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Metis®, Cardamom & Vanilla Cake


For the sponge: ⠀⠀⠀⠀⠀⠀⠀

  • 227g soft butter (room temperature)⠀⠀⠀⠀⠀⠀⠀⠀
  • 227g caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 4 eggs (room temperature) ⠀⠀⠀⠀⠀⠀⠀⠀
  • 227g self-raising flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 teaspoons vanilla paste⠀⠀⠀
  • 1 teaspoon cardamom powder
  • 2 Metis®, finely chopped

For the cardamom chantilly:

  • 600ml double cream
  • 1 teaspoon vanilla paste
  • 1 teaspoon cardamom powder
  • 3-4 Metis®, finely sliced


  1. Pre heat the oven to 170 degrees.⠀⠀⠀⠀⠀⠀⠀
  2. Grease two sandwich cake tins with removable bottoms. Alternatively, line the tins with parchment paper. ⠀⠀⠀⠀⠀⠀
  3. Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. Mix the eggs and add, a drop at a time, to avoid curdling. Spoon in the vanilla and cardamom. When the egg is fully combined stop the mixer. Now carefully fold in the flour, trying hard not to lose the air gained.
  4. Split the cake mixture between the two tins and bake for 30 mins. Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. Remove cakes from the tins and allow to cool completely.
  5. Whip the cream until light and fluffy, adding the icing sugar, cardamom and vanilla halfway through. Be careful not to over whip.
  6. Add cream to one half of the cake, then add a layer or fruit. Top with more cream and finish with Metis®⠀