Go Back

Almond and Cardamom Tea Cake

Print Recipe Pin Recipe
Course Dessert

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.
Keyword Bread, cake