Description
A fragrant and moist almond cake infused with cardamom, perfect for tea time or small celebrations.
Ingredients
Scale
- 120g almond flour
- 30g all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup yogurt or sour cream
- 1–1.5 teaspoons freshly ground cardamom
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 175°C (350°F).
- If desired, toast chopped almonds lightly at 160°C (320°F) for 6–8 minutes and cool.
- In a spice mill or mortar and pestle, grind the cardamom pods.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- In another bowl, combine almond flour, all-purpose flour, baking powder, and salt.
- Alternately fold in the dry ingredients and yogurt into the butter mixture.
- Pour the batter into an 8-inch springform or well-greased round cake pan.
- Bake for 30–40 minutes until a skewer comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Serve warm or at room temperature with lightly whipped cream and toasted almond slivers. Dust with powdered sugar and fresh orange zest before serving for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg