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    You are in: Home / Recipes / Cardamom Cake Recipe
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    Cardamom Cake

    Cardamom Cake. Photo by kelseysiemens

    1/2 Photos of Cardamom Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Tulip-Fairy's Note:

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

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    Ingredients:

    Serves: 8

    Yield:

    Cake

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on December 16, 2009

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2013

      55

      This cake was perfect, in my book. It was light, fluffy, the perfect balance of sweet with cardamom. Wonderful with tea. The only change I made was to add a few tablespoons of butter to the bottom of the pan and mix in a half cup of brown sugar. I them put the batter into the pan and when it was out of the oven, flipped it over like a pineapple upside-down cake. This addition gave awesome flavor and texture to the top of the cake. Would still be good without that addition, though. Excellent, a must make!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2012

      55

      Made this for an Indian-themed dinner for book club. Served with whipped cream and mango. It was a big hit! You definitely get the cardamom flavor but it is not overwhelming. I also had to add a little extra milk as the batter was too thick and I only baked for 25 minutes. I have a little leftover and am planning on making something trifle-like with it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Cardamom Cake

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 275.6
     
    Calories from Fat 119
    43%
    Total Fat 13.2 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 56.9 mg
    18%
    Sodium 258.3 mg
    10%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 0.8 g
    3%
    Sugars 12.5 g
    50%
    Protein 4.5 g
    9%

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