Cardamom cake

Indulge in the aromatic delight of our Cardamom Cake, featuring fragrant cardamom, tangy lemon zest, and a moist texture from sour cream. Topped with crunchy almonds, this easy-to-follow recipe combines rich butter, brown sugar, and a hint of sweetness, creating the perfect dessert for any occasion. Perfectly spiced and beautifully flavored, it's a must-try treat!

  • 06 Feb 2025
  • Cook time 60 min
  • Prep time 15 min
  • 8 Servings
  • 10 Ingredients

Cardamom cake

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.

Ingredients:

1/2 cup butter
110g
1/4 cup all-purpose white wheat flour
30g
1/3 cup brown sugar
72g
2 tbsp lemon zest
30g
3 eggs
150g
1 cup sugar
200g
1 tbsp cardamom
16g
1 cup light sour cream
230g
2 cups self-raising flour
300g
1/2 cup almonds
60g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Cream Butter and Sugar:
- 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.
3. Add Lemon Zest and Eggs:
- Mix in the lemon zest. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
4. Add Cardamom and Sour Cream:
- Stir in the ground cardamom and the light sour cream until fully incorporated.
5. Prepare the Flour Mixture:
- In a separate bowl, whisk together the all-purpose white wheat flour and self-raising flour until well combined.
6. Combine Wet and Dry Ingredients:
- 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.
7. Fold in Chopped Almonds:
- Gently fold in the chopped almonds. Ensure they are evenly distributed throughout the batter.
8. Bake the Cake:
- 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.
9. Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10. Serve:
- 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.

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.

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.

Nutrition Facts
Serving Size150 grams
Energy
Calories 500kcal25%
Protein
Protein 10g7%
Carbohydrates
Carbohydrates 70g20%
Fiber 2.18g6%
Sugar 36g35%
Fat
Fat 20g24%
Saturated 9g30%
Cholesterol 120mg-
Vitamins
Vitamin A 160ug18%
Choline 80mg14%
Vitamin B1 0.17mg14%
Vitamin B2 0.20mg16%
Vitamin B3 0.96mg6%
Vitamin B6 0.04mg2%
Vitamin B9 30ug8%
Vitamin B12 0.31ug13%
Vitamin C 0.26mg0%
Vitamin E 2.21mg15%
Vitamin K 1.29ug1%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.18mg20%
Iron, Fe 1.19mg11%
Magnesium, Mg 40mg10%
Phosphorus, P 150mg12%
Potassium, K 220mg6%
Selenium, Se 16ug28%
Sodium, Na 55mg4%
Zinc, Zn 1.10mg10%
Water
Water 44g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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