Looking for a flavorful cake? Try the Almond Cardamom Cake! It’s light, moist, and infused with the rich taste of almonds and cardamom. This Indian-inspired tea cake pairs perfectly with masala chai.
With sliced almonds in the batter and on top, it’s fragrant and delicious. Whether you prefer a vegan or Passover-friendly version, you’ll find an Almond Cardamom Cake to suit your taste. Give this sweet and aromatic treat a try at your next tea time.
Key Almond Cardamom Cake Ingredients & Why
Almond flour
Almond flour lends a nutty, moist flavor to almond cardamom cake.
Cardamom powder
Cardamom powder imparts a fragrant, slightly spicy note to the cake.
Butter
Butter adds a rich, buttery taste to most almond cardamom cake recipes.
Sugar sweetens the cake.
Eggs bind and structure the ingredients.
Baking powder
Baking powder and baking soda create a light, airy rise.
Vanilla extract
Vanilla extract enhances the cake’s flavor.
Sliced almonds
Sliced almonds provide both texture within the batter and a delightful topping.
How Do You Make The Best Almond Cardamom Cake?
- Start by greasing your 8-inch round pan or using parchment paper. Then, preheat the oven to 350°F.
- For room temperature, leave butter, milk, eggs (or yogurt) on the counter for 30-60 minutes.
- Grind cardamom pods using a mortar and pestle.
- Combine 1 cup all-purpose flour, ½ cup almond flour, 1.5 tsp baking powder, ½ tsp baking soda, ¾ tsp ground cardamom, and ¼ tsp salt in a large bowl, mixing thoroughly.
- Quickly mix ¼ cup softened butter and ¾ cup sugar in a different large bowl for one minute.
- Achieve perfect blending by adding two eggs (or ½ cup of yogurt for an eggless choice) and whisking for a full minute.
- Improve your mix: Add 1 tsp vanilla extract and ¾ cup milk, then mix for 1 minute.
- Slowly add the flour mix, gently folding in ⅓ cup of slivered almonds. Don’t overmix.
- Pour the batter into the pan, add slivered almonds generously on top, and tap gently to eliminate air bubbles.
- Preheat to 350°F, bake 27-32 minutes, use a toothpick to check doneness, then cool on a wire rack before slicing.
Pro Tips For Making Almond Cardamom Cake Recipe
- Fold sliced almonds into the batter for added texture and top the cake with more.
- Ensure butter, eggs, and milk are at room temperature for a lighter cake.
- Avoid over-mixing; blend ingredients until just combined to avoid a tough cake.
- Substitute pistachios, cashews, or walnuts for almonds; steer clear of peanuts and pecans.
- Preheat the oven to 350°F.
- Mix dry ingredients: all-purpose flour, baking powder, baking soda, cardamom, and salt.
- Cream almond paste and softened butter for 2-3 minutes until fully combined.
- Sprinkle extra sliced almonds on top of the cake.
- Bake for 30-35 minutes.
- Perfectly pair with Kadak Masala Chai for an authentic Indian afternoon tea.
How to Store Almond Cardamom Cake
- Let the cake cool completely before storing.
- Wrap it tightly in plastic wrap or aluminum foil to keep it moist.
- Place the wrapped cake in an airtight container or resealable bag.
- Store at room temperature for up to three days.
Can You Freeze Almond Cardamom Cake
- Freeze almond cardamom cake for 3-6 months by wrapping it in plastic wrap without icing. Thaw before serving.
- Preserve your almond cardamom cake by wrapping it in plastic wrap (without icing) and freezing it for 3-6 months. Remember to thaw it completely before serving.
- Extend the shelf life of your almond cardamom cake by wrapping it (without icing) in plastic wrap and freezing for 3-6 months. Ensure you thaw it thoroughly before serving.
Frequently Asked Questions About Almond Cardamom Cake
What can I replace eggs with?
Substitute 2 eggs with ½ cup of plain yogurt.
What kind of almond flour should I use?
While the type of almond flour isn’t specified in the search results, almond flour is a key ingredient in almond cake recipes.
Is there a vegan version of almond cardamom cake?
Absolutely, there’s a soft and moist vegan version of almond cardamom cake available.
What are the staple ingredients needed to make almond cake?
Almond flour and a few basics are all it takes to whip up almond cake.
Almond Cardamom Cake
Ingredients
- 1 cup all purpose flour
- ½ cup almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cardamom powder, freshly ground refer note
- ¼ teaspoon salt
- ¼ cup softened butter
- ¾ cup sugar
- 2 eggs or ( ½ cup yogurt) at room temperature
- ¾ cup milk at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup slivered almonds + more to sprinkle on the top
Instructions
- To get started, prepare your 8-inch round pan by spraying it with non-stick spray or butter. Alternatively, you can use parchment paper. Then, preheat the oven to 350°F.
- To achieve room temperature, simply leave the butter, milk, eggs (or yogurt) on the counter for 30 minutes to an hour.
- In a mortar, grind the cardamom pods.
- In a large bowl, combine 1 cup all-purpose flour, ½ cup almond flour, 1.5 teaspoons of baking powder, ½ teaspoon of baking soda, ¾ teaspoon of ground cardamom, and ¼ teaspoon of salt. Ensure a thorough mixing.
- In a different large bowl, whisk together ¼ cup softened butter and ¾ cup sugar for a minute.
- Incorporate two eggs (or ½ cup of yogurt for an eggless alternative) into the mixture and whisk for a full minute until they are fully blended.
- Incorporate 1 teaspoon of vanilla extract and ¾ cup of milk into the mixture, and continue mixing for one minute.
- In a stepwise fashion, incorporate the flour mixture while gently folding in ⅓ cup of slivered almonds. Be cautious not to overmix.
- After transferring the batter to the prepared pan, add a generous layer of slivered almonds on top. Gently tap the pan to eliminate any trapped air bubbles.
- Preheat the oven to 350°F. Bake for 27-32 minutes, checking with a toothpick for doneness. Once done, let the cake cool on a wire rack before slicing.
