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Cardamom Almond Cake Recipe

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5 from 3 reviews

This Cardamom Cake recipe features a fragrant and moist cake infused with ground cardamom and topped with toasted almonds and a sprinkle of powdered sugar. Perfect for a sophisticated dessert or tea-time treat, it combines lemon zest, buttermilk, and warm spices to create a delightful balance of flavors and textures.

Ingredients

Scale

Topping

  • ¾ cup (90 g) sliced almonds
  • 3 tablespoons (38 g) granulated sugar

Dry Ingredients

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 teaspoons ground cardamom

Wet Ingredients

  • 1 cup (200 g) granulated sugar
  • 1 lemon, zested
  • ½ cup (113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk or kefir yogurt

Optional

  • 2 – 4 tablespoons powdered sugar for topping

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350 F (180 C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper, then lightly grease the parchment to prevent sticking.
  2. Add Topping Base: Scatter 3 tablespoons (38 g) granulated sugar over the bottom of the lined pan, followed by about ¾ cup (90 g) sliced almonds. Set aside to create a crunchy almond topping once baked.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt until uniformly combined.
  4. Cream Butter and Sugar: In a separate large mixing bowl fitted with a paddle attachment, beat the granulated sugar and lemon zest together until they resemble wet sand. Then, beat in the unsalted butter until the mixture becomes light and fluffy, approximately 2 to 3 minutes on medium speed.
  5. Add Eggs and Vanilla: On low speed, gradually beat in the eggs and vanilla extract until the batter is smooth and well combined.
  6. Combine Wet and Dry Ingredients: Alternating between the dry ingredient mixture and buttermilk, add them to the wet ingredients in the order of dry, buttermilk, dry, buttermilk, finishing with dry. Mix until just combined without overmixing.
  7. Transfer and Bake: Evenly spread the cake batter over the almond and sugar base in the prepared pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool and Invert: Allow the cake to cool in the pan for 5 to 10 minutes. Carefully release the springform pan sides and invert the cake onto a serving plate or cooling rack so that the almond topping is now on top. Gently remove the parchment paper.
  9. Finish and Serve: Optionally dust the cake with 2 to 4 tablespoons of powdered sugar. Slice and serve warm or at room temperature for the best flavor.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
  • Use kefir yogurt in place of buttermilk as an alternative to add a slight tang and moisture.
  • Room temperature eggs and butter help the batter mix evenly and improve cake texture.
  • Do not overmix the batter when combining wet and dry ingredients to keep the cake tender.
  • Allow the cake to cool slightly before removing from the pan to prevent it from breaking.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • To toast almonds, you can dry roast them in a skillet over medium heat until fragrant before adding to the pan for extra crunch.

Find it online: https://queenrecipe.com/cardamom-almond-cake-recipe/