This gorgeous cardamon bunt cake cake is not exactly diet food. But then, who wants to be good all the time?
By Christina Soong-Kroeger
- 125 grams butter at room temperature (unsalted preferably)
- ⅔ cup caster sugar
- 1 teaspoon vanilla bean essence
- 2 large eggs at room temperature
- 2 cups flour (level off with finger)
- 1 generous tablespoon baking powder
- 1 level teaspoon ground cardamon
- A pinch of salt
- ½ cup milk
- 2 tablespoons rosewater (available at Asian and Middle Eastern grocers)
- 125 grams butter at room temperature
- 3 tablespoons honey (I like Blue Gum honey)
- 4 tablespoon boiling water
- 100 grams unshelled roasted pistachios
- 50 grams food quality dried rosebuds (optional)
- Preheat oven to 180 degrees Celsius and thoroughly grease a Bundt tin (I like to use a soya cooking spray)
- Cream butter with a stand or hand mixer and then gradually add the sugar and vanilla, beating until the mixture is light and fluffy.
- Add each egg one at a time, beating well after each egg so everything is fully combined. Scrape down the sides of the bowl with a spatula if required.
- Mix the milk and rosewater together.
- Sift the flour, salt, baking powder, cardamon and salt and then add to the mixing bowl in three batches, alternating with the milk mixture. Do not overwork - mix just until everything is combined.
- Spoon into the Bundt tin and even out with a spatula (you can also tap it gently against the kitchen bench top - this will also help to reduce air bubbles).
- Bake for around 40-45 minutes or until an inserted skewer comes out clean.
- Cool in tin for 10 minutes and then turn out onto a wire rack to cool. Or leave it in the tin to cool completely.
- To make topping, cream butter until light and airy and then add the honey in two batches, beating well after each addition. Add the water one tablespoon at a time and continue beating until the mixture is smooth and creamy.
- Trim Bundt base to level if necessary, ice cake with an offset spatula and then decorate with shelled and chopped pistachios and rosebuds (optional).
- Substitution: you can substitute a regular vanilla buttercream or vanilla icing for the honey butter if preferred.
Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.