Description
This fragrant and moist Cardamom Cake features a delightful combination of warm spices, zesty lemon, and crunchy almonds. The cake is infused with ground cardamom and enhanced by Greek yogurt and olive oil for a tender crumb. Topped with toasted almonds and a dusting of cardamom-spiced powdered sugar, this cake is perfect for dessert or an elegant tea-time treat.
Ingredients
For the Cake:
- Cooking spray, for greasing the pan
- 2 tablespoons packed brown sugar
- ½ cup sliced almonds
- 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 the Topping:
- 1 tablespoon powdered sugar
- ¼ teaspoon ground cardamom
Instructions
- Prepare the Pan: Preheat the oven to 350ºF (175ºC). Lightly coat a 9-inch round cake pan with cooking spray. Sprinkle the bottom evenly with the brown sugar and sliced almonds to create a crunchy base for the cake.
- 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.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the olive oil, Greek yogurt, eggs, lemon zest, and lemon juice. Whisk gently until just combined and no flour streaks remain, being careful not to overmix to maintain a tender texture.
- Transfer and Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool in the pan for about 20 minutes.
- Cool and Serve: Carefully invert the cake onto a serving plate so that the almond layer is on top. In a small bowl, combine the powdered sugar and ground cardamom, then dust over the cake as a decorative and flavorful finishing touch. Serve at room temperature.
Notes
- Using room temperature eggs and yogurt helps create a smoother batter.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- To toast the almonds for extra flavor, you can lightly toast them in a dry skillet before adding to the pan.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
