A question about a recipe: Clementine Pound Cake I also posted this on the recipe itself. It's about cardamom and it's intensifying over time.
Wondering if anyone else has made the Clementine Pound Cake, and then eaten it after three days. I made it on Friday for a dinner party on Saturday. (Glazed it with a light blueberry syrup from raw pack blueberries I'd put up last summer, which I reduced then brightened with some Meyer lemon zest). I put aside two slices for our dessert last night. The cardamom was overwhelming in those last two pieces. You could not taste the clementines, and you could not taste the cake. All you could taste was the cardamom.
I understand that the author of this recipe used ground cardamom (i.e., already-ground when purchased). I used cardamom seeds that I had removed from pods, then crushed fairly fine using my mortar and pestle (but didn't grind them in an electric mill). Could that be the difference? Is there something about cardamom that makes it intensify over time?
I'm interested in knowing whether the food52 testers had the same issue. I suppose it could also be the type of cardamom I bought (at an Indian grocer, which looked exactly like all of the other green cardamom pods I've ever bought). Also, I only used 1/2 teaspoon of ground cardamom, measuring after I crushed it, because I kow from other uses that a little goes a long way. Even with the reduced amount, the flavor was overpowering.
This is important because one of the beauties of a pound cake is that it holds well, and can be made a few days in advance of a party and still taste great when served. If that is not the case with cakes made with cardamom, a cautionary note is in order. ;o)