Tamarind-Cardamom Cake with Buttermilk Glaze
Serves | 16 |
- 12 oz sweet dried tamarind pods
- 4 Tbsp water, plus more as needed
- 1¼ cups all-purpose flour
- ¾ cup cake flour
- 1½ Tbsp poppy seeds
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 2 to 3 cardamom pods, seeds finely ground with mortar and pestle
- 1 cup granulated sugar
- ¾ cup buttermilk
- 3 large eggs
- ²⁄₃ cup olive oil
- 1½ cups powdered sugar
- 3 Tbsp buttermilk
- 2 cardamom pods, seeds finely ground
- 2 Tbsp prepared tamarind pulp (recipe below)
| Preparation – Cake | Preheat oven to 350°F and butter and flour an 8-inch loaf pan. Break apart tamarind pods and remove shells and large membranes from outer pulp. In a small saucepan over low heat, add 4 tablespoons water and pulp; use a spatula to soften and break up pulp from seeds. Add more water if needed and cook until mixture has softened. Press mixture through a fine-mesh strainer to remove seeds and solids; reserve tamarind pulp and set aside.
In a medium mixing bowl, whisk together next 7 ingredients. In a large mixing bowl, whisk together sugar, buttermilk, eggs, olive oil and 4 tablespoons of prepared tamarind pulp until smooth and combined. Fold dry ingredients into buttermilk mixture until combined and no dry spots remain. Pour into prepared loaf pan and bake for 50 to 60 minutes, until a toothpick inserted in the center of cake comes out clean or with a few crumbs. Allow to cool to room temperature.
| Preparation – Glaze | In a medium mixing bowl, whisk together powdered sugar and buttermilk until smooth. Add ground cardamom and prepared tamarind pulp and whisk until combined, adding more liquid or powdered sugar as needed to reach desired consistency.
| To Serve | Slowly pour glaze over cooled cake and allow to set for 10 minutes. Serve.