Recipe: Coffee and Cardamom Loaf Cake

Early May sits firmly in Beltane, a season of growth and gentle warmth, yet the “hungry gap” can still be felt in the kitchen. While we wait for the first flush of Summer produce, I’ve been leaning into classic bakes with small twists — comforting, fragrant, and exactly right for this in-between moment.

This coffee and cardamom loaf cake brings together rich coffee and aromatic cardamom for a subtly warming bake that feels perfect for the season.

Ingredients

For the cake

• 120g soft light brown sugar

• 120g butter

• 120g self-raising flour

• 1 tsp baking powder

• 2 large, free-range eggs

• 1 tbsp yoghurt

• 1 tbsp instant coffee powder

• 1 tbsp boiling water

• 1 tsp ground cardamom

For the icing

• 50g icing sugar

• ½ tsp instant coffee powder

• A few teaspoons of water, to loosen

Method

1. Preheat the oven to 160°C fan (180°C conventional) and line a loaf tin.

2. Cream the butter and sugar until light and fluffy. In a small bowl, mix the coffee powder with the boiling water and yoghurt to form a paste. Add this to the mixture along with one egg and a little flour, then beat briefly to combine.

3. Add the second egg, followed by the remaining flour and baking powder. Fold gently until incorporated.

4. Spoon into the prepared tin and bake for around 35 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack.

5. Make the icing by mixing the icing sugar with the coffee powder and enough water to reach a thick dropping consistency. Drizzle over the cooled cake.

A Seasonal Note

Beltane is a time of transition, sitting softly between Spring’s freshness and Summer’s abundance. While the fields begin to green and the first shoots take hold, bakes like this, warm, fragrant, and grounding, offer comfort during the hungry gap. A simple way to honour the season while we wait for the harvest to come.