Traditional recipes

Cardamom Pound Cake

Cardamom Pound Cake

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 1/2 cup crème fraîche plus more for serving
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour plus more for pan

Recipe Preparation

  • Place a rack in middle of oven and preheat to 350°. Butter a 9x5x3” loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess.

  • Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl; set aside. Whisk milk and ½ cup crème fraîche in a small bowl; set aside.

  • Using an electric mixer on high speed, beat sugar and ¾ cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.

  • Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients; beat just until combined. Scrape batter into prepared pan, smooth top, and sprinkle with sliced almonds.

  • Bake cake, rotating halfway through, until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. (Tent with foil if browning too quickly.)

  • Transfer pan to a wire rack and let cake cool in pan 15 minutes. Using parchment overhang, gently remove cake from pan and transfer to rack; let cool.

  • Slice cake and serve with Tea-Poached Plums and crème fraîche.

  • DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.

Recipe by Rebecca Jurkevich,

Nutritional Content

Calories (kcal) 480Fat (g) 22Saturated Fat (g) 13Cholesterol (mg) 135Carbohydrates (g) 67Dietary Fiber (g) 2Total Sugars (g) 43Protein (g) 7Sodium (mg) 300Reviews Section

Oh My Darling: Clementine Cardamom Pound Cake

Given everything else that's going on in the world right now, it feels a little strange to be writing about pound cake.

These are strange and uncertain times. On the one hand, this introvert is pretty happy to have an excuse to stay home and catch up on the final season of Schitt's Creek. But on the other hand, it's easy to feel anxious when people are cleaning out grocery stores and getting into fistfights over toilet paper.

When the world is upside down, I find comfort in simple rituals. My morning cup of coffee, reading a book, taking a walk around the block, cuddling with the cat, starting a new knitting project.

Most of all, though, there's baking. It's always been my way of finding some certainty in an uncertain world, all the way back to my university days when baking bread was my favourite way of coping with exam stress.

I find comfort in carefully measuring and stirring the ingredients, and then patiently waiting while my house fills with the delicious smell of baked goods. And eating the results is pretty damn therapeutic, too.


Pistachio-and-Cardamom Pound Cake with Lemon Icing

This recipe comes from Elie Nasr, whom I met through eGullet, a food Web site and chat group. Elie sent me his Lebanese mother’s recipe for pistachio pound cake thinking I would enjoy it. He was right-I loved it from the first time that I baked it. It’s incredibly tender and fine. I find that freshly ground cardamom enhances the flavor of the pistachios, contributing an ethereal citrus essence. The lemon icing is a nice finishing touch, but the cake is just as delicious plain. Heavy cream makes the icing opaque and less gritty, but if you don’t have any handy, add an extra teaspoon of lemon juice.

Occasion Buffet, Family Get-together

Dietary Consideration halal, kosher, peanut free, soy free, vegetarian

Taste and Texture buttery, nutty, spiced, sweet

Type of Dish cake, dessert, pound cake

Ingredients

  • 1 cup raw, shelled pistachios
  • 1 stick plus 5 tablespoons unsalted butter , at room temperature
  • 1 cup all purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon ground cardamom (preferably freshly ground)
  • ¼ teaspoon salt
  • 3 large eggs
  • ¼ teaspoon vanilla extract
  • 1 cup sugar
  • ½ cup whole milk
  • 1 cup confectioners sugar
  • 1 teaspoon ground cardamom (preferably freshly ground)
  • 1 tablespoon plus 1½ teaspoons fresh lemon juice
  • 1 teaspoon heavy cream or milk

Instructions

Preheat the oven to 425°F. To prepare the cake, place the pistachios on a rimmed baking sheet and toast until fragrant and browned, about 5 minutes. Cool and then pulse in a food processor until they become very fine (be careful not to overprocess otherwise you’ll have pistachio butter) and set aside. Reduce your oven temperature to 350°F.

Grease an 8½ × 4½-inch loaf pan with ½ tablespoon of butter. Place a long strip of parchment paper in the pan bottom. Grease the top of the parchment with ½ tablespoon of butter and set aside.

