Cardamom Cake

Submitted by Tulip-Fairy

"A great all rounder. Great texture and very simple to put together. I have been known to sub vanilla for the cardamon."

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 1 Cake
• Serves: 8

ingredients

• 1 3⁄4 cups flour
• 1 tablespoon baking powder
• 1⁄2 cup sugar
• 2 teaspoons ground cardamom
• 1⁄2 cup softened butter
• 1 egg
• 3⁄4 cup milk

directions

1. Heat oven to 180c fan.
2. Grease and flour a 23cm round cake tin.
3. Mix the dry ingredients in a bowl.
4. Add butter, egg, and milk and stir to a smooth batter.
5. Pour batter into tin, smoothing the surface with a spatula.
6. Bake in the lower half of the oven for approx 30 minutes.
7. Let cool before removing from tin.

Reviews

[Trula T.]

This is such a nice and easy recipe! I love that it makes a small cake. I followed it closely, using oat milk since that’s all I had, and sprinkled extra sugar on top. I recommend adding a little vanilla extract. Looking forward to making this again - following others’ suggested variations. And I would like to try it with some pears or apples at the bottom (then flipped before serving) and/or with a lime glaze.

 

[Shellybean]

Not happy with this cake. I thought to myself as I was making the batter... WOW this batter is really thick. I almost added extra milk to thin it out a bit... but I decided to follow the recipe to the letter... I should have trusted my instinct. The batter was so thick I actually had to spread it out with a spatula as it wanted to stay in a mountain in the middle of the pan where I dumped it. I love cardamom. and will continue my search for a cake recipe with it... and this one is not it.

 

[SpookyCat]

I agree with all the good reviews. I made this cake today and it was great! Moist and just the right amount of cardamon, not too little not too much! I will definitely be making this cake on a regular basis. The only small thing I added was some vanilla extract, and I had to use a touch more milk to mine as I found the batter a little dry while mixing, and I baked mine in a smaller square pan rather than a round pan. Great recipe for cardamon lovers! Easy recipe too!

 

[spooty3]

This is a great cake, and this kind was new to me too. I made it exactly as written. (But, being in the USA, I converted the metric measurements: 180C to 356F, and a 23cm pan is almost exactly a standard 9-inch round.) I baked the cake for exactly 30 minutes - it easily passed a knife-in-the-center test at that point. I note that another reviewer made some high-altitude adjustments. I live slightly lower than them, at 6200 feet, and was pleasantly surprised that even with no adjustments, it baked up very light and fluffy. Perhaps even a little too fluffy, if I wanted to be picky about it. Plus it was moist enough that even on the eighth day (having a slice a night for dessert), the last slice was just fine. The recipe is very easy to make, and the result is simple yet has a prominent (but not too strong) cardamom flavor. This has a lot of bang for the buck, recipe-wise. Thanks!

 

[NHZ444]

I had a taste for cardamom, and this recipe sounded very easy. I didn't really alter much, but I did have cardamom pods on hand, so I ground the cardamom seeds myself, as I'm assuming it would be more flavorful. I used skim milk because it's all I had and a couple T. of half and half. I also added the zest of one lemon and once I put the batter in the pan, I sprinkled cinnamon sugar and sugar crystals on top. The cake is light, fluffy and has a prominent cardamom flavor. Don't expect this to a be a sweet cake, it's very basic, but something I would enjoy with tea or coffee. It would probably taste good with powdered sugar on top, or even with fresh whipped cream and berries. I will for sure make this again.