BAKING,  CAKES,  DESSERTS,  TEA CAKES

Cardamom Spiced Cake … spicing up life with cardamom

2009/02/24 / 33 Comments
“Variety’s the very spice of life, That gives it all its flavor”
William Cowper

2009 02 24+spice+cake+cardamom1

Leafing through the Australian Women’s Weekly book on CAKES that my friend recently brought for me when she was visiting from the UK, I stopped at this Cardamom-spiced Cake. Not that I’m a huge fan of cardamom, (though the hub & boy certainly are), but because it had a little note that said this cake was a new take on the Armenian nutmeg cake. Reading the note took me right back to when I began blogging...Collages1

When I began this blog in August 2007, for the want of nothing better to do, it was the first cake I made specially for my blog, my inaugural bake as I chose to refer to it as. It had turned out to be a warm & wonderful cake, the Armenian nutmeg cake. This new take sounded entirely enticing .2009 02 24+spice+cake+cardamom4

I think this is a tea cake, full of spices, quite perfect for ‘chai‘ or tea, warm with spicy flavours. The method is also entirely different from most of the cakes I’ve tried before. It’s got a crumb base, & then the batter on top that makes the cake. The boy loved it & couldn’t stop asking for me (tch, tch), but the daughter wasn’t too excited about it to begin with. But I guess it grows on you, as it grew on her, & soon enough she was back asking for seconds & thirds.spice+cake1 Browned Butter Caramel Frosting, (recipe from an earlier Daring Bakers challenge) on top added to it’s appeal, or then the dollop of chocolate ganache within, which ensured runaway success.2009 02 24+spice+cake+cardamom5 I think this is a pretty versatile cake indeed. The original recipe used pistachios, my favourite nuts (for colour, taste & beauty), but I used almonds here as an alternate as the recipe suggested. Pistachios are quite highly priced here, & I didn’t want to weep over precious wasted nuts just in case the cake was a disaster. Other nut substitutes suggested are walnuts, hazelnuts or pecans.2009 02 24+spice+cake+cardamom6 If you aren’t a huge fan of cardamom, I think the cake might work well with just cinnamon & nutmeg, in which case just omit the cardamom to make a ‘Spiced cake’. Another idea might be to omit the spices altogether, & add some chocolate chips with the nuts to make an entirely different version. Think on…2009 02 24+spice+cake+cardamom3
CARDAMOM-SPICED CAKE
An updated version of the Armenian nutmeg cake, this cake uses different spices and is more like a slice having a cake-like topping.
As adapted from Cooking Class CAKES, The Australian Women’s Weekly, pg 103
Ingredients:
1 cup self-raising flour (I used 1 cup flour + 1 tsp baking powder + a pinch of salt)
1 cup flour
1 1/4 cups brown sugar, packed
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cardamom
1/4 tsp ground cloves (I forgot this completely)
125gms cold butter; chopped
1 egg
1 tsp bicarbonate of soda
3/4 cup milk
1/2 cup almonds; choppedcardamom+spiced+cake
Method:
  • Preheat oven to 180C/moderate oven. Grease a 20cm X 30cm Lamington pan, & line the long sides & bottom.
  • Process the flours, sugar,spices & butter till the mixture resembles fine breadcrumbs.
  • Transfer to a bowl. firmly press 1 1/2 cups of the flour mix into the bottom of the pan.
  • Use a fork to combine the egg, soda & milk in a jug, add to the remaining flour mixture with nuts, mix well with a wooden spoon. Pour mixture over base in pan, & spread evenly.
  • Bake cake for about 1 hour (mine took about 45-50 minutes). When done, cool on rack for about 10 minutes. then turn out of pan gently. Cut when cool.spice+cake2

This post featured on

Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

You May Also Like

Eggless Mango Desserts Home made

MANGOES – 10 delightful eggless dessert recipes before the season disappears!

2021/08/30
Eggless Blueberry Chocolate Cake Recipe with blueberry cream cheese filling & frosting

Eggless Blueberry Chocolate Cake … a refreshing burst of flavour! SO GOOD!

2024/01/17
Dark Chocolate Walnut Gateau

Dark Chocolate Walnut Gateau {GF} … and exploring the Canon 6D Mark II #photography #canon

2017/11/16

33 Comments

  • Pinky

    2009/02/24 at 6:02 pm Reply

    Hi Deeba

    I jst came across ur blog somedays back…….u have a lovely blog with nice recipes & great pics…..but i am a veg so cant try out ur cakes n desserts….can u post some eggelss cake n desserts so even i can prepare it.

    Pinky

  • Olga

    2009/02/24 at 7:30 pm Reply

    I must admit cardamom is in a dog house when it comes to spices that I like. I was testing a rice recipe using a whole cardamom, and now my entire kitchen cabinet smells like it 🙂

    But I do agree with you on the pistachio nuts: LOVE THEM!

