250g unsalted butter, softened
250g caster sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature, beaten
250g self-rising flour
pinch of salt
30g cocoa powder
2 tablespoons milk
Orange Cardamom and coffee mix:
Zest of 2 oranges
12 cardamom pods
12 coffee beans
2 tablespoons dark shaved chocolate
100gr of chocolate (70% cocoa solids)
100ml of double cream
1 cake tin, greased
Put the butter into the bowl of a free-standing electric mixer and beat until very creamy. Gradually beat in the sugar and the vanilla essence. Keep beating (scrape down the sides of the bowl from time to time) until the mixture is much lighter in colour and very fluffy in texture. Gradually add the eggs and the flour, 1 tablespoon of flour with 2 tablespoons of the bitten eggs, to prevent the mixture from curdling. Sift the remaining flour and the salt into the bowl and gently fold in using a large metal spoon until you can no longer see any streaks or specks of flour.
Preheat the oven to 180 ° C/ 350 ° F/ gas 4.
Transfer half the sponge mixture to a second mixing bowl.
Sift the cocoa powder onto one portion of sponge mixture, add the milk and fold in until completely mixed, with no streaks of cocoa.
Ground the cardamom and coffee beans and use an espresso machine to filter the mixture. Use 2 tablespoons of the espresso coffee produced (drink the rest is divine!). Alternative (if you do not have an espresso machine) you can ground the pods to a powder and use 2 tsp of instant coffee into 2 tbsp of water to dissolve them.
Add the cooled coffee liquid to the other portion of sponge mixture with the orange zest and stir until thoroughly combined.
Spoon the mixtures into the prepared tin, adding a spoonful of each alternately and scattering the shaved chocolate over the mixture. Gently bang the tin on the worktop to eliminate any pockets of air. Marble the 2 mixtures by drawing a knife swirling it and gently smooth the surface.
Bake for 1– 1 ¼ hours until the cake is well risen and a knife inserted into the centre comes out clean.
Set the tin on a wire rack remove the cake and leave to cool completely. Spread the chocolate ganache over the top of the cake. Happy coffee time!