Almond cake with cardamom and orange
Adapted from Cake Bible by Rose Levy Beranbaum
Servings Prep Time
6people 10minutes
Cook Time
40minutes
Servings Prep Time
6people 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Grease a 9 inch spring form pan, line with parchment paper and then grease it again.
  2. Pre-heat oven to 350 degrees
  3. In a small bowl mix together eggs,vanilla extract and 1/4 cup of Greek yogurt. keep aside
  4. In a big bowl add sugar, orange zest, and cardamom, then using your finger tips rub the sugar till it is moist and fragrant. To the sugar mixutre add in the rest of the dry ingredients (flour, ground almonds, baking soda, and baking powder) and using hand mixer or kitchen aid \mix on low speed till everything is well combined.
  5. Then add in the softened butter and remaining Greek yogurt. Mix till the butter and Greek yogurt are incorporated, then turn the mixer to medium and beat for1-to 2 minutes. This will help to lighten the batter by adding air and will develop the structure of the cake. The butter has to be soft in order to add lightness to the batter and prevent you from over mixing the batter too.
  6. Add the egg mixture slowly in stages, making sure to beat the mixture for 15-20 seconds in between to incorporate the ingredients and build the structure of the cake. Scrape down the sides and pour batter into prepared pan.
  7. Bake for 35 to 40 minutes or till the tooth pick inserted in the center comes out clean. The sides of the cake will begin to shrink from the sides of the pan. Let cake cool in the pan on a wire rack for 10 minutes.
  8. Invert the cake onto a plate,dust with some powder sugar and serve with cup of tea.