Cardamom, Pistachio and Coffee Swiss Roll

A sophisticated Swiss roll featuring dark chocolate flowers, pistachio, aromatic cardamom, and a rich coffee cream filling.

Baking Vegetarian Dessert Nuts Coffee

Estimated Nutrition

Calories

475.7

kcal / serving

2854.2 kcal total

Carbs

37.2g

per serving

223.1 g total

Fat

32.5g

per serving

194.8 g total

Protein

8.7g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

Plus extra for dusting

100

Self-Rising Flour

piece

Caster Sugar

To sprinkle on baking parchment

tbsp

Caster Sugar

Dark Chocolate

To make flowers

piece

Icing Sugar

To dust

Dairy

piece

Butter

For greasing

piece

Egg

Large free-range

300

Double Cream

Liquids

tsp

Instant Coffee

Dissolved in 15ml hot water

NutsSeeds

0.5

tsp

Green Cardamom Seeds

Pistachio

Unsalted, shelled, finely chopped

Method

Crush the cardamom seeds into a fine powder.

Whisk eggs and sugar until light and a trail remains when the whisk is lifted.

Fold in the cardamom and sieved flour into the egg mixture.

Pour into the tin and bake for 8-10 minutes until golden.

Turn the cake onto sugar-dusted parchment, roll it up, and cool under a towel.

Whisk cream and sugar to soft peaks, then stir in dissolved coffee.

Pipe melted chocolate flowers onto an acetate sheet and chill until set.

Unroll the cake, spread with coffee cream and pistachios, then reroll and decorate.

Preheat the oven to 200°C and line a 33 x 23cm tin with parchment.