40 Min
Cardamom Cake
Cakes have a long and fascinating history around the world — from the Greeks who first made cake with butter, eggs, nuts and honey to the Americans, who invented cake mixes during the Great Depression. Cakes are quite rare in India, however, as most homes are not equipped with ovens. My mother, the perennial tinkerer, had rigged a ring-shaped “oven” that sat on top of a gas stove. Two or three times a year, she would make a cardamom cake that my brothers and I would tear into warm and finish in minutes. To this day, it is one of my favorite food memories — and when I make cake at home in Houston, I like it small, buttery and fragrant with cardamom. This recipe goes a step further and is made with ghee, which gives it a nuttier aroma.
Cakes have a long and fascinating history around the world — from the Greeks who first made cake with butter, eggs, nuts and honey to the Americans, who invented cake mixes during the Great Depression. Cakes are quite rare in India, however, as most homes are not equipped with ovens. My mother, the perennial tinkerer, had rigged a ring-shaped “oven” that sat on top of a gas stove. Two or three times a year, she would make a cardamom cake that my brothers and I would tear into warm and finish in minutes. To this day, it is one of my favorite food memories — and when I make cake at home in Houston, I like it small, buttery and fragrant with cardamom. This recipe goes a step further and is made with ghee, which gives it a nuttier aroma.
Cook Time
40 Minutes
Serves
6
Directions
Step 1
Preheat oven to 350°F. Grease baking dish or ovenproof skillet.
Step 2
In a large bowl, whisk together the eggs, 2/3 cup sugar, pinch of salt, and orange zest until foamy and smoothly blended. Whisk in the flour, baking powder, and ground cardamom.
Step 3
Whisk in the heavy cream and the melted ghee. Fold in the sliced almonds. Pour the batter into a baking dish or ovenproof skillet and bake for 20 minutes. Spread the blackberries and blueberries toward the periphery of the cake, sprinkle 1/4 cup sugar and a pinch of salt and place the pan back in the oven for another 10 to 15 minutes.
Step 4
Serve warm with plain unsweetened cream and mint leaves.
Notes & Variations
- Replace ghee with butter or olive oil.
Ingredients
2 large eggs
2/3 cup cane sugar, plus 1/4 cup
2 pinches of sea salt
Grated zest of 2 oranges
3/4 cup all purpose flour, sifted or whisked
1/2 teaspoon baking powder
1 teaspoon ground cardamom
-
1/4 cup heavy cream, room temp
3 tablespoons melted ghee (see note)
1/4 cup sliced almonds
1 pint blackberries
1/2 pint blueberries
-
Unsweetened heavy cream for serving
Mint leaves for garnish (optional)
Step 1
Preheat oven to 350°F. Grease baking dish or ovenproof skillet.
Step 2
In a large bowl, whisk together the eggs, 2/3 cup sugar, pinch of salt, and orange zest until foamy and smoothly blended. Whisk in the flour, baking powder, and ground cardamom.
Step 3
Whisk in the heavy cream and the melted ghee. Fold in the sliced almonds. Pour the batter into a baking dish or ovenproof skillet and bake for 20 minutes. Spread the blackberries and blueberries toward the periphery of the cake, sprinkle 1/4 cup sugar and a pinch of salt and place the pan back in the oven for another 10 to 15 minutes.
Step 4
Serve warm with plain unsweetened cream and mint leaves.
2 large eggs
2/3 cup cane sugar, plus 1/4 cup
2 pinches of sea salt
Grated zest of 2 oranges
3/4 cup all purpose flour, sifted or whisked
1/2 teaspoon baking powder
1 teaspoon ground cardamom
-
1/4 cup heavy cream, room temp
3 tablespoons melted ghee (see note)
1/4 cup sliced almonds
1 pint blackberries
1/2 pint blueberries
-
Unsweetened heavy cream for serving
Mint leaves for garnish (optional)
Notes & Variations
- Replace ghee with butter or olive oil.
Tags:
40 Min
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Sweet, mild, floral, with a faint citrus note. Often referred to as the “vanilla of India”.
SMELLS & TASTES AMAZING
