Soft, spicy… it actually tasted a bit like a chai infused cake. Cardamom has to be one of my favourite spices… and it’s healthy! It’s good for bad breath, headaches, anxiety, settling your stomach and according to the principles of Ayurveda, cardamom helps balance the three ‘doshas’ or ‘defects’ in the body. In Ayurvedic science there are 3 body types characterised by three types of ‘dosha’ . Cardamom is a healthy spice that balances all the three ‘doshas’ and helps you stay healthy. So, its health benefits are all encompassing for all body types.
What you’ll need:
250g coconut oil, softened
1 cup unrefined brown sugar
2 teaspoons vanilla essence
6 cardamom pods that have been soaked overnight
2 1/2 cups self-raising flour
2/3 cup milk
1 pear, soft
Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
Squeeze the cardamom seeds out of their pods into the mixing bowl and discard the pods.
Using an electric mixer, cream coconut oil, cardamom seeds, sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Slice the pear and apple and place them evenly on the bottom of the cake tin. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar or cinammon.
Serve and enjoy x
I served the cake with a side of organic natural yoghurt, some grated ginger and chia seeds.