Almond and Cardamom Flourless Tea Cake

 Ingredients

 2 cups (200g) finely ground almond flour

3/4 cup (150g) granulated sugar

1/2 cup (120g) unsalted butter, softened

4 large eggs, room temperature

1 1/2 tsp cardamom pdr

1/2 tsp vanilla extract

Zest of 1 lemon (optional)

Pinch of salt

Powdered sugar, for dusting

Chopped pistachios or edible rose petals for garnish (optional)

Options

Instead of almond flour, you can experiment with other nut flours like hazelnut or cashew flour, which also lend a nutty flavor.

Coconut oil can be used in place of unsalted butter for a dairy-free option.

For a richer vanilla flavor, consider using vanilla bean paste instead of extract.

To enhance the lemon zest, you may use orange zest for a different yet delightful citrus note.

Preheat the oven and prepare the pan

Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly. While the oven heats, take an 8-inch round cake pan and grease it lightly. Then, line the bottom with parchment paper to ensure easy removal after baking. This is an important step that prevents the cake from sticking to the pan, making it easier to serve.

Cream the butter and sugar

In a mixing bowl, combine the softened unsalted butter and granulated sugar. Using a hand mixer or a stand mixer, whip the two ingredients together until the mixture is light and fluffy. This process incorporates air into the batter, contributing to a airy texture in the finished cake. This should take about 2-3 minutes. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is well combined.

Add the eggs and flavorings

Next, add the room-temperature eggs one at a time, beating well after each addition. This step is crucial for creating a smooth and cohesive batter. After adding the eggs, stir in the ground cardamom, vanilla extract, lemon zest (if using), and a pinch of salt. These ingredients infuse the batter with wonderful aromas and flavors. Stir until everything is thoroughly combined and the batter appears uniform.

Fold in the almond flour

Once the wet ingredients are well mixed, gently fold in the finely ground almond flour. Use a spatula or wooden spoon to incorporate the almond flour into the batter. Be careful not to overmix, as you want to maintain as much air in the batter as possible. When you see no more dry almond flour, you know you’ve done it right. Pour the batter into the prepared pan and smooth out the top gently.

Bake the cake

Place the pan in the preheated oven and bake for about 30-35 minutes. You’ll know the cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean. Set a timer; it is essential not to over-bake, as this can make the cake dry. Once done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

Once cooled, dust with pdr sugar and if desired garnish with some chopped nuts and enjoy with your tea/ coffee.

 

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