Cardamom is a favourite spice of mine. It isn’t used much in the foods that I grew up eating but after drinking masala chai, the sweet spiced Indian black tea, I was hooked. It works beautifully in baked goods, in white chocolate cake, shortbread and this rice pudding 🙂 It is described as a very aromatic and often resiny spice, when you open the package of cardamom pods it does smell almost pine like. If possible it is best to use freshly ground seeds from the cardamom pods as the flavour decreases the longer it is exposed to air. This hasn’t been a problem for me as I can only seem to buy the green cardamom in pods, I have never seen the ground powder. (However for your reference 1 1/2 tsp cardamom powder is approximately equivalent to the ground seeds of 10 cardamom pods)
I must apologise for the long gaps between blog posts at the moment. While I do have one of the best babies ever I am still finding it hard to find the time to sit down and write about the baking that I am still doing. Hopefully I will be able to set aside one evening a week to write so that we can have some more regular posts. Thanks for your patience!
Doughnuts are such a magical food. Crispy on the outside and light and fluffy in the middle when they are straight out of the oil. These doughnuts combine my love of doughnuts with my love of delicious buttery brioche.