Cardamom cake
This cardamom cake features warm, spicy cardamom and bright lemon zest, complemented by nutty almonds and a moist texture from light sour cream. It’s an indulgent yet comforting dessert perfect for any gathering.
Cook time 60 min
Prep time 15 min
Ingredients:
1/2 cup butter1/4 cup all-purpose white wheat flour
1/3 cup brown sugar
2 tbsp lemon zest
3 eggs
1 cup sugar
1 tbsp cardamom
1 cup light sour cream
2 cups self-raising flour
1/2 cup almonds
Cardamom cake is a delightful and fragrant dessert that combines the warm, spicy notes of cardamom with the tangy freshness of lemon zest and the nutty richness of almonds. This cake is both indulgent and comforting, making it a perfect treat for any occasion. With its moist texture owing to the inclusion of light sour cream and the richness of butter, this cardamom cake promises to be a crowd-pleaser.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and both the brown sugar and granulated sugar until light and fluffy.
- Mix in the lemon zest. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Stir in the ground cardamom and the light sour cream until fully incorporated.
- In a separate bowl, whisk together the all-purpose white wheat flour and self-raising flour until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep the cake light and tender.
- Gently fold in the chopped almonds. Ensure they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, slice and serve. It can be enjoyed on its own or with a dollop of whipped cream or a dusting of powdered sugar if desired.
Your cardamom cake is now ready to be enjoyed! Its aromatic spices and moist crumb make it the perfect companion to a cup of tea or coffee. Whether you're serving it at a special gathering or savoring it as a delightful personal treat, this cake is sure to impress with its unique flavor profile and tender texture.
Cardamom cake FAQ:
Bake the cardamom cake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
If you don’t have self-raising flour, you can substitute it with all-purpose flour combined with baking powder. Use 2 cups of all-purpose flour and add 2 teaspoons of baking powder for the same effect.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time.
Store the leftover cardamom cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, you can freeze it for up to 3 months.
Yes, you can substitute almonds with other nuts such as walnuts or pecans, depending on your preference. Just ensure they are chopped to a similar size to allow for even distribution.
Cooking Tips:
- Ensure your butter is at room temperature for easier blending and a smoother batter.
- For a more pronounced cardamom flavor, you can lightly toast the cardamom seeds before grinding them.
- Make sure to cream the butter and sugar well to incorporate air, yielding a lighter, fluffier cake.
- When adding the eggs, incorporate them one at a time to prevent the batter from curdling.
- To enhance the lemon flavor, consider adding a tablespoon of fresh lemon juice along with the lemon zest.
- Fold the almonds into the batter gently to maintain their texture and prevent them from sinking to the bottom.
Nutrition Facts
8 ServingsCalories 500kcal
Protein 10g
Carbohydrates 70g
Fiber 2.18g
Sugar 36g
Fat 20g
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