Description
This Persian Cardamom Cake is a fragrant and moist gluten-free dessert that combines the rich flavors of almond flour and cardamom. Infused with a hint of rosewater and topped with optional pistachios, this cake brings a beautiful balance of spice and sweetness. It’s the perfect treat for any occasion, whether it’s an afternoon tea or a celebratory event. Easy to make and full of flavor, this cake is a wonderful way to explore Persian-inspired baking.
Ingredients
Scale
- 200g (2 cups) almond flour
- 1 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 60ml (1/4 cup) sunflower oil or melted butter
- 1 tsp vanilla extract
- 120ml (1/2 cup) full-fat Greek yogurt or dairy-free yogurt
- Optional: 1 tbsp rosewater or orange blossom water for a floral note
- For the Glaze (optional):
- 60g (1/4 cup) powdered sugar
- 1 tbsp water
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together almond flour, baking powder, salt, and ground cardamom.
- In a separate bowl, whisk the eggs and granulated sugar until the mixture becomes pale and fluffy.
- Stir in the sunflower oil (or melted butter), vanilla extract, and Greek yogurt (or dairy-free yogurt).
- Gradually fold the dry ingredients into the wet ingredients until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze: Whisk together powdered sugar, water, and vanilla extract until smooth. Drizzle over the cooled cake if desired.
Notes
- For an even more authentic flavor, try adding 1 tablespoon of rosewater to the batter. If you prefer a citrusy twist, orange blossom water is an excellent substitute.
- The Persian Cardamom Cake can be stored at room temperature for up to 3 days, or refrigerated for up to a week.
- You can also freeze the cake for up to a month—simply wrap it tightly in plastic wrap and foil, and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 10g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Persian cardamom cake, almond flour cake, gluten-free cardamom cake, Persian dessert, rosewater cake, Middle Eastern dessert, gluten-free cake recipe