Cardamom Cake
This Cardamom Cake is incredibly fragrant, made with olive oil and lemon juice for a rich yet delicate flavor. It's baked with a layer of caramelized almonds for an extra delicious bite.
Servings: 8 servings
Equipment
- Round 9" Cake Pan
Ingredients
Topping
- Cooking spray
- 2 tablespoons packed brown sugar
- ½ cup sliced almonds
Cake batter
- 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 serving, optional
- 1 tablespoon powdered sugar
- ¼ teaspoon ground cardamom
Instructions
- Preheat the oven to 350ºF and lightly coat a 9” round cake pan with cooking spray. Sprinkle the bottom of the pan with brown sugar and evenly scatter the sliced almonds. Set aside.
- In a mixing bowl, whisk together the flour, sugar, cardamom, baking powder, baking soda, and salt.
- Create a well in the flour mixture and add the olive oil, Greek yogurt, eggs, lemon zest and juice. Whisk into the flour mixture until just combined and no flour streaks remain.
- Transfer the batter to the prepared cake pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 20 minutes.
- Carefully flip the cake onto a serving plate, almond side up. Combine the powdered sugar and ground cardamom and dust over the cake before serving, if desired.
Nutrition
Serving: 1sliced | Calories: 373kcal | Carbohydrates: 39g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 156mg | Potassium: 113mg | Fiber: 1g | Sugar: 22g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
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