Almond Cardamom Cake

From: https://olivesnthyme.com/cardamom-cake/

Ingredients

  • ¾ cup (90 g) sliced almonds
  • 2 - 3 tablespoons granulated sugar
  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 - 3 teaspoons ground cardamom
  • 1 cup (200 g) granulated sugar
  • 1 lemon, zested
  • ½ cup (113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk or keifr yogurt
  • 2 - 4 tablespoons powdered sugar for topping, optional

Instructions

  1. Preheat the oven to 350 F (180 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. Lightly grease the parchment on the bottom of the cake. 
  2. Scatter 3 tablespoons (38 g) granulated sugar, followed by about ¾ cup (90 g) of sliced almonds across the bottom of the lined pan. Set aside for now. 
  3. In a large bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt together until well combined. 
  4. In a large mixing bowl fitted with paddle attachment, beat the sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, beat in the eggs and vanilla extract until smooth and well combined.
  5. Alternating dry ingredients and buttermilk, mix the dry ingredients and buttermilk into the wet ingredients (dry, buttermilk, dry, buttermilk, dry). Repeat until all the ingredients are just combined.
  6. Evenly spread the cardamom cake batter into the prepared pan. Bake the cardamom spiced cake for 35-42 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
    ML: Might need a bit more baking time. First on the center was not completely baked.
  7. Cool the pan in the pan for 5 - 10 minutes. Gently release the side of the springform pan and carefully invert the cake onto a serving plate or onto a cooling rack so the almond “bottom” is now on top. Gently pull back the parchment paper if needed.
  8. Top with powdered sugar, slice and enjoy!

Notes

Store: Place the the cake in an airtight container for up to 3 days. Then the cake should be transferred to the fridge for up to another 1 - 2 days.

Serve: This from scratch Cardamom (Kardemummakaka) cake is best served with fresh fruit such as raspberries, a creamy custard, freshly whipped cream, strawberry glaze or even ice cream.