Cardamom flavoured almond cake
A delicately sweetened and fragrant almond flour cake to up your chai time game. This cake is not just gluten free, but refined sugar and butter free, as well
Equipment
- Oven
Ingredients
- 2 cups ground almonds/almond meal
- 2 eggs
- ⅓ cup olive oil or butter
- ⅓ cup honey or maple syrup/sugar
- 1 tsp cardamom powder
- 1 tsp vanilla essence
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup almonds and walnuts finely chopped
Optional garnish
- powdered sugar
Instructions
- In a bowl, mix together the dry ingredients, almond flour, cardamom powder, chopped nuts, baking powder and baking soda
- In another bowl, whisk together the eggs, olive oil, vanilla essence and honey until light and frothy
- Gently mix in the dry ingredients into the wet one, until fully incorporated. Transfer to a greased cake tin and bake in a preheated oven at 180°C for 25-30 minutes
- Remove, let it completely cool and then de-mould and cut in slices
- Serve this yummy, moist and spongy, cardamom flavoured almond cake with chai/tea/coffee. Enjoy!
Notes
- This cake is low on sweetness. If you'd like yours to be sweeter, increase the amount of honey/maple syrup/sugar while baking
- If using sugar for the garnish, drizzle it over the cake once it is out of the oven and cools down
- You could also use powdered cinnamon and nutmeg along with cardamom powder to flavour your cake. If you don't like these, only vanilla will also do
- You could use other nuts like pistachios, cashews, pecans etc also
- This almond tea cake will remain fresh up to a week. Cut it up in slices and store in an air tight container in the fridge, when it lasts for over two days
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon