rock. Thank you from Auntie Fozz. Tell your mom you deserve cookies with pink sprinkles on them daily. And while we’re at it, CW, tell your mom you still recall that awesome non-treehugger ketchup your fabulous Aunt Fozzie let you sample in NYC. Also tell her…whoops, sorry about that.
Wanna see what pink-cookie happiness looks like?
I’d been thinking about making a light, fluffy cake and since my day started with art I decided to get creative. Lately, I have a crush on cardamom. I’m always amped about fruits I haven’t experimented with yet and I had a young coconut I wanted to try. Clearly, I was undeterred by the challenges of new ingredients.
I watched this video tutorial on how to open a young coconut that did not involve a screwdriver but I didn’t exactly dole the death blow with my knife. I hate to say it but I wimped out as I was about to whomp a blade into the coconut so I ended up with a nick rather than a clean dig. Enter the screwdriver.
Worked. Everything worked that day. The sun shot through the gray, morning sky and whipped the haze into cartoon cloudpuffs. I got art. And my Cardamom Coconut-water Cake turned out fluffy with a gentle whisp of cardamom and a quiet hint of coconut.
I spent a little extra time prepping the spices and got out the screwdriver for this cake. I had whole vanilla beans and cardamom in the pods, a gift from Belle-Mere, brought back from a spice store she visited in Dubai. Belle-Mere is my husband’s mother but don’t you go thinking of her as…put on the earmuffs, Belle-Mere…mother-in-law. She didn’t like the sound of that so we’ve opted to go French even if I can’t figure out how to add a frenchy, left-angled dash over the first “e” of Mere.
It’s so cool to cut fresh cardamom pods open and see the black seeds, exotic and fragrant. Like I said, I have a crush on cardamom. And whole vanilla bean is intoxicating. If you haven’t sliced open a whole vanilla pod to reveal the black, sticky beans inside then I think you should just so you can breathe in the fat scent of fresh vanilla.
Cardamom Coconut-water Cake bakes up light, not too sweet and is best when served with a dollop of fresh whipped cream. I had a slice with coffee while I chillaxed in the early evening sun feeling lucky, loved and all sorts of pink-cookie happy.
See what a little sparkly art can do for a day? I’m sparkling right back at ya, CW.
Recipe: cardamom coconut-water cake
Summary: cardamom and coconut water cake
- seeds from 2 cardamom pods
- beans scraped from 3 inch piece of whole vanilla
- coconut water from 1 young coconut
- 1 1/3 cups unbleached flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 Tablespoon coconut butter
- 2 eggs
- 1/8 teaspoon vanilla extract
- 3/4 cup sugar
- Preheat the oven to 350 degrees
- Open the young coconut and empty the coconut water into a small saucepan
- Add the cardamom seeds and vanilla beans
- Bring to a boil then reduce to slow simmer
- Simmer gently, uncovered for 15 minutes
- Strain liquid and set aside
- Whisk flour, baking powder and salt together and set aside
- Use a mixer to cream together butter, coconut butter, eggs, vanilla extract and sugar
- Add the liquid that you steeped the cardamom and vanilla in and beat to blend. It’ll look funny at first but just continue to beat the mixture till it looks light and creamy.
- Gently fold the dry ingredients (flour, powder, salt mixture) into the butter, eggs, etc…mixture till it is blended. Refrain from overmixing.
- Bake for 30 minutes at 350 degrees or until a skewer comes out clean and the top of the cake is golden.
- Cool on a rack
- Serve with fresh whipped cream
Preparation time: 25 minute(s)
Cooking time: 30 minute(s)
Culinary tradition: USA (General)
Copyright © fatpiginthemarket.
Recipe by fat pig.
Microformatting by hRecipe.