Almond Cardamom Cake
I was in the 7th grade when I baked my first cake. At school, we...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 120g + 2 tbsp granulated sugar
- 120 g unsalted butter at room temperature
- 2 eggs, (separated)
- 100 g almond flour
- 75 g flour
- 8 cardamom pods, (seeds removed and crushed, pods discarded)
- 1 tsp baking powder
- pinch salt
- 150 ml milk ((I used 2%; best not to use skim milk))
- 300 g raspberries
- 1 packet flaked / sliced almonds
- confectioner's sugar for dusting
Instructions
- 1
Pre-heat your oven to 180C / 350F
- 2
Line a Springform tin with parchment paper and butter the sides
- 3
In a large bowl, cream the butter and 120g sugar and slowly add in egg yolks, mix on high speed till pale yellow.
- 4
Add both flours slowly, bit by bit and mix on medium speed.
- 5
Add crushed cardamom, baking powder, salt and milk and mix on medium speed.
- 6
In a separate bowl, whisk egg whites till soft peaks begin to form, around 5 minutes on high speed.
- 7
Slowly fold egg whites into the batter. Transfer into Springform.
- 8
Place in oven for 35 minutes- since oven times vary keep an eye on the cake at the 30 minute mark- if it looks golden, it is ready. Insert toothpick to verify.
- 9
Sprinkle with flaked almonds till the surface of the cake is completely covered. Dust liberally with confectioner's sugar using a sieve.
- 10
For the Raspberry Coulis
- 11
Place raspberries in a saucepan on medium heat with 2 tbsp sugar and allow to melt into a sauce.
- 12
When the raspberries have transformed into a sauce, sieve to remove seeds and serve alongside cake.