Best Cardamom Cashew Wedding Cakes Recipes
TRUE LOVE CAKE
This sticky semolina cake is the first cake I ever made in my grandmother's kitchen in Sri Lanka. The fragrant, cashew-studded treat is served throughout the country at teatime or whenever guests come calling. The dense crumb and chewy edges remind me of something that would happen if a butter cake and a blondie had a baby-a pleasingly crunchy, tender, and sweet love child. In the oven, the rose water, honey, cardamom, and cinnamon start to bloom. This cake doubles as aromatherapy.
Provided by Samantha Seneviratne
Categories dessert
Time 2h10m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Butter a 9-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- In a large skillet, melt the butter over medium heat. Add the semolina and cook, stirring, until it is very lightly toasted, 2 to 3 minutes. Turn the semolina mixture out onto a large plate to cool to room temperature.
- In a large bowl, with an electric mixer, beat the 6 egg yolks and sugar on medium speed until pale and thick, 3 to 4 minutes. Beat in the honey, rose water, almond extract, cinnamon, cardamom, lemon zest, and salt. Beat in the cooled semolina mixture and fold in the cashews.
- With clean beaters, whip the 4 egg whites to medium-stiff but not dry peaks on medium speed, about 2 minutes. Stir one-quarter of the egg whites into the semolina mixture, then fold the remaining egg whites into the batter. Pour the batter into the prepared pan and smooth the top.
- Bake until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 50 minutes. Let cool completely in the pan on a rack.
- To serve, cut along the edges of the cake to release it from the pan. Using the parchment, transfer the cake to a cutting board and cut into diamonds. Store the cake in an airtight container at room temperature for up to 3 days.
ALMOND CAKE WITH CARDAMOM AND PISTACHIO
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams
CARDAMOM CASHEW WEDDING CAKES
I found this recipe in a church cookbook published a couple of years ago. Since I love cardamom I had to try it and it does live up to expectations. These cookies are nice for the holidays or a bake sale. They are just a litle different. If you like cardamom you will like these, too.
Provided by Kathie Carr
Categories Cookies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Process cashews in a blender or food processor until finely ground. Stir flour, cardamom, and salt into cashews. Set aside.
- 2. With mixer beat together butter and 1/3 cup of the powdered sugar. Continue beating on medium speed for 3-4 minutes until light and fluffy. Mix in vanilla. Turn mixer speed to low and gradually add flour mixture, beating just until ingredients are combined. Do not over-mix or cookies will not be tender.
- 3. Using about 1 tablespoon of dough for each, shape dough into balls. Place these about 2 inches apart on ungreased cookie sheets. Bake for about 10-12 minutes, watching carefully so cookies do not over-bake or burn. Remove from oven. Cool for 3-4 minutes. Roll warm cookies in remaining 2/3 cup sugar.
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