From sweetly scented Finnish cakes to the savory backbone of a south Indian curry, cardamom is at work in all sorts of delicious ways across the globe. For this contest, we want it all. To study up on this precious spice, here's an excellent article from Saveur: http://bit.ly/9vn04m More about our contests»
Sarah's latest still-life: milk, flour, butter, cardamom, brown sugar, egg, vanilla, sugar, clementine and olive oil.
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Amanda cheerfully adds ingredients to the mixer.
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This pound cake calls for both white and brown sugar.
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And both olive oil and butter!
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We found that clementine zest is surprisingly -- and delightfully -- fragrant.
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Crush your own cardamom pods for this recipe -- you won't regret it. We didn't go too fine, but if you don't want crunchy bits in your smooth pound cake (some of us liked the texture), you may want to use a spice grinder.
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Look, four hands!
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3 eggs add richness to the cake.
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Alternating dry and wet ingredients towards the end makes for a nice, smooth batter.
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Like a traditional pound cake, this recipe includes a little vanilla.
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