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