Almond Cardamom Cake is here to ring in the weekend AND spring (albeit rather early).
Despite the fact that it’s snowing here in Minneapolis – and is supposed to continue to do so all weekend – I’m 100% all about spring. The sun is rising earlier and staying out just a little bit longer every day, which is the BEST FEELING EVER. I literally get giddy every time I see those little rays of sunshine anytime after 5:00. Almost as giddy as I get while eating a slice of Almond Cardamom Cake.
This cake is definitely helping to cure my spring fever because it’s is the perfect spring dessert! Spring for me means lighter foods, still full of comfort, and not skimping on flavor in the least.
Spring recipes also have to be perfect for spring events – like brunches and afternoon tea with friends. Especially ones that involve a lot of laughs, and heartfelt conversations to inspire growth, closeness, and vulnerability.
And really, what’s better at inspiring growth and stimulating conversation than sharing a slice of moist, light, soul-warming Almond Cardamom Cake with your best friends as the sun shines through the windows? I’d say just about nothing, because I love bonding with friends over food and having soulful conversations.
The world has been heavy lately. I haven’t processed enough of it to even begin to open up, and this is a food blog after all, but it feels necessary to say we still have a lot of work to do. Let’s discuss, let’s be heard, and let’s do it all over a piece of Almond Cardamom Cake to lighten things up a bit.
I’m loving almond desserts these days – especially almond cakes. It’s something about the rich, buttery flavor that shines through and leaves me feeling on top of the world. This light, moist cake has all the rich, buttery flavor with a little cardamom to add a complex and distinct taste. It’s not overpowering in the cake, there’s just enough to give a bit of “je ne sais quoi” to the cake’s flavor.
It’s not just the flavor…it’s the texture, too! This cake is somehow a balance of light and dense; it’s thick but not a dry, heavy cake. It’s light, moist, and it melts-in-your-mouth with each and every bite.
All of this, my friends, pairs perfectly with coffee or tea. I mean, ok, or wine because what dessert doesn’t go amazingly with wine?! It’s best served slightly warm from the oven, so I’d actually recommend whipping it up closer to serving time. That being said, it really is amazing the next morning for breakfast. With coffee. Not that I’d know or anything…
But really – if I had to pick one cake to have for
breakfast – er – I mean, dessert, with my coffee, it would be this Almond Cardamom Cake.
Almond Cardamom Cake
- 7 ounces almond paste
- 12 Tablespoons unsalted butter, room temperature
- 3/4 cups sugar
- 4 eggs, room temperature
- 6 Tablespoons all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/4 cup sliced almonds
- Powdered sugar, for topping
- Preheat oven to 350°F. Place a parchment round in the bottom of an 8 inch round cake pan and grease the sides slightly.
- In the bowl of a stand mixer, cream together almond paste and softened butter for 2-3 minutes until fully combined. Add sugar and continue beating, stopping to scrape the sides as necessary. Add the eggs slowly, one at a time, slowly mixing between each addition. Add flour and cardamom, stirring until just combined.
- Spread evenly in cake pan and sprinkle sliced almonds on top. Bake for 32-35 minutes until edges are golden brown and a toothpick comes out clean. Let cool slightly and remove from pan. Before serving, sprinkle powdered sugar on top of the cake. Highly recommended to serve slightly warm!
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.