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Cardamom Cake with Almond Bottoms and Lemons Recipe

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4.2 from 9 reviews

This fragrant Cardamom Cake blends the warm, aromatic spice of cardamom with zesty lemon and crunchy sliced almonds for a delightful dessert. Moist and tender with a nutty almond topping, this cake is perfect for teatime or as a special treat. It combines buttermilk for richness and a touch of vanilla for depth, creating a beautifully balanced and flavorful cake.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Almond 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 bean paste
  • 1 cup (240 ml) buttermilk or kefir yogurt
  • 2 – 4 tablespoons powdered sugar for topping, optional

Instructions

  1. Prepare the pan and almond topping: Preheat the oven to 350°F (180°C). Grease and line the base of a 9-inch (23 cm) springform or cake pan with parchment paper, then lightly grease the parchment. Scatter 3 tablespoons (38 g) granulated sugar evenly over the bottom of the pan, followed by about ¾ cup (90 g) of sliced almonds. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt until evenly combined. Set aside.
  3. Cream butter and sugar: In a large mixing bowl fitted with a paddle attachment, beat the granulated sugar and lemon zest together until the mixture resembles wet sand. Add the room temperature butter and beat on medium speed for 2-3 minutes until light and fluffy.
  4. Add eggs and vanilla: Lower the mixer speed and beat in the eggs one at a time, followed by the vanilla bean paste, blending until smooth and fully incorporated.
  5. Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning with dry, then buttermilk, repeating until all is combined. Mix just until no dry streaks remain; do not overmix.
  6. Bake the cake: Spread the batter evenly over the almond and sugar layer in the prepared pan. Place in the preheated oven and 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. Loosen the sides of the springform pan and carefully invert the cake onto a serving plate or cooling rack so the almond layer is on top. Gently peel off the parchment paper if it sticks.
  8. Serve: Optionally dust the top with powdered sugar. Slice and enjoy this fragrant, tender cardamom cake.

Notes

  • Using room temperature eggs and butter ensures a smooth batter and better texture.
  • Adjust the amount of cardamom to suit your spice preference; 2 teaspoons gives a mild flavor, while 3 teaspoons offers a stronger cardamom aroma.
  • Buttermilk or kefir yogurt keeps the cake moist and tender; do not substitute with regular milk for best results.
  • If you don’t have a springform pan, a regular 9-inch cake pan will work; just be sure to grease well and use parchment for easy removal.
  • Allowing the cake to cool slightly before inverting prevents it from breaking.
  • For a dairy-free version, substitute butter with a plant-based alternative and use a suitable non-dairy yogurt.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://iamstarved.com/cardamom-cake-with-almond-bottoms-and-lemons-recipe/