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This Almond Cardamom Cake is fragrantly spiced, tender, and elegantly nutty — perfect for a relaxed afternoon tea or a small celebration. I’ve made it many times, refining the use of whole cardamom pods and ground almonds to get a moist crumb and clear aroma. If you like nut-forward cakes with delicate spice layers, you might also enjoy a rich option like Black Forest Cheesecake Symphony for a different kind of showstopper.

Why Make This Recipe

The flavor is distinctive: warm green cardamom brightens toasted almond notes for a cake that feels both cozy and refined.
It’s naturally moist: almond flour and a little yogurt or sour cream keep the crumb tender without needing a complicated syrup.
Quick to assemble: no complicated folding — most of the work is measuring, pulsing spices, and a short bake at 175°C (350°F).
Great for occasions: looks elegant with minimal decorating — ideal for afternoon tea, brunch, or a small dinner party.
Personal insight: I love this cake because grinding whole cardamom just before baking transforms the aroma — it smells like a bakery in your kitchen, and that always wins guests over.

Also, if you enjoy almond-and-chocolate combinations afterward, try the Chocolate Almond Cheesecake for a richer dessert experience.

Recipe Overview

Prep time: 15 minutes (plus 10 minutes to grind spices and toast almonds if you choose)
Cook time: 30–40 minutes
Total time: 45–55 minutes
Servings: 8 (8-inch/20 cm round pan)
Difficulty: Easy–Medium
Method: Cream-and-fold with a moderate oven bake at 175°C (350°F); uses a combination of almond flour and a small amount of all-purpose flour for structure.

You can bake this in an 8-inch springform or a well-greased round cake pan; I often use a springform for easy release.

My Experience Making This Recipe

During testing I adjusted the cardamom level twice — ground from pods gives a brighter flavor than pre-ground cardamom. I also found that folding the dry ingredients gently kept the cake light without deflating the batter. The biggest discovery was that a touch of Greek yogurt improved moistness while keeping the almond flavor upfront.

How to Make Almond Cardamom Cake

The process is straightforward: toast or use finely ground almonds (almond flour), grind green cardamom pods for freshness, cream butter and sugar, beat in eggs, then alternate folding in dry ingredients and yogurt. Pour into an 8-inch pan and bake at 175°C (350°F) until a skewer comes out with a few moist crumbs (about 30–40 minutes). Let the cake cool in the pan for 10 minutes, then release and cool on a rack to finish setting.

For a similar method that focuses on nutty loaf structure, I sometimes reference the technique used in the Coffee Walnut Loaf Cake when adjusting bake times for denser batters.

Expert Tips for Success

Use whole green cardamom pods and lightly crush them, then grind in a spice mill or mortar and pestle immediately before mixing — fresh-ground cardamom is far more aromatic than pre-ground.
Measure almond flour by weight (about 120 g per cup) to avoid a heavy cake; a kitchen scale gives consistent results.
Toast chopped almonds lightly at 160°C (320°F) for 6–8 minutes if you like extra depth; cool completely before folding into batter.
Don’t overmix after adding flour — fold just until combined to maintain a tender crumb. Use a rubber spatula and 10–12 gentle strokes.
Prefer a reliably even bake? Use an 8-inch springform and position the pan in the center of the oven; an oven thermometer helps ensure the internal temperature is accurate.

For storage and make-ahead inspiration, I apply a similar chilling strategy used for dishes like Cozy Cranberry Apple Twice-Baked Sweet Potatoes when planning multi-course meals.

How to Serve Almond Cardamom Cake

Serve warm or at room temperature with lightly whipped cream and a few toasted almond slivers on top.
For a tea party, slice thinly and plate with lemon curd on the side to contrast the spice.
Make it even more elegant by dusting with powdered sugar and fresh orange zest just before serving.
This cake pairs beautifully with black tea, jasmine tea, or a cardamom latte for complementary flavors.

Storage and Reheating Guide

Room temperature: Keep covered in an airtight cake carrier or wrapped in plastic for up to 2 days.
Refrigeration: Store in an airtight container for up to 5 days — bring to room temperature before serving to regain softness.
Freezing: Wrap whole cake or individual slices tightly in plastic, then foil; freeze up to 3 months. Thaw overnight in the refrigerator and finish at room temperature.
Reheating: Warm a slice in a 160°C (325°F) oven for 8–10 minutes or microwave for 15–25 seconds (watch for overheating) to revive the crumb.

Recipe Variations

Gluten-free: Use 150 g almond flour + 30 g tapioca starch in place of all-purpose flour to keep structure without gluten. Bake at the same temperature but watch for a slightly quicker color change.
Dairy-free: Replace butter with equal solid coconut oil and use dairy-free yogurt (like almond yogurt) for moisture. The crumb will be slightly different but still tender.
Citrus-cardamom: Add 1 tbsp finely grated orange zest and 1/4 tsp orange blossom water for a bright floral note.
Almond-rose syrup: After baking, brush a light syrup made from 1 tbsp sugar, 1 tbsp water, and 1/2 tsp rosewater for a Middle Eastern-inspired finish.

Nutritional Highlights

Almond flour increases healthy monounsaturated fats and provides vitamin E and magnesium compared to a cake made only with white flour.
This cake is relatively higher in calories per slice due to almonds and butter; enjoy in moderate portions — a 1/8 slice is a reasonable serving.
Allergen information: Contains tree nuts (almonds), eggs, and dairy (unless substituted). Swap ingredients as noted in variations for common allergies.

Troubleshooting Common Issues

Cake is dense: You likely over-measured almond flour or overmixed. Weigh ingredients and fold gently. If batter feels very thick, add 1–2 tbsp milk or yogurt.
Top browns too quickly: Tent loosely with foil after 20 minutes of baking or lower oven rack. An oven thermometer helps confirm accuracy.
Soggy center: Underbaking is often the cause. Test with a skewer — it should come out with a few moist crumbs, not wet batter. If the edges are done but center isn’t, lower oven to 160°C (320°F) and bake another 5–10 minutes.

Frequently Asked Questions

Q: Can I use only almond flour (no all-purpose) in this cake?
A: Yes — you can replace the small amount of all-purpose flour with extra almond flour, but expect a slightly denser, moister crumb. To maintain structure, consider adding 1 tbsp of tapioca starch or a small extra egg white.

Q: How much cardamom is too much?
A: Start with 1 to 1 1/2 teaspoons of freshly ground green cardamom for an 8-inch cake. Cardamom is potent; taste your batter when possible (a small raw-egg-free spoonful of crumble) and adjust slightly next time if needed.

Q: Can I make this as cupcakes?
A: Yes — bake at 175°C (350°F) for 16–20 minutes for standard cupcakes. Fill liners about 2/3 full and check with a toothpick for moist crumbs.

Q: Will the cake keep its almond flavor after freezing?
A: Properly wrapped, the cake freezes well and keeps its almond character. Thaw overnight in the refrigerator, then bring to room temperature for best texture and aroma.

Conclusion

If you want to explore a related saffron-and-cardamom flavor profile or need inspiration for a festive spiced cake, this Fragrant Saffron and Cardamom Cake – Nordic Kitchen stories article is a lovely companion resource.