Cardamom Cake Recipes

Steps:

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

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
• Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
• Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
• Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
• Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

Steps:

• Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
• Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
• After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

Steps:

• Pre-heat oven to 350 degrees.
• Grease a 9-inch bundt pan with butter; dust with cookie crumbs. Set aside.
• Combine flour and baking soda in small bowl; set aside.
• Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total.
• Beat in cardamom and cinnamon.
• Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute.
• Pour batter into pan.
• Bake until toothpick inserted in center of cake comes out clean, about 50 minutes.
• Let stand 5 minutes; turn out on a wire rack. Cool completely.
• Dust with confectioners' sugar.

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour, 1/2 cup of sugar, baking powder, cardamom, and salt in a mixing bowl. Add 1 3/4 cups of the heavy cream and mix until a dough forms. Put the dough onto a floured surface and pat into a disk 12 inches in diameter. Cut into 6 wedges and place on a baking sheet. Brush each wedge with the remaining 3 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar. Place the pan into the top half of the oven and bake for 25 minutes, until the cakes are golden and firm to the touch. Remove from the oven and let cool.
• As the cakes are baking, put the berries and maple syrup in a bowl. Let macerate until ready to assemble the desserts.
• Slice each shortcake in half and place the bottom halves on a platter. Divide the berries among the 6 cake bottoms. Top with the shortcake tops and garnish with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 1/4 cup butter and dust with bread crumbs.
• Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Cake: Cream together sugar and butter until fluffy.
• Beat eggs in one at a time.
• Add vanilla.
• Stir in the baking powder, soda, salt, and Cardamom.
• Stir in the floor one cup at a time, adding sour cream and milk as you go along.
• Topping: In a separate bowl mix together the"topping" ingredients.
• To Assemble: You can bake this in a few different style pans.
• A bundt cake pan would work well.
• I used two tall round 8" cake pans.
• Oil your pans well.
• Pour the batter in your pans- be sure to leave some room at the top as these cakes should rise.
• Sprinkle the top with your topping.
• Alteration: Instead of sprinkling the topping over the cake, you might prefer to pour half your batter in the pan, create an inside layer by sprinkling in some of your topping and then pour the remaining batter in your pan and sprinkle the rest of the nut mixture over the top.
• You can always whip up some more topping if you need to!
• To Bake: Preheat your oven to 350 degrees.
• This is a dense cake and will bake for about an hour (in a bundt cake pan).
• Keep checking on it by inserting a knife in the top.
• If it comes out clean, it's done.
• To Serve: Let the cake cool for a while (at least half an hour).
• Turn the cake over and slide onto a plate (if you have used a bundt cake pan).
• If you used a cake pan, loosen the edges of the cake pan with a knife, gently easing the cake up out of the pan.
• If you need to, turn the cake over and gently tap it out of the pan, once the cake is out of the pan you can turn it back over onto a plate for presentation.

Steps:

• To make the topping: Mix together the almonds, 3 tablespoons brown sugar, 2 tablespoons flour, cardamom and melted butter with a fork until crumbly.
• To make the cake: Preheat the oven to 350 degrees F.
• Sift together 2 cups flour, baking powder, salt, cinnamon and baking soda and set aside.
• Cream together the softened butter and 1 cup brown sugar until light and fluffy.
• Add the eggs, one at a time and beat well between additions.
• Beat in the vanilla.
• Add the dry ingredients in thirds to the creamed mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
• Scrape down the sides and beat for 1 more minute.
• Grease the bottom and sides of an 8-inch springform pan.
• Pour half of the batter into the pan and sprinkle with half of the almond mixture.
• Pour the remaining batter into the pan, spreading it out if necessary.
• Top with the remaining almond mixture.
• Bake for 50 to 60 minutes on the middle rack.
• The cake is done when a knife inserted in the middle comes out clean.
• Leave the cake in the pan and cool on a wire rack for 20 minutes.
• Remove from the pan and cool completely.

Steps:

• Preheat your oven to 350°F.
• Coat a 9 x 5 loaf pan, with nonstick cooking spray.
• Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed.
• In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min).
• Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well.
• Lastly, you will add the flour mixture and blend until just combined. ( do not overmix).
• Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached).
• Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze.
• For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference).
• Remove cake from pan and spread the glaze on top and enjoy.
• Make the glaze to your preference, either thick or thin.

Steps:

• Preheat the oven to 300 degrees. Grease and flour a 10- to 12-cup tube pan.
• Beat the butter until creamy. Add the confectioners' sugar and beat until very fluffy. Beat in the eggs one at a time.
• Stir in the flour. Mix in the cardamom, orange and lemon zests and the vanilla. Pour the batter into the pan.
• Bake for about 1 hour or until the cake springs back to the touch and starts to pull from the sides. Cool 10 minutes. Unmold onto a serving plate. Serve warm or cold, cut into thin slices.