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Coffee and Cardamom Cake with Peanut Ice Cream

A sophisticated dessert featuring coffee and cardamom sponge, pistachio cream filling, coffee icing, toffee popcorn dust, and homemade peanut ice cream.

BakingVegetarianDessertIce CreamNutsCoffeeCardamom
Estimated Nutrition
Calories
1281.7
kcal / serving
7690.4 kcal total
Carbs
122.6g
per serving
735.6 g total
Fat
80.4g
per serving
482.1 g total
Protein
17.1g
per serving
102.5 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
120
g
Caster Sugar
for ice cream
200
g
Caster Sugar
for cake
250
g
Self-Raising Flour
1
tbsp
Icing Sugar
for filling
110
g
Icing Sugar
for icing
Dairy
6
piece
Egg Yolks
medium free-range
250
ml
Full-Fat Milk
250
ml
Double Cream
for ice cream
200
g
Butter
softened, plus extra for greasing
4
piece
Eggs
free-range
250
ml
Double Cream
for filling
Liquids
3
tbsp
Coffee
strong
1
tbsp
Coffee
warm
NutsSeeds
100
g
Peanuts
plain shelled
8
piece
Cardamom Pods
seeds removed and ground, for cake
5
piece
Cardamom Pods
seeds removed and ground, for filling
60
g
Pistachios
shells removed, roughly chopped
4
piece
Mint
fresh sprigs
OilsFats
1
tbsp
Vegetable Oil
for plating decoration
Other
150
g
Toffee Popcorn

Method

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