    That tea plate is very cute!

  • Superchef

    2009/02/24 at 9:54 pm Reply

    my my!! spiced with cardamom?!! this will be soo good with a spicy masala chai!! as usual, the photos are perfect!!

  • Asha

    2009/02/24 at 10:00 pm Reply

    I love cardamoms and cake with that is divine. Scandinavians use cardamom in cakes too. My kids do not like it though, they prefer Vanilla. Looks delicious, Deeba. Waiting for Spring too but it’s still very cold here! 🙂

  • Snooky doodle

    2009/02/24 at 10:16 pm Reply

    this cake must be an explosion of flavour. I m not a big fan of cardamon however this cake intrigues me alot. Photos are always amazing 🙂

  • Gloria

    2009/02/25 at 12:09 am Reply

    Deeba,Deeba I die for Cardamom I really love it!! Lovely pics as ever!!! I love them and the cake!!!
    What you think to add cardamom to a Jam??? I think this today!!! xxGloria

  • lisa (dandysugar)

    2009/02/25 at 1:51 am Reply

    I love, love, love cardamom! This cake is one to die for. It looks so indulgent! I love this cake and I wish I could dig into a slice now! Beautiful!

  • Shree

    2009/02/25 at 6:16 am Reply

    Deeba,

    You have a great blog. I thought I was a crazy baker till I came across your blog.

    Wow! You and your recipes amaze me.

    Also, can you please let me in on the secret of relishing cakes everyday and still staying thin.
    My baking has put a good 20 pounds on me in the past years.

    Shilpa

  • Asha

    2009/02/25 at 7:23 am Reply

    You are just amazing! I love following what you are up to – its a welcome break for me in between my work.
    Thanks for another wonderful recipe
    Asha

  • Akal's Saappadu

    2009/02/25 at 3:15 pm Reply

    lovely, what else to say, whenever I come here, i’m just mouthwatering and seeing ahhhhhhh!!!
    i can smell the gragrance og the cardamoms from here, i love cardamoms, tried cardamom cookies, never tried with cakes! Mmmmm, that sounds delicious!

  • Ivy

    2009/02/25 at 5:07 pm Reply

    The cake looks beautiful and I must really try this as I have never flavoured a cake with cardamom before.

  • noble pig

    2009/02/25 at 7:21 pm Reply

    So lovely. I adore cardamom in desserts, there is just something so special about it. Your pictures are beautiful.

  • Nandini Vishwanath

    2009/02/25 at 9:03 pm Reply

    Deeba! I love the mortar and the pestle 🙂

    Such a simple cake but am sure flavour intensity must be great!

  • Laurie

    2009/02/25 at 10:52 pm Reply

    Can I send you my address? 🙂
    I love spice cakes and your brown butter frosting sounds yummy!

  • Maya

    2009/02/26 at 4:22 am Reply

    Wow, I love cardamom and you know I love cakes, so this is a winner..Great looking cake Deeba!

  • Gloria Chadwick

    2009/02/26 at 5:18 am Reply

    Your cake looks amazing, as always. Beautiful photos. I have some awards for you on my blog. 🙂

  • Elra

    2009/02/26 at 6:10 am Reply

    Oh Deeba, I can imagine how fragrant your when you baked the cake. I love spices (like most Asian do), funny that I don’t use them in my baking that much.
    Xoxo,
    Elra

  • Kitchen Flavours

    2009/02/26 at 12:06 pm Reply

    wish I could smell the aroma of this cake when it is getting baked. Hungry…. Send me some. Wish i was there in “Gu”…….Love the spice flavour in it. Awesome pics again….

  • Tartelette

    2009/02/26 at 4:04 pm Reply

    I love cardamom so much I could eaily devour that entire cake! Gorgeous and I bet the house smelled fantastic!

  • Núria

    2009/02/26 at 7:12 pm Reply

    Deeba, you put so much love in your posts… that’s why they are soooooooooo beautiful!!!! I’m in love with your pictures and post design. Girl you feed my eyes!!! 😀

    Cardamom is not a spice I use often. In fact, I have only used it once!

  • Nicisme

    2009/02/27 at 4:50 pm Reply

    It’s at times like these that a scratch and sniff screen would come in handy! Glad you used pistachios, they are wonderful!

  • shayma

    2009/12/04 at 12:52 pm Reply

    cardamom is my favourite spice- i love this cake- thank you for sharing the recipe with us. i always have these ingredients in my home- it couldbe smthg one can whip up on a whim. i am scared of baking, in general, but your site inspires me, deeba. xx

Thank you so much for stopping by. I'd love to hear from you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

C is for Chettinad Simply Delicious Lotus Biscoff Desserts Baking Pretty Eggless Desserts