Whisk the flour, baking powder, cardamom, and salt together in a medium bowl and set aside. Crack the eggs into a liquid measuring cup, whisk in the vanilla, and set aside.

Using an electric mixer, cream the remaining stick and a half of butter and sugar until they are light and airy. Drizzle in the eggs, a little at a time, beating between additions to incorporate and scraping the bowl as necessary. Alternate adding the flour and the milk, starting and ending with the flour and mixing until the batter is just nearly combined between additions, scraping the bowl as necessary. Fold the pistachios into the batter by hand, then transfer the batter to the prepared loaf pan. Bake the cake until a cake tester inserted into the cake’s center comes out clean, 45 to 55 minutes. Let the cake cool for 10 minutes, then invert the cake onto a cooling rack and turn it so its top faces up. Let the cake cool completely.

While the cake cools, make the icing: Sift the confectioners’ sugar and cardamom into a medium bowl Whisk in the lemon juice and cream or milk. Spread the icing over the cake, letting it drip over the sides. Once the icing has set, slice and serve.


Cardamom-and-Currant Pound Cake with Strawberry Butter

Recipe from the Tasting Table Test Kitchen

Yield: One 9-by-5 Inch Cake

Cook Time: 2 hours (not including chill time)

Ingredients

½ cup hulled and roughly chopped strawberries

1 tablespoon granulated sugar

¼ teaspoon pure vanilla extract

4 ounces (1 stick) unsalted butter, at room temperature

3 tablespoons light brown sugar

1 cup unsalted butter (2 sticks), room temperature, plus more for greasing

Directions

1. Make the strawberry butter: In a bowl, toss the strawberries with the sugar, vanilla and salt let the mixture macerate for 30 minutes. Drain off any accumulated juices and place the strawberries and softened butter into the bowl of a food processor. Pulse until the mixture is well combined, about 30 seconds. Scrape the butter into a ramekin and cover. Chill for several hours or overnight.

2. Make the pound cake: Preheat the oven to 400º. Line a 9-by-5-inch loaf pan with parchment paper, leaving about 1 inch of overhang on all sides. Grease the paper with butter or nonstick cooking spray. In a small bowl, use a fork to combine the sugar and brown sugar. In a mixing bowl using a hand-held electric mixer, beat together the butter, salt and baking powder until combined. Add the sugars to the butter mixture in three separate stages, beating until creamy and fluffy between each addition. Add the flour and cardamom, beating slowly, until just combined (the batter will be thick). Beat in the eggs one at a time, scraping the side and bottom of the bowl after each addition. Stir in the currants.

3. Pour the batter into the prepared pan. Bake in the center of the oven for 45 minutes. Place a tent of foil over the pan and bake for an additional 25 minutes or until a cake tester inserted just to the side of the center comes out clean. Let the cake rest for 10 minutes, then turn out onto a baking rack and let cool completely. Slice and serve with the strawberry butter.


Cardamom Bundt Cake with Lemon Glaze

With robust cardamom, pistachio, and lemon flavors, this elegant Bundt cake is both moreish and memorable. Enjoy it as an everyday snack or tea-time treat or for a celebratory occasion like Diwali — which is how contributor and author Pooja Makhijani came to share this recipe with us.

Ingredients

  • 1 cup (120g) raw shelled pistachios
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 12 tablespoons (170g) unsalted butter, at room temperature
  • 1 cup (198g) granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon rose water
  • 1/2 cup (113g) milk
  • 1/2 cup (57g) confectioners’ sugar
  • 1/4 teaspoon ground cardamom
  • 1 1/2 teaspoons lemon juice
  • 3/4 to 1 teaspoon heavy cream or milk
  • 2 tablespoons (15g) coarsely chopped pistachios, optional
  • 1 teaspoon gold luster dust, optional

Instructions

To make the cake: Preheat the oven to 425°F. Spread the pistachios on a baking sheet and toast until fragrant and browned, about 5 minutes. Allow the pistachios to cool, then pulse in a food processor until finely ground. Set aside.

Reduce the oven temperature to 350°F.

In a medium bowl, whisk together the flour, baking powder, cardamom, and salt set aside.

