Description
This Persian Almond Cardamom Cake is a moist, gluten-free treat infused with fragrant cardamom and a hint of floral notes from optional rosewater or orange blossom water. Made with almond flour, eggs, yogurt, and sweetened with granulated sugar, this cake is perfect for those seeking a nutty, aromatic dessert with Middle Eastern flair. The optional powdered sugar glaze adds a delicate sweetness that complements the nutty flavors beautifully.
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
Optional Glaze
- 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 easy removal of the cake after baking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, gluten-free baking powder, salt, and ground cardamom to evenly distribute the leavening and spices.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs and granulated sugar until the mixture becomes pale and fluffy, which helps incorporate air for a light cake texture.
- Add Wet Ingredients: Stir in the sunflower oil (or melted butter), vanilla extract, and Greek yogurt (or dairy-free yogurt) gently into the egg mixture until well combined.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing carefully to maintain fluffiness without overmixing.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to settle before transferring it to a wire rack to cool completely to room temperature.
- Make and Add Glaze (Optional): Whisk together powdered sugar, water, and vanilla extract until smooth. Drizzle the glaze over the cooled cake to add a delicate, sweet finish.
Notes
- This cake is naturally gluten-free and can be made dairy-free by substituting Greek yogurt with a plant-based alternative.
- The optional rosewater or orange blossom water adds a traditional floral aroma; feel free to omit if unavailable.
- Ensure not to overmix the batter to keep the cake tender and moist.
- Using almond flour requires accurate measuring for best texture; spoon and level for precision.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
