2-1/4 Cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp Sea Salt, Fine
1 tsp Cinnamon, Korintje
1/2 Cloves, Ground
1/4 tsp Black Pepper, Fine Ground
1/4 tsp Green Cardamom, Ground
1/2 Cup (1 stick) unsalted butter, room temperature
1/2 Cup dark brown sugar, packed
1 Cup sugar
2 eggs, room temperature
1 tsp Vanilla Extract, Bourbon Island
1-1/4 Cup Buttermilk
Make the cake: Preheat oven to 350°F. Prepare a 9″ x 13″ baking pan with butter and dusting with flour.
Mix together the dry ingredients: the flour, baking powder, baking soda, salt, cinnamon, cloves, pepper, and green cardamom. In a separate large bowl, cream together the butter, then add the sugars, eggs, and vanilla, a little bit at a time, until the mixture is light and fluffy. Periodically scrape the sides of the bowl with a spatula so that all of the ingredients are incorporated.
Add 1/3 of the flour mixture to the butter-sugar mixture, beating at a very low speed to keep the dry ingredients from going “poof!” all over your kitchen. Follow this with half of the buttermilk, then more flour, then more buttermilk, and finally add the last of the dry mixture, until all the cake ingredients are incorporated and just smooth.
Pour cake batter in the prepared baking pan, and bake for 40-50 minutes. Test for doneness by inserting toothpick in center of cake – if it’s fully baked, the toothpick will come out clean when removed. Remove pan from oven, and allow cake to cool in the pan, on a cooling rack for about ten minutes. Remove cake from pan and leave on rack until it has completely cooled.
Make the frosting: To make the cardamom coffee icing, heat the milk in a small saucepan over low heat, and dissolve the instant espresso powder in it, stirring gently. Remove saucepan from heat and allow mixture to cool. In a mixing bowl, beat together the butter, Green Cardamom, Vanilla Extract, and confectioner’s sugar, until the mixture is light and fluffy. With mixer still running, slowly dribble the cooled milk-espresso mixture into the frosting, and keep blending until ingredients are completely incorporated.
Spread icing evenly over cake and serve.