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Almond Cardamom Cake is an Indian-inspired Afternoon Tea cake that pairs perfectly with a hot cup of masala chai.
Whenever I bake for my mom, it has to be an unfrosted cake, or as my mom likes to say – “dry cake.” She just refuses to eat any cakes with frosting. Now, let me assure you there is nothing dry about this Almond Tea Cake, it’s moist, fragrant, and delicious.
What is Almond Tea Cake?
Almond Tea Cake is a simple vanilla buttery cake flavored with sliced almonds, cardamom, and unfrosted. It pairs beautifully with a cup of hot Kadak Masala Chai.
Can I make this recipe vegan, gluten-free?
for vegan: Skip the butter and use vegan butter. Skip the milk and use nut-free unsweetened milk.
Can I make this cake nut-free?
Absolutely. Simply omit the almonds and go nut-free.
What other nuts can I use instead of almonds?
Pistachios would work beautifully. Cashews and walnuts will work too.
I would avoid peanuts and pecans.
Tips on making Almond Cardamom Tea Cake:
- You need sliced almonds, not chopped. You can easily find them at any grocery store.
- Make sure the butter, eggs, and milk are all at room temperature. This results in a lighter cake.
- Do NOT over-mix the batter else the result will be a tough cake. Just mix the ingredients until well combined.
- Fold, do not mix, fold the sliced almonds into the batter at the end. Also, top the cake with additional sliced almonds.
Almond Cardamom Cake is:
Light & airy
Fragrant
Delicious
Perfect for Mother’s Day
Ideal for Indian Afternoon Tea
Pair with Kadak Masala Chai
How to make Almond Cardamom Cake recipe
1. Preheat the oven to 350 degrees.
2. Combine the dry ingredients – all-purpose flour, baking powder, baking soda, cardamom, and salt.
3. Take a stick of butter at room temperature.
4. Using an electric mixer, beat the butter until it is creamy.
5. Add sugar and beat until light and fluffy.
6. Add the eggs until the batter is creamy.
7. Now add the vanilla extract and beat.
8-9 Add the dry ingredients and milk, alternating between the dry and wet – start with the dry and end with dry.
10. Batter is done.
11. Add the sliced almonds and fold them into the batter.
12. Grease an 8″ round springform pan, and pour the batter into the baking tray.
13. Top with more sliced almonds. Into the oven for 30-35 minutes.
14. Cake is done. Cut into 12 slices. Enjoy with tea!
More Indian Afternoon Tea Recipes!
- Indian Afternoon Tea
- Tea Party Sandwiches – Indian-inspired
- Mango Mousse
- Quinoa Bhel Salad
- Rava Dhokla
- Eggless Mawa Cake
- Rose Water Cake with Almonds and Rose Buttercream
Almond Cardamom Cake
EQUIPMENT
INGREDIENTS
- 1/2 cup unsalted butter, room temperature
- 1/2 cup + 2 tbsp sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp cardamom
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 3/4 cups whole milk
- 1/2 cup sliced almonds, inside batter
- 1/4 cup sliced almonds, for topping
- dusting of powdered sugar, for garnish
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Combine the dry ingredients – all-purpose flour, baking powder, baking soda, cardamom, and salt.
- Take a stick of butter at room temperature.
- Using an electric mixer, beat the butter until it is creamy.
- Add sugar and beat until light and fluffy.
- Add the eggs until the batter is creamy.
- Now add the vanilla extract and beat.
- 8-9 Add the dry ingredients and milk, alternating between the dry and wet – start with the dry and end with dry.
- Batter is done.
- Add the sliced almonds and fold them into the batter.
- Grease a found springform pan and pour the batter into the pan.
- Top with more sliced almonds. Into the oven for 30-35 minutes.
- Cake is done. Cut into 12 slices. Enjoy with tea!
Loved this recipe! I used coconut sugar because that’s what I had at home and it worked perfectly. It’s a crowd pleaser served with chai.
Thanks so much Asha. xoxo
This recipe was great! My parents loved it. I replaced the eggs with 2 tablespoons of corn starch and 6-7 tablespoons of water.
It looks like you’re using sliced almonds (not slivered) in your recipe – you may want to edit it! Slivered are almonds that are cut in half then cut into strips. I usually keep some on hand but realized that’s not what you’re using! I’m going to buy some sliced almonds and try your recipe, because it looks phenomenal!
Hi, I will correct it. Thanks so much. Hope you enjoy it. 🙂
This is a great recipe,I tried this whith whole wheat flour instead of all purpose flour and the result was amazing.
What flour to use for gluten free ver? Thanks
Hi. You can use white gluten-free flour. I believe Bob’s Red Mill makes one that is gluten-free all-purpose flour. Hope that helps 🙂
I made this today and didn’t have any almonds but added 1t of almond extract and it was delicious! Whole family agrees.
Thanks so much Liz. Glad you liked it 🙂
This is an incredibly refreshing and flavorful cake.
I substituted the egg with 1/2 a cup of yogurt, the sugar with jaggery ( plus the mentioned 2tbsps. sugar) and the butter with 3tbsps. olive oil. Now with all those renovations, I don’t know whether my cake would match up to the original recipe. But, it was divine and most of all super simple🤤.
This was absolutely delicious!! We uses the 1/2 cup whole milk yogurt to substitute the eggs. We also had a heap full of cardamom (personal preference)! Can’t recommend this recipe enough, it was light and fluffy, perfect with my chai.
This recipe really is a treat! We substituted the two eggs with 1/2 cup of whole milk yogurt. Added a lot more cardamom (personal preference) and it turned out wonderfully. Soft, delicious and super tasty with Chai! It’s going to be a repeated recipe for any occasion. Thank you ♥️
What can you substitute for eggs to make it vegan?
HI Mary – I would try 1/2 cup of reduced-fat or whole yogurt, you can try vegan yogurt too. I haven’t tried this so I can’t say how it’ll turn out. Yogurt is generally a good sub for eggs. Hope that helps!