coffee, cardamom & evoo loaf cake
cake for breakfast!
i’m so pleased with this loaf cake! it’s not too sweet and has a lovely coffee flavour with a background note of cardamom
many loaf cakes call for buttermilk, which is not something i tend to have on hand (or can eat, as i’m lactose intolerant!)
comparing the macros below, we can get a pretty close replacement with a 60:40 mixture of soy milk and yoghurt, both of which i do have!
buttermilk is more acidic than yoghurt and soy milk, which would normally make a difference to the rise of the cake (baking soda is activated by the acidic buttermilk to create lift in your cakes) however in this cake we’re also using fresh espresso which is equally as acidic so no issues!
yields one loaf
ingredients
2 eggs
150g dark brown sugar
100g caster sugar
1 tsp vanilla paste
200g plain flour
1 tsp ground cardamom
2g salt
1.25 tsp baking powder
0.5 tsp baking soda
90g soy milk (light)
60g yoghurt (natural, not greek)
80g extra virgin olive oil
130g strong hot coffee (i.e. espresso or moka pot)
method
preheat the oven to 160°C
line a loaf tin with baking paper
in a large bowl, whisk together the eggs (2), brown sugar (150g), caster sugar (100g), and vanilla paste (1 tsp) until the mixture is fluffy and lightened in colour
in a separate bowl, whisk together the dry ingredients (flour (200g), cardamom (1 tsp), salt (2 g), baking powder (1.25 tsp), and baking soda (0.5 tsp))
in a third bowl whisk together the wet ingredients (milk (90g), yoghurt (60g), oil (80g), and hot coffee (130g) )
add half the dry ingredients to the whipped egg mixture and gently fold together until just combined
pour in half the wet ingredients and mix until just combined
repeat adding the remaining dry and wet ingredients
pour into the prepared loaf tin and bake for 50-55 minutes or until a cake tester comes out cleanly
let cool completely before slicing
store well wrapped in plastic wrap at room temperature (lasts three days), in the fridge (five days), or in the freezer (essentially forever)
