Gin and Tonic Espresso, Cardamom and Pistachio Cake

Move over coffee and walnut cake, it’s all about the espresso and pistachio bake! This month’s Peter Spanton Cardamom Tonic really lends itself to this recipe; balancing beautifully with the flavours in this gin and tonic espresso, cardamom and pistachio cake. A trio of absolutely delightful flavours, and topped with a Slingsby Gin mascarpone too, it’s indulgent and moreish.

Ingredients

Cake:
50g shelled, chopped unsalted pistachios (toasted in the oven for approx. 5mins)
Seeds from 10 green cardamom pods, ground to powder
225g self-raising flour
1 level teaspoon baking powder
225g butter, room temp
2 large eggs
225g golden caster sugar
1 tbsp instant espresso coffee powder
Approx. 115ml Peter Spanton cardamom tonic

Syrup:
1 tbsp instant espresso coffee powder
Seeds from 10 green cardamom pods, ground to powder
1 tbsp golden caster sugar
25ml boiling water

Gin mascarpone:
Approx. 50ml Slingsby Gin
250g mascarpone
1 tsp instant espresso coffee powder
1 tbsp golden caster sugar
1–2 tablespoons milk
50g shelled unsalted pistachios (toasted in the oven for approx. 5mins)

To make:

Preheat oven to 170. Sift the flour and baking powder into a mixing bowl. Add the butter, eggs, caster sugar, espresso and cardamom powder. Using an electric hand whisk, mix for about 1 minute. Add the tonic and fold the chopped nuts into the mixture with a metal spoon. Divide the mixture between two greased and lined tins, level and bake near the center of the oven for about 20 minutes, or until golden brown and a skewer inserted into the center of the cakes comes out clean.

Remove them from the oven and cool in the tin slightly. Turn onto a wire rack, prick the cakes all over with a skewer while they are still hot and sprinkle over the syrup, leaving them to soak up the liquid as they cool.To make the syrup place the coffee powder, the remaining batch of cardamom powder and sugar in a bowl and pour in the boiling water. Whisk until the coffee and sugar have dissolved.

For the gin mascarpone filling and topping, whisk all the ingredients except the pistachios together in another bowl. When the cakes are cold spread half the filling mixture over the first cake, top with the second cake and spread the reaming mascarpone on top. Scatter the roasted pistachios over the top and serve with a Slingsby Gin and Peter Spanton Cardamom Tonic – cheers!

Fancy baking this Gin and Tonic Espresso, Cardamom and Pistachio Cake but need more gin and tonic supplies? Shop now!


Want to give Peter Spanton Tonic a try? It is in this month’s Kitchen Garden box!

Then why not join the ILoveGin club where we send you a new box like the ones below for just £14/m inc free delivery, you’ll get 2 new gins and 2 tonic/mixers each month to try, enough to make 4 G&Ts plus discounts on full size bottles.

Limited Time Offer: Get your first box for just £9 including delivery, that’s £9 for 4 x G&Ts, use code: GINBLOG5OFF at checkout at ILoveGin.com/join

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