Description
A moist and fragrant Persian Almond Cardamom Cake, naturally gluten-free and delicately spiced with cardamom. This tender cake is enriched with almond flour and Greek yogurt, offering a rich yet light texture. Perfectly complemented by an optional rosewater or orange blossom water for a floral note, and an optional vanilla glaze to add a touch of sweetness.
Ingredients
Scale
Cake
- 200g (2 cups) almond flour
- 1 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 60ml (1/4 cup) sunflower oil or melted butter
- 1 tsp vanilla extract
- 120ml (1/2 cup) full-fat Greek yogurt or dairy-free yogurt
- Optional: 1 tbsp rosewater or orange blossom water
Glaze (optional)
- 60g (1/4 cup) powdered sugar
- 1 tbsp water
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment paper to ensure the cake does not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, gluten-free baking powder, salt, and ground cardamom until well combined for an even spice distribution.
- Beat Eggs and Sugar: In a separate bowl, whisk the eggs and granulated sugar together until the mixture becomes pale, fluffy, and slightly thickened, indicating good aeration for a light cake.
- Add Wet Ingredients: Stir in the sunflower oil (or melted butter), vanilla extract, and Greek yogurt (or dairy-free yogurt) into the egg mixture, blending until smooth and uniform.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing gently until fully combined to maintain batter airiness.
- Pour Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the cake surface turns golden and a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool Cake: Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely for optimal texture and ease of glazing.
- Prepare Glaze (Optional): Whisk together powdered sugar, water, and vanilla extract until smooth. Once the cake is completely cool, drizzle the glaze over the top to add a subtle sweetness and a glossy finish.
Notes
- This almond flour cake is naturally gluten-free, making it suitable for those with gluten intolerance.
- Use full-fat Greek yogurt or a dairy-free yogurt alternative based on dietary preferences.
- Adding rosewater or orange blossom water gives a traditional Persian floral aroma but is optional.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- The optional glaze can be substituted with a dusting of powdered sugar if preferred.
