Cardamom Cake

Why You’ll Love This Recipe

• Aromatic Flavor: The warm, slightly peppery taste of cardamom, complemented by a hint of lemon zest, creates a delightful flavor profile.

• Simple Preparation: With straightforward ingredients and easy steps, this cake is accessible for both novice and experienced bakers.

• Versatile Enjoyment: Ideal for fika—a Swedish tradition of enjoying coffee or tea with a sweet treat—this cake also serves as a charming addition to any gathering.

Ingredients

For the Cake:

• 2 cups (240 g) all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 tablespoon ground cardamom

• 1 cup (200 g) granulated sugar

• Zest of 1 lemon

• ½ cup (113 g) unsalted butter, softened

• 2 large eggs, at room temperature

• 1½ teaspoons vanilla extract

• 1 cup (240 ml) buttermilk, at room temperature

For the Topping:

• ¾ cup (90 g) sliced almonds

• 2–3 tablespoons granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your 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. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cardamom.

3. Mix Wet Ingredients: In a large bowl, combine the granulated sugar and lemon zest. Add the softened butter and beat until the mixture is light and fluffy, about 4-5 minutes.

4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.

6. Prepare Topping: In a small bowl, mix the sliced almonds with 2–3 tablespoons of granulated sugar.

7. Assemble and Bake: Pour the batter into the prepared pan, smoothing the top. Evenly sprinkle the almond topping over the batter. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with fresh fruit, whipped cream, or enjoy it plain with your favorite beverage.

Servings and Timing

• Servings: 8 slices

• Prep Time: 10 minutes

• Cook Time: 35-40 minutes

• Total Time: 50-55 minutes

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

• Dairy-Free Option: Replace the buttermilk with a non-dairy alternative, such as almond milk, and use dairy-free butter.

• Nuts: Incorporate chopped walnuts or pecans into the batter for added texture.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.

• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature before serving.

• Reheating: Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

FAQs

1. Can I use ground cardamom instead of whole cardamom pods?

Yes, ground cardamom is suitable for this recipe. Use 1 tablespoon of ground cardamom to replace the whole pods.

2. Is it necessary to use buttermilk?

Buttermilk contributes to the cake’s moist texture and tangy flavor. If unavailable, substitute with an equal amount of plain yogurt or milk mixed with 1 tablespoon of lemon juice.

3. Can I add other spices to the cake?

While cardamom is traditional, you can experiment with spices like cinnamon or nutmeg. Adjust the quantities to your taste.

4. How can I make the cake more moist?

Ensure the butter and buttermilk are at room temperature before mixing. Avoid overmixing the batter to prevent a dense texture.

5. Can I use a different type of sugar?

Granulated sugar is recommended for this recipe. Substituting with brown sugar may alter the cake’s texture and flavor.

6. How do I prevent the almonds from burning?

Keep an eye on the cake during baking. If the almonds brown too quickly, cover the top loosely with aluminum foil and continue baking until done.

7. Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance. Store it in an airtight container at room temperature and serve as desired.

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