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Almond Cardamom Cake

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A fragrant, moist cake infused with warm cardamom and nutty almond flavors—perfect with tea or as an elegant dessert!

Ingredients

Scale

For the Cake:

  • 1 ½ cups almond flour

  • ½ cup all-purpose flour (or gluten-free 1:1 blend)

  • 1 ½ tsp baking powder

  • 1 ½ tsp ground cardamom (freshly ground for best flavor)

  • ¼ tsp salt

  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)

  • ¾ cup granulated sugar (or coconut sugar)

  • 3 large eggs, room temperature

  • 1 tsp almond extract

  • ½ tsp vanilla extract

  • ½ cup whole milk (or almond milk)

For the Cardamom Glaze (Optional):

  • ½ cup powdered sugar

  • 1–2 tbsp milk or cream

  • ¼ tsp ground cardamom

  • 1 tsp rose water (optional, for floral notes)

For Garnish:

  • Sliced almonds, lightly toasted

  • Edible rose petals (optional)

  • A dusting of cardamom powder

Instructions

  1. Preheat & Prep:

    • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

  2. Mix Dry Ingredients:

    • In a bowl, whisk together almond flour, all-purpose flour, baking powder, cardamom, and salt.

  3. Cream Butter & Sugar:

    • In a separate bowl, beat butter and sugar until light and fluffy (3-4 minutes).

    • Add eggs one at a time, mixing well after each. Stir in almond and vanilla extracts.

  4. Combine Wet & Dry:

    • Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined (do not overmix).

  5. Bake:

    • Pour batter into the prepared pan and smooth the top.

    • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

    • Let cool in the pan for 10 minutes, then transfer to a wire rack.

  6. Glaze & Garnish (Optional):

    • Whisk together powdered sugar, milk, cardamom, and rose water until smooth. Drizzle over the cooled cake.

    • Sprinkle with toasted almonds and a dusting of cardamom.

Serving Suggestions:

  • Serve warm with a dollop of whipped cream or vanilla ice cream.

  • Pairs beautifully with masala chai or coffee.

Notes

Pro Tips:

  • For intense cardamom flavor, crush whole pods and steep them in warm milk for 10 minutes before using.

  • Dairy-free? Use coconut oil and almond milk.

  • Storage: Keeps well at room temperature (covered) for 2 days, or refrigerate for up to 5 days.

Common Mistakes to Avoid:

  • Overbaking (can dry out the cake).

  • Skipping parchment paper (almond flour cakes stick easily!).

Enjoy your Almond Cardamom Cake! 

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