Description

This cardamom cake is a fragrant and moist dessert, featuring the unique warmth of ground cardamom paired with subtle lemon notes. The cake is beautifully topped with a crunchy almond and brown sugar crust, making it both flavorful and visually appealing. Perfect for an elegant afternoon tea or a delightful dessert, this easy-to-make cake bakes to a tender crumb with a hint of spice and citrus.

Ingredients

For the Almond Base

Cooking spray
2 tablespoons packed brown sugar
½ cup sliced almonds

For the Cake Batter

1 ¼ cups all-purpose flour
⅔ cup granulated sugar
2 ½ teaspoons ground cardamom
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup olive oil
½ cup Greek yogurt (at room temperature)
2 large eggs (at room temperature)
1 lemon (zested)
2 tablespoons lemon juice

For Garnish

1 tablespoon powdered sugar
¼ teaspoon ground cardamom

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Preheat the oven to 350ºF (175ºC). Lightly coat a 9” round cake pan with cooking spray. Sprinkle the bottom evenly with the packed brown sugar and then scatter the sliced almonds over the sugar. Set aside to create a caramelized almond base.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cardamom, baking powder, baking soda, and salt until well combined.
Incorporate Wet Ingredients: Make a well in the center of the dry ingredients. Add the olive oil, room temperature Greek yogurt, eggs, lemon zest, and lemon juice into the well. Whisk everything together gently until the batter is uniform in texture and there are no visible streaks of flour, being careful not to overmix.
Assemble and Bake: Pour the batter evenly into the prepared cake pan over the almonds and brown sugar. Spread it out smoothly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for about 20 minutes.
Finish and Serve: After cooling, carefully flip the cake onto a serving plate with the almond side facing upward, revealing a caramelized almond crust. In a small bowl, combine powdered sugar and ground cardamom. Dust this mixture evenly over the top of the cake before serving to add a touch of sweetness and spice.

Notes

Ensure the eggs and yogurt are at room temperature for better batter consistency.
You can substitute olive oil with any mild-flavored vegetable oil if preferred.
Be careful when flipping the cake to keep the almond crust intact.
This cake keeps well at room temperature for 2 days, or refrigerated up to 4 days.
For added flavor, serve with a dollop of whipped cream or a drizzle of honey.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: European