Coffee and cardamom cake with pistachio cream recipe
 Try James Martin's coffee cake with a difference: flavoured with aromatic cardamom and served with a delicious pistachio cream. 200g/7oz butter, softened, plus extra for greasing200g/7oz caster sugar4 free-range eggs3 tbsp strong coffee8 cardamom pods, seeds removed and ground250g/9oz self-raising flour 200g/7oz butter, softened, plus extra for greasing 200g/7oz caster sugar 4 free-range eggs 3 tbsp strong coffee 8 cardamom pods, seeds removed and ground 250g/9oz self-raising flour 250g/9fl oz double cream1 tbsp icing sugar5 cardamom pods, seeds removed and ground60g/2½oz pistachios, shells removed, roughly chopped 250g/9fl oz double cream 1 tbsp icing sugar 5 cardamom pods, seeds removed and ground 60g/2½oz pistachios, shells removed, roughly chopped 110g/4oz icing sugar1 tbsp warm coffee 110g/4oz icing sugar 1 tbsp warm coffee Method Preheat the oven to 190C/375F/Gas 5.Grease and line a 23cm/9in deep cake tin.Place the butter and sugar into a bowl and whisk until light and fluffy.Add the eggs, one at a time, beating between each addition until well incorporated.Add the coffee and ground cardamom seeds and mix well, then fold in the flour.Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool.For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed.Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks.For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth.To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake.To serve, cut the cake into wedges and place onto serving plates. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Grease and line a 23cm/9in deep cake tin. Grease and line a 23cm/9in deep cake tin. Place the butter and sugar into a bowl and whisk until light and fluffy. Place the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs, one at a time, beating between each addition until well incorporated. Add the eggs, one at a time, beating between each addition until well incorporated. Add the coffee and ground cardamom seeds and mix well, then fold in the flour. Add the coffee and ground cardamom seeds and mix well, then fold in the flour. Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool. Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool. For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed. For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed. Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks. Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks. For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth. For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth. To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake. To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake. To serve, cut the cake into wedges and place onto serving plates. To serve, cut the cake into wedges and place onto serving plates.