Yesterday was one of those cold days, just made worse by the fact that out heat was out. So what better way to warm up the house then to get the oven going, and why not make something that will pair nicely with a cup of tea! This month we are cooking from Salt, FAat, Acid, Heat and make the Almond and Cardamom Tea Cake. The cake emerged from the oven, golden and fragrant, but the crust hinted at overbaking.. Yet, slice through, and the heart revealed its truth: moist, tender, and unapologetically cardamom-infused.
Baking isn’t just about ingredients; it’s about creating memories. So here’s to Almond and Cardamom Tea Cake – our flavorful adventure. May your ovens be hot, your hearts warm, and your laughter contagious. And if your cake starts singing “Spice Up Your Life,” well, blame it on the cardamom.
Disclaimer: No cardamom pods were harmed during the writing of this post. 🌿
P.S. If your cake whispers sweet nothings, consider sharing the recipe. 😉🍰
Almond and Cardamom Tea Cake
Ingredients
Almond Topping
- 4 Tbls butter
- 3 Tbls sugar
- 1 cup slices almonds
- pinch salt
Cake
- 1 cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 2 1/2 tsp ground cardamom
- 4 eggs large
- 1 cup almond paste room temperature
- 1 cup sugar
- 16 Tbls Butter room temperature, cubed
Instructions
- Preheat the oven to 350 degrees. Butter and lower a 9-inch round cake pan, and ling with parchment paper
Make the almond topping
- In a saucepan over medium heat cook the butter and sugar until the sugar is dissolved and the butter begins the bubble and froth. Remove from heat and stir in the sliced almonds and salt
- Pour mixture into the bottom of your pan and use a rubber spatula to distribute evenly.
Make the cake
- Sift the flour, baking powder, and salt and stir to combine, set aside.
- In another bowl, thoroughly whisk together the vanilla, cardamom and eggs, set aside.
- Place almond paste in a stand mixer and pulse to break it up. Add the sugar and process for a about 5 minutes until it's as fine as sand. Add the butter and continue processing until the mixture is light and fluffy. Stop and scrap the bowl down with a rubber spatula to ensure everything is mixed.
- With the machine one, slowly begin adding the egg mixture, spoonful by spoonful, making sure it is all mixing in. Stop and scrap the bowl down with a rubber spatula to ensure everything is mixed.
- Slowly add in the flour mixture in three batches and make sure it incorporates but try not to over mix or else the dough will become tough.
- Add mixture to the pan and bake for 55-60 minutes, or until a toothpick comes out clean. Let the cake cool on a wire rack.
- Run a knife along the sides of the pan, then warm the bottom of the pan directly over the stove top for a few second to help the bottom unmold from the pan. Remove the parchment paper and serve.