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Almond Cardamom Cake

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Almond Cardamom Cake is a delicious and aromatic dessert inspired by traditional Indian flavors. Perfectly suited for an afternoon tea, the cake combines the warmth of cardamom and the rich nuttiness of almonds, creating a soft and moist treat that pairs beautifully with a hot cup of masala chai.

  • Total Time: 55 minutes
  • Yield: 12 slices

Ingredients

1/2 cup unsalted butter, room temperature

1/2 cup + 2 tbsp sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp cardamom

1 teaspoon baking powder

1/2 tsp baking soda

1/4 teaspoon salt

3/4 cup whole milk

1/2 cup sliced almonds, inside batter

1/4 cup sliced almonds, for topping

Dusting of powdered sugar, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, cardamom, and salt.
  3. In another bowl, use an electric mixer to beat the butter until creamy.
  4. Add sugar to the butter and continue beating until the mixture is light and fluffy.
  5. Beat in the eggs one at a time until the batter is creamy and smooth.
  6. Add the vanilla extract and beat to combine.
  7. Alternately add the dry ingredients and milk, starting with the dry ingredients and ending with the dry. Mix until fully incorporated.
  8. Fold the sliced almonds into the batter.
  9. Grease a round springform pan and pour the batter into the pan.
  10. Top the batter with the remaining sliced almonds.
  11. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  12. Allow the cake to cool before dusting with powdered sugar for garnish.
  13. Slice into 12 pieces and enjoy with a cup of tea!

Notes

  • For a vegan version, substitute the eggs with flaxseed meal or a plant-based egg replacer, and use non-dairy butter and milk.
  • For a sweeter treat, add a glaze made from powdered sugar and milk, or cream cheese frosting.
  • Feel free to experiment with different nuts like cashews or pistachios.
  • The cake can be stored for up to a week in the fridge or 3-4 days at room temperature.
  • This cake can be frozen for up to 3 months.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Indian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 200
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

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