This Almond Cardamom Cake is quietly fragrant, nutty, and perfectly balanced for afternoon tea or a light dessert. I make it when I want something elegant without a fuss — the aroma of cardamom filling the kitchen is always a winner. If you like nut-forward desserts, you’ll also enjoy my take on chocolate almond cheesecake for a richer option.
Why Make This Recipe
- It’s fast to prepare and bakes in about 35–40 minutes, so you can have a showstopping cake with little notice.
- The almond and cardamom combination delivers warm, floral flavor without heavy frosting.
- Almonds add healthy monounsaturated fats and a touch of protein, making slices feel satisfying.
- It’s elegant enough for guests yet simple enough for weekday tea. I love this cake because the crumb stays moist for days when stored correctly.
Recipe Overview
Prep time: 15 minutes.
Cook time: 35–40 minutes at 350°F (175°C).
Total time: 50–55 minutes.
Servings: 8 (8-inch round pan).
Difficulty: Easy.
Method: Cream butter and sugar, fold in eggs, then alternate dry ingredients (ground almonds, flour, baking powder) with a splash of yogurt or milk; bake in a greased 8-inch springform or cake pan.
My Experience Making This Recipe
I tested this cake several times, tweaking cardamom from 1/2 teaspoon up to 1 1/2 teaspoons and settling on 1 teaspoon for clear aroma without bitterness. I also learned that using a mix of almond meal and a bit of all-purpose flour gives a tender crumb that still slices cleanly.
How to Make Almond Cardamom Cake
Start by creaming 6 tablespoons (85 g) unsalted butter with 2/3 cup (135 g) granulated sugar until light, about 3–4 minutes. Add 3 large eggs one at a time, then fold in 1 1/2 cups (150 g) almond meal, 1/2 cup (60 g) all-purpose flour, 1 tsp baking powder, 1 tsp ground cardamom, and 1/4 tsp salt; stir in 1/4 cup (60 ml) plain yogurt and 1/2 tsp almond extract. Pour into an 8-inch pan and bake at 350°F (175°C) for 35–40 minutes until a toothpick comes out with a few moist crumbs; cool in pan 10 minutes before removing.
Expert Tips for Success
- Use freshly ground cardamom or crush green pods for the brightest aroma; preground cardamom loses punch quickly.
- Weigh almond meal if possible — 1 1/2 cups of almond meal is roughly 150 g; accurate ratios prevent a dense crumb.
- Bring eggs and butter to room temperature so they emulsify well and trap air for lift.
- Don’t overmix after adding the dry ingredients; stop when just combined to keep the cake tender.
- Use an 8-inch springform pan or line a regular pan with parchment for easy release and even baking.
How to Serve Almond Cardamom Cake
- Dust the top with powdered sugar and scatter sliced almonds for a simple, elegant finish.
- Serve warm with a dollop of lightly whipped cream or plain Greek yogurt and fresh berries.
- Pair with a strong black tea or cardamom-spiced coffee to echo the flavors. For a playful dessert board, include a small spoonful of chocolate pudding like in this chocolate pudding dirt cake for kids or chocolate lovers.
Storage and Reheating Guide
Store the cooled cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze whole (well wrapped) or in slices for up to 3 months; thaw in the fridge overnight. Reheat individual slices gently in a 300°F (150°C) oven for 8–10 minutes or microwave 12–15 seconds to revive warmth without drying.
Recipe Variations
- Gluten-free: Replace 1/2 cup (60 g) all-purpose flour with 1/2 cup (60 g) extra almond flour or a 1:1 gluten-free flour blend; add 1/4 tsp xanthan gum if your blend lacks binding.
- Dairy-free: Swap butter for equal coconut oil and use dairy-free yogurt; the coconut flavor pairs nicely with cardamom.
- Citrus-cardamom: Add 1 tablespoon finely grated orange zest to the batter for a bright twist.
- Saffron-cardamom: Bloom a pinch of saffron in 1 tablespoon warm milk and add to the batter for a luxurious floral note.
Nutritional Highlights
- Almonds provide healthy fats, vitamin E, and a little protein per slice, making this cake more satiating than purely butter-and-flour cakes.
- Contains common allergens: tree nuts (almonds), eggs, dairy, and gluten unless adapted.
- Serve modest portions (1 slice, about 1/8 cake) as a treat; calories will vary with substitutions and toppings.
Troubleshooting Common Issues
- Dense cake: Likely from overmeasuring almond meal or under-beating butter/sugar. Weigh ingredients and cream until light.
- Dry cake: Overbaking is the usual culprit; check at 30 minutes and remove when a toothpick has a few moist crumbs.
- Cake sinks in the center: Underbaked center or too much leavening. Measure baking powder carefully (1 tsp) and test doneness before cooling.
Frequently Asked Questions
Q: Can I make this cake without almond meal?
A: You can substitute 1 1/2 cups (150 g) almond meal with 1 1/2 cups (190 g) all-purpose flour, but the flavor and texture will be less nutty and slightly lighter. If using all flour, reduce baking time by a few minutes and watch for a drier crumb.
Q: How do I get a stronger cardamom flavor without bitterness?
A: Toast whole green cardamom pods in a dry pan 30–60 seconds, crush, and grind fresh. Use 1 to 1 1/4 teaspoons of freshly ground cardamom; taste preference varies, so start lower and adjust next time.
Q: Can I make this cake in a loaf pan or muffin tins?
A: Yes. For a 9×5-inch loaf, bake at 350°F (175°C) for 45–55 minutes. For muffins, divide into 12 tins and bake 18–22 minutes. Check with a toothpick for doneness.
Q: Is it okay to use almond flour labeled "superfine" vs. coarser almond meal?
A: Superfine almond flour yields a finer, cakier crumb; coarser almond meal gives more texture. Either works — sift coarser meal for a more tender result if you prefer.
Conclusion
If you enjoy cardamom-forward cakes and want another inspiration that pairs those flavors with saffron, see this lovely take on a similar flavor profile at Fragrant Saffron and Cardamom Cake – Nordic Kitchen stories.
Almond Cardamom Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Almond Cardamom Cake is nutty, fragrant, and elegantly simple for afternoon tea or dessert.
Ingredients
- 6 tablespoons (85 g) unsalted butter
- 2/3 cup (135 g) granulated sugar
- 3 large eggs
- 1 1/2 cups (150 g) almond meal
- 1/2 cup (60 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/4 tsp salt
- 1/4 cup (60 ml) plain yogurt
- 1/2 tsp almond extract
- Powdered sugar and sliced almonds for serving
Instructions
- Cream the butter and sugar until light, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Fold in almond meal, all-purpose flour, baking powder, ground cardamom, and salt.
- Stir in yogurt and almond extract until just combined.
- Pour into an 8-inch greased pan and bake at 350°F (175°C) for 35–40 minutes.
- Cool in the pan for 10 minutes before removing.
- Dust with powdered sugar and top with sliced almonds before serving.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern