With January almost over (yippee!), and the days becoming noticeably longer (another yippee!) I hope to have a flower or two to share very soon. But in the meantime I decided to make my Cardamom and Almond Cake again, so that I can share the recipe with you. I made it at New Year and it was so good, but not as cardamommy as I had hoped. So today I added an extra teaspoonful of this delicious spice and it was perfect!
It reminds me a little of the (non-vegan) Swedish Visiting Cake I made a few years ago, with a soft spongy texture, the contrasting crispy flaked almond topping, and of course the lovely aroma. And this one is of course vegan. 😃
So here is my recipe – my second for Veganuary 2020. Please let me know if you try it as it is my own creation!
Cardamom Almond Cake
Preheat your oven to 180° C (350°F) and grease and flour a 24 cm (9 inch) baking tin.
In a large bowl, sift together:
- 250g (2 cups) self-raising flour
- 50g (1/2 cup) ground almonds or almond flour
- a pinch of baking soda
- a pinch of salt
- 1 tsp baking powder
- 3 tbsps cornflour
- 6 tsps ground cardamom spice
In a pan, melt:
- 60g (half stick) vegan butter
- with 250g (1 1/4 cups) sugar
- and then add 60 ml (4 tbsps) vegetable oil (eg rapeseed oil)
In a dish, mix:
- 450ml (2 cups) plain unsweetened soya yoghurt
- a dash of lemon juice
- 2 tbsps soya milk
In addition you need about 25g (1oz) flaked almonds.
Now pour all the wet ingredients into the sieved flour mixture and gently fold in. You should not beat or mix, only fold. And watch the bubbles appear as the chemistry does its magic! Pour into your prepared tin immediately, scatter flaked almonds on top and place in your hot oven. Bake for about 35-40 minutes. I made half this recipe (8 slices) in an 18 cm (7 inch) tin today and it only needed about 35 minutes. Do check regularly though, as the almonds may start to burn if it is in too long.
Here is the larger cake:
And here is a slice for you to try…. 😉
And have a good week!