Almond Cardamom Cake
Almond Cardamom cake is an Indian-inspired Afternoon Tea cake that pairs perfectly with a hot cup of masala chai.
Servings: 12 slices
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!
Nutrition
Calories: 206kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 137mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg