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Almond Cardamom Cake Recipe

Almond Cardamom Cake Recipe
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★★★★★

5.3 from 7 reviews

A moist and flavorful Almond Cardamom Cake infused with aromatic cardamom and topped with crunchy sliced almonds, perfect for a cozy afternoon treat or special occasion dessert.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cups whole milk

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp cardamom
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds (inside batter)
  • 1/4 cup sliced almonds (for topping)
  • 1/2 cup + 2 tbsp sugar
  • Dusting of powdered sugar (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
  2. Prepare Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, cardamom, and salt ensuring they are well mixed to distribute the leavening agents and spices evenly.
  3. Cream Butter: Using an electric mixer, beat the room temperature unsalted butter until it becomes creamy and smooth, which helps incorporate air into the batter.
  4. Add Sugar: Gradually add the sugar to the creamed butter and beat until the mixture becomes light and fluffy, which adds sweetness and structure.
  5. Incorporate Eggs: Add the eggs one at a time to the batter, beating well after each addition to maintain smooth consistency.
  6. Add Vanilla: Beat in the vanilla extract to infuse the batter with a rich, aromatic flavor.
  7. Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and milk to the batter, starting and ending with the dry ingredients. Mix gently to avoid overmixing, which can toughen the cake.
  8. Fold in Almonds: Fold in the 1/2 cup of sliced almonds carefully to evenly distribute them without breaking their texture.
  9. Prepare Pan: Grease a 9-inch round springform pan to prevent sticking and ensure easy removal after baking.
  10. Pour Batter and Add Topping: Pour the batter into the prepared pan and evenly sprinkle the remaining 1/4 cup sliced almonds on top to add a crunchy texture.
  11. Bake: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  12. Cool and Garnish: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, dust the cake with powdered sugar for a beautiful finish.

Notes

  • Room temperature butter and eggs help the batter blend more uniformly and produce a tender crumb.
  • Do not overmix the batter after adding flour as it can result in a dense cake.
  • The sliced almonds inside and on top add delightful texture and nutty flavor.
  • You can substitute whole milk with buttermilk for an extra moist cake.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: Almond Cardamom Cake, Cardamom Cake, Almond Cake, Spiced Cake, Easy Dessert, Baking with Almonds, Indian Inspired Cake

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