Almond Cardamom Cake
Yield: 6
Ingredients
- 120g + 2 tbsp granulated sugar
- 120 g unsalted butter at room temperature
- 2 eggs, separated
- 100 g almond flour (I just peeled blanched almonds and whizzed them in a blender-make sure you don't over-blend, as the almonds will turn to butter)
- 75 g flour
- 8 cardamom pods, seeds removed and crushed, pods discarded
- 1 tsp baking powder
- pinch salt
- 150 ml milk (I used 2%; best not to use skim milk)
- 300 g raspberries
- 1 packet flaked / sliced almonds
- confectioner's sugar for dusting
Instructions
- Pre-heat your oven to 180C / 350F
- Line a Springform tin with parchment paper and butter the sides
- In a large bowl, cream the butter and 120g sugar and slowly add in egg yolks, mix on high speed till pale yellow.
- Add both flours slowly, bit by bit and mix on medium speed.
- Add crushed cardamom, baking powder, salt and milk and mix on medium speed.
- In a separate bowl, whisk egg whites till soft peaks begin to form, around 5 minutes on high speed.
- Slowly fold egg whites into the batter. Transfer into Springform.
- Place in oven for 35 minutes- since oven times vary keep an eye on the cake at the 30 minute mark- if it looks golden, it is ready. Insert toothpick to verify.
- Sprinkle with flaked almonds till the surface of the cake is completely covered. Dust liberally with confectioner's sugar using a sieve.
For the Raspberry Coulis
- Place raspberries in a saucepan on medium heat with 2 tbsp sugar and allow to melt into a sauce.
- When the raspberries have transformed into a sauce, sieve to remove seeds and serve alongside cake.