Why You’ll Love This Recipe

The cake is effortless yet elegant, relying on a handful of ingredients to deliver big flavor. The crunch of the sugared crust contrasts beautifully with the tender interior, while whole cardamom seeds add bursts of fragrance in every bite. It tastes even better the next day, making it a perfect make-ahead dessert. The recipe is versatile too — you can vary the topping, infuse it with floral notes, or keep it plain for a minimalist, classic presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar (plus extra for the pan)

• Sliced unblanched almonds (optional, for topping)

• Large eggs

• Unsalted butter

• Cardamom seeds

• All-purpose flour

• Salt

Directions

1. Heat oven to 350°F. Prepare a 9-inch springform pan by buttering generously and coating with 2–3 tablespoons of sugar. Line with parchment if desired. Sprinkle sliced almonds over the bottom for a crunchy topping, or use ground almonds/bread crumbs as an alternative.

2. In a stand mixer or with a handheld beater, cream the eggs and sugar until pale, thick, and tripled in volume (about 5 minutes).

3. Melt the butter in a small saucepan. Bruise cardamom seeds in a mortar or with the side of a knife to release their aroma.

4. Using a spatula, gently fold flour and salt into the egg-sugar mixture. Fold in melted butter and cardamom. Stir to fully combine, then pour into prepared pan. Tap the pan on the counter to settle the batter.

5. Bake for 30–35 minutes, until the top springs back when pressed and a skewer inserted in the center comes out clean.

6. Let the cake cool in the pan for 5 minutes. Run a knife around the edges, then invert onto a rack and carefully remove the bottom while still warm. Cool completely before serving.

Servings and timing

Servings: 6 to 10
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Variations

• Rose geranium version: Line the pan with rose geranium leaves beneath the almonds for a floral note.

• Citrus twist: Add finely grated orange or lemon zest to the batter for brightness.

• Nutty alternative: Swap almonds for pistachios or hazelnuts.

• Cardamom leaf infusion: If you have access to cardamom plant leaves, use one in place of or alongside the seeds for a milder, fresh note.

• Glaze finish: Drizzle with a light citrus or cardamom syrup after baking for extra moisture and shine.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 4 days. The flavor deepens over time, making it even more delicious on the second or third day. This cake does not require reheating, but if you prefer it warm, heat slices gently in a low oven for a few minutes.

FAQs

Can I use pre-ground cardamom instead of seeds?

Yes, but whole seeds give a more vibrant flavor and texture. If using ground, use slightly less.

Do I have to use a springform pan?

A well-greased 9-inch round cake pan works, but removing the cake may be trickier without a springform.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend for similar results.

How fine should I crush the cardamom seeds?

Lightly bruise them so they release aroma but still have small crunchy pieces for bursts of flavor.

Can I prepare the batter ahead of time?

No, for the best rise, bake immediately after mixing.

What should I serve with this cake?

It pairs beautifully with fresh berries, poached fruit, whipped cream, or vanilla ice cream.

Is the cake very sweet?

It’s moderately sweet, with the sugar crust adding extra sweetness and crunch.

Can I omit the almonds?

Yes, the cake will still be delicious without them.

Can I double the recipe?

Yes, bake in two pans or a larger pan, adjusting bake time as needed.

How do I know when the cake is done?

The top should spring back when lightly pressed and a skewer should come out clean.

Conclusion

Niloufer Ichaporia King’s Cardamom Cake is a timeless recipe that blends simplicity with elegance. Its fragrant crumb, crisp sugar crust, and adaptability make it a go-to dessert for celebrations or everyday indulgence. Whether you serve it plain or with your favorite accompaniments, it’s the kind of cake that lingers in memory long after the last slice is gone.