Name: White Chocolate and Cardamom Rosewater Sponge
Yield: Serves 8
Ingredients: 130 g white caster sugar; 2 eggs, beaten; 170 g self-raising flour; 2 tsp rosewater; 150 g icing sugar, sifted; 100 ml double cream; 100 g white chocolate, chopped; 130 g unsalted butter, softened, plus more for the tin; 20 green cardamom pods; 100 g white chocolate, finely chopped; 1 tsp vanilla extract

Preparation info

Serves
8

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

This is very delicately flavoured and the tastes of white chocolate, cardamom and rosewater marry beautifully. White chocolate ganache, which forms the Alling, can be tricky. I’ve had my best success using Swiss white chocolate.

Ingredients

For the Cake

130 g unsalted butter, softened, plus more for the tin
20 green cardamom pods
170

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. I make this cake in a heart-shaped tin measuring 23cm at its widest point and 6.5cm deep, but otherwise use a 20cm diameter, 7.5cm deep, round tin. Butter the tin very well, then line with baking parchment.