I found this recipe a few years ago and it instantly became a favorite. Next to chocolate mousse this is my favorite dessert. It is very very easy and the taste is so delicate but also intense. The key is to release the cardamom seeds from their green pods right before adding to the cake batter. I LOVE THIS CAKE!
Cardamom Cake
(very slightly adapted from My Bombay Kitchen by Niloufer Ichaporia King)
2-3 Tablespoons sugar, to coat pan
3/4 cup (65 grams) sliced almonds, to coat pan
4 large eggs
1 1/3 cups (264 grams) granulated sugar
1 1/3 sticks of unsalted butter (this is approximately 150 grams)
1 1/3 (160 grams) cups all-purpose flour
1 Tablespoon (9 grams) cardamom seeds (freshly extracted from their pods)
2 pinches kosher salt
Preheat oven to 350 degrees. Prepare a 9-inch springform pan - place round of parchment in bottom of pan, generously butter bottom and sides of pan, sprinkle 2-3 tablespoons butter and rotate pan to coat all butter with the sugar, spread sliced almonds on bottom of pan.
Prepare cardamom seeds - gently crush pods with pestel or with back of plate - release cardamom seeds and measure 1 Tablespoon.
Using a stand mixer or a handheld beater, cream the eggs and sugar until thick and pale and tripled in volume, about 5 minutes. Melt the butter in a small saucepan. Bruise the cardamom seeds in a mortar - don't crush just rotate pestel over seeds. With a rubber spatula, quickly fold the flour (in two batches) and sprinkle 2 pinches of salt into the egg and sugar mixture. Next fold in the melted butter and the cardamom seeds. Make sure there are no pockets of flour and give batter a thorough stir before pouring into the prepared pan. Thump the pan on the counter a couple times to settle the batter.
Bake the cake until the top feels dry to the touch and springs back when lightly pressed, and a skewer or knife inserted into the center comes out dry, 30 to 35 minutes (see NOTE below). Remove from the oven and leave in the pan for about 5 minutes. Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before serving.
This cake tastes delicious day of and several days after baking - excellent flavor and texture!
NOTE: I have a gas range and it took 45 minutes in my oven.
