Name: Cardamom Almond Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Scandinavian
Ingredients: ¾ cup (90 g) sliced almonds; 2 – 3 tablespoons granulated sugar; 2 cups (240 g) all purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 2 – 3 teaspoons ground cardamom; 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; 2 – 4 tablespoons powdered sugar for topping

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Introduction

This fragrant cardamom cake features warm spices and a delightful almond topping that adds a pleasing crunch. It’s a comforting treat perfect for afternoon tea or a special dessert, bringing a subtle citrus twist from lemon zest.

A round cake cut into slices is shown, with one slice slightly pulled out to reveal the inside. The cake has one thick layer with a light golden yellow, soft texture inside. The top is covered with a golden-brown crust sprinkled with thin almond flakes and a light dusting of powdered sugar. The sides are evenly baked to a medium brown color. The cake sits on a light beige textured round board, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (90 g) sliced almonds
2 – 3 tablespoons granulated sugar
2 cups (240 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 – 3 teaspoons ground cardamom
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
2 – 4 tablespoons powdered sugar for topping, optional

Instructions

Step 1: 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.
Step 2: Scatter 3 tablespoons granulated sugar over the bottom of the pan, then sprinkle about ¾ cup sliced almonds evenly on top. Set aside.
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt until well combined.
Step 4: In a separate large mixing bowl, beat the granulated sugar and lemon zest together until the mixture resembles wet sand. Add the butter and beat on medium speed for 2–3 minutes until light and fluffy.
Step 5: Lower the speed and beat in the eggs and vanilla extract until smooth and fully incorporated.
Step 6: Alternately add the dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients. Mix just until everything is combined.
Step 7: Pour the batter evenly into the prepared pan over the almond layer. Bake for 35–42 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Let the cake cool in the pan for 5–10 minutes. Carefully release the springform side, then invert the cake onto a serving plate or cooling rack so the almond topping is now on top. Remove the parchment paper if needed.
Step 9: Dust with powdered sugar if desired, slice, and enjoy!

Tips & Variations

For extra flavor, toast the sliced almonds lightly before placing them in the pan.
Use kefir yogurt instead of buttermilk for a tangier taste and richer texture.
Try adding a teaspoon of ground cinnamon or nutmeg along with the cardamom for a spicier aroma.
Make this recipe as a bundt cake by using a bundt pan and adjusting baking time accordingly.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. After that, transfer it to the refrigerator where it will keep for another 1–2 days. Reheat slices gently in the microwave or enjoy cold with your favorite accompaniment.

How to Serve

A round almond cake sliced into six pieces on a white plate, with one slice slightly pulled out showing a moist, light yellow inside layer; the top layer is golden brown with a rough texture made from toasted almond flakes and dusted with a fine layer of powdered sugar, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of buttermilk or kefir?

Yes, plain yogurt can substitute to provide moisture, but it may slightly change the cake’s tanginess and texture. Choose a full-fat variety for best results.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid baking too long to keep it moist and tender.