Almond Cardamom Cake (with eggless option)

Using Cardamom in Indian desserts is very common, in fact no Indian dessert is complete with out the addition of Cardamom. It adds a beautiful aroma and flavor which goes so well with the Indian sweets.

I added freshly ground cardamom to this cake, and the flavor of cardamom goes so well with almonds.

Almond Flour is so versatile and can be used in desserts like these Almond Flour cookies, Almond Flour Muffins, Ricotta Cheese Almond Burfi and my recent favorite Badam Halwa Croissants.

How to make Almond Cardamom Cake:

Spray a 8 inch round pan with non-stick spray or butter, you can also place a parchment paper. Pre-heat oven to 350 F degrees.

Keep the butter, milk, eggs ( or yogurt) on the counter top for 30 minutes to an hour for it to come to room temperature.

Grind the cardamom pods in a mortar.

To a large bowl add 1 cup all purpose flour, ½ cup almond flour, 1.5 teaspoons baking powder, ½ teaspoon baking soda, ¾th teaspoon ground cardamom and ¼th teaspoon salt. Mix it well.

In another large bowl add the softened butter and sugar and whisk for a minute.

Add two eggs ( or ½ cup yogurt for eggless version) and whisk it for a minute till the eggs are fully incorporated.

Now add 1 teaspoon vanilla extract and ¾th cup milk and mix again for a minute.

Add the flour mixture in batches and mix with a spatula.

Transfer the batter to the prepared pan and add more slivered almonds on the top. Tap the pan to remove any air bubbles.

Bake at 350 F degrees for 27 to 32 minutes or until a toothpick inserted in the center comes out clean.

Make sure the milk, butter and eggs ( or yogurt) are at room temperature. It helps in forming a smooth velvety batter which eventually helps in getting a fluffy cake.

Fold the dry ingredient with the wet ingredients by mixing gently in one direction.

Drizzle some sugar syrup on the cake ( after it cools) for a super moist tasting cake. This step is optional.