Coffee Bundt Cake with Cardamom-Anise Caramel
Make a delicious coffee bundt cake with fresh espresso.
Let the coffee Bundt cake cool and then invert it onto a nice plate or platter. Pour the caramel over it.
Preparation
Preheat the oven to 170°C.
Cream the butter and sugar until soft and add the eggs one at a time. Add the flour, baking powder, and espresso. Stir until there are no lumps.
Grease the Bundt cake tin and dust it lightly with flour. Pour the batter into the tin and bake for 40 to 45 minutes.
Grind the cardamom pods in a mortar and pestle, removing the green pods. Melt the sugar in a pan and caramelize.
When the caramel is light brown, add the ground cardamom and aniseed (ground), then the mascarpone. Cook for another 4 minutes, stirring well. Let it cool in the pan.
Let the turban cool and then invert it onto a nice plate or platter. Pour the caramel over it.
Ingredients
- 200 g boter op kamertemperatuur
- 200 g bloem
- 200 g kristalsuiker
- 4 eieren
- 40 ml verse espresso
- 1 el bakpoeder
- 80 g kristalsuiker
- 4 Kardemompeulen
- 2 tl Anijszaad (gemalen)
- 125 g mascarpone
