Batch Garam Masala Gin and Cardamom Coffee Cake

You might think of Garam Masala as an ingredient for savoury dishes but this recipe brings together the well-balanced flavour profile of this month’s Innovations, Garam Masala Gin, with some delicious sweet notes in this Cardamom Coffee Cake.


For the cake:

50g shelled, chopped unsalted pistachios
Seeds from 10 green cardamom pods, ground to powder
225g self-raising flour
1 level teaspoon baking powder
225g butter
2 large eggs
225g golden caster sugar
1 tbsp instant espresso coffee powder
Approx. 100ml Garam Masala Gin

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

For the mascarpone:
Approx. 50ml Garam Masala Gin
250g mascarpone
1 tsp instant espresso coffee powder
1 tbsp golden caster sugar
1–2 tablespoons milk
50g shelled unsalted pistachios

Get baking

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 centre of the oven for about 20 minutes, or until golden brown and a skewer inserted into the centre 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 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 pistachios over the top. Best served with a Garam Masala g&t!

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