Cardamom Loaf Cake with Jam & Cream
A lovely loaf cake perfect for afternoon tea. It’s almost like having a giant cardamom flavoured scone to dive into. I love Benjamina Ebuehi’s recipes and this one is no exception.
I’ve used black cherry jam as my jam of choice, and ended up using yoghurt instead of crème fraiche and it worked our so delicious!
Cardamom Loaf Cake with Jam & Cream
Print RecipeIngredients
- 40g neutral oil
- 230g caster sugar
- 3 large eggs
- 100g crème fraiche
- 1 tsp freshly ground cardamom
- 1 tsp vanilla bean paste or extract
- 220g plain flour
- 1½ tsp baking powder
- ½ teaspoon salt
- 80g unsalted butter, melted
To fill:
- 250ml double cream
- 75g crème fraiche
- ½ tsp vanilla bean paste
- 3 tbsp jam of choice
- ½ tbsp icing sugar, plus extra to dust
Instructions
- Preheat the oven to 160C fan/180C. Grease and line a loaf tin with baking paper.
- Add the sugar, eggs and oil to a bowl and mix well to combine. Stir in the crème fraiche, ground cardamom and vanilla.
- In a separate bowl, mix together the flour, baking powder and salt. Tip this into the wet ingredients and mix gently until smooth. Stir in the melted butter. Pour the batter into the prepared tin and bake for 55-60 minutes until the cake is well risen and a skewer inserted into the middle comes out clean. Let the cake cool completely before filling it.
- To make the filling, add the cream, crème fraiche, icing sugar and vanilla to a bowl and whip until just thickened with soft peaks. Once the cake has cooled, use a sharp serrated knife to slice it in half lengthways. (When slicing, you want to aim for a point that looks just above halfway to account for the domed top).
- Spread the jam on the bottom half and top with the whipped cream. Place the second half of cake on top and dust with icing sugar before serving.
Cardamom Loaf Cake with Jam & Cream