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Cardamom Almond Cake Recipe

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★★★★★

5 from 127 reviews

This fragrant Cardamom Cake combines the warm, aromatic spice of cardamom with a tender, moist crumb, topped with crunchy toasted almonds and a sprinkle of powdered sugar. Perfect as an elegant teatime treat or a delightful dessert, this cake balances sweet and citrus notes beautifully, enhanced by lemon zest and creamy buttermilk for rich flavor and texture.

Ingredients

Scale

Topping

  • ¾ cup (90 g) sliced almonds
  • 2 – 3 tablespoons granulated sugar

Dry Ingredients

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 – 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 the Pan and Topping: 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 and lightly grease the parchment. Scatter 3 tablespoons (38 g) granulated sugar evenly across the bottom, then sprinkle about ¾ cup (90 g) sliced almonds over the sugar. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cardamom until well combined to ensure even distribution of leavening and spice.
  3. Cream Butter and Sugar: In a separate large mixing bowl fitted with a paddle attachment, beat the granulated sugar and lemon zest together until the mixture resembles wet sand. Add the softened unsalted butter and beat on medium speed for 2-3 minutes until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Reduce the mixer to low speed and beat in the eggs one at a time, followed by the vanilla extract, until the batter is smooth and fully combined.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk (or kefir yogurt) to the batter, beginning and ending with the dry ingredients. Mix gently on low speed just until all ingredients are incorporated, taking care not to overmix.
  6. Bake the Cake: Pour the batter evenly into the prepared pan over the almond and sugar layer. Bake for 35-42 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool and Invert: Allow the cake to cool in the pan for 5-10 minutes. Carefully release the springform pan side and invert the cake onto a serving plate or cooling rack so that the almond layer is on top. Remove the parchment paper gently if needed.
  8. Serve: Dust the top of the cooled cake with powdered sugar if desired. Slice and serve as is or with accompaniments like fresh fruit, whipped cream, or custard.

Notes

  • Storage: Store the cake in an airtight container for up to 3 days at room temperature. For longer freshness, refrigerate for an additional 1-2 days.
  • Serving Suggestions: This cardamom cake is excellent when served with fresh raspberries, creamy custard, freshly whipped cream, strawberry glaze, or ice cream.
  • Variation: You can adapt this recipe to make a cardamom bundt cake as described in the blog’s variation section.

Keywords: Cardamom Cake, Scandinavian Cake, Almond Cake, Spiced Cake, Lemon Zest Cake, Buttermilk Cake, Dessert, Tea Cake

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