Using a stand mixer fitted with the paddle attachment (or electric beater), beat the butter and sugar together until light and airy. Add the eggs one at a time and beat to incorporate, scraping the bowl as needed. Mix in the vanilla extract and rose water.

Learn more

A Bundt cake to celebrate Diwali

Alternate adding the flour mixture and milk, starting and ending with the flour. Mix until the dry ingredients are just incorporated between each addition, scraping the bowl as needed.

Grease a small (5- to 6-cup) Bundt pan or 8 1/2" x 4 1/2" loaf pan.

Fold the pistachios into the batter, then scoop the batter into the prepared pan.

Bake the cake for 30 to 35 minutes in the Bundt pan, or 40 to 50 minutes in the loaf pan (tenting with aluminum foil after 40 minutes to prevent over-browning). A toothpick inserted into the center should come out clean.

Remove the cake from the oven and let it cool for 10 minutes, then invert it onto a cooling rack to cool completely.

To make the icing: Sift the confectioners’ sugar and cardamom into a medium bowl, then whisk in the lemon juice and cream.

Spread the icing over the completely cooled cake.

Garnish with the chopped pistachios and dust with gold luster dust, if desired.

Store leftover cake, covered, at room temperature for several days. Freeze un-iced cake, well wrapped, for longer storage.


Cardamom Coffee Pound Cake

In a bowl combine dry ingredients (flour - cardamom).

Step 4

In a second bowl combine wet ingredients (yogurt, 1 cup sugar - oil) and whisk. Stir wet ingredients into the dry ingredients.

Step 5

Pour batter into prepared pan and bake for 50-55 minutes or until cake tests done with a toothpick inserted in center (toothpick comes clean when inserted in center of cake). Let cool in pan for 10 minutes and then finish cooling on a wire rack.

Step 6

In a saucepan over medium low heat heat the coffee with the remaining 1/4 cup sugar, heating until sugar dissolves.

Step 7

While cake is still warm, poke holes in top of cake and pour coffee mixture over top. Let it soak in and let cake finish cooling.

Step 8

If desired, prepare icing by combining remaining 2 tablespoons of coffee and a pinch of cardamom and the powdered sugar, stirring until smooth adding more sugar if necessary. Drizzle icing over top of cooled cake.


Cardamom Pound Cake - Recipes

Preheat your oven to 350°F .

Step 2

Thoroughly grease a 6-cup loaf pan.

Step 3

In a medium bowl, sift together flour, baking powder, salt, and cardamom. Combine with a whisk and leave aside.

Step 4

In a measuring glass, combine together sour cream, lemon juice and vanilla extract. These are your wet ingredients.

Step 5

Using an electric stand/hand mixer, beat together butter, sugar, oil and lemon zest until pale and fluffy.

Step 6

Add eggs, one at a time, mixing thoroughly after each addition until it comes together.

Step 7

Next, add in dry and wet ingredients alternating between one another and finishing with dry.

Step 8

Fill prepared loaf pan 3/4 of the way full and bake for approximate 40-45 minutes, or until skewer inserted in the middle comes out mostly clean

Step 9

Once the cake is done, leave it to cool in the pan on a wire rack for about 15 minutes. Then turn it upside down leaving the pan on and let it cool for an additional 15-20 minutes before removing the pan to cool completely.


Cake
1. Pre-heat oven to 180°C on bake. Line a 20cm springform cake tin with baking paper.
2. Cream butter and sugar until light and fluffy (either in a mixer or by hand). Add in ground almonds and mix to combine.
3 .Lightly beat eggs with a fork, then stir in to the mixture.
4. Crush the cardamom seeds in a mortar and pestle until finely ground. Combine with polenta and baking powder in a bowl.
5.Juice and zest 2 small lemons. Add the juice and zest to the cake mixture, then fold in polenta, cardamom and baking powder.
6. Pour the mixture into the cake tin, levelling the top with a spatula. Bake for 30 minutes at 180°C, then turn down heat to 160°C and bake for a further 25-30 minutes until the top is golden.

Syrup
1.Once you have taken the cake out of the oven, begin making the syrup.
2. Crush the cardamom seeds in a mortar and pestle until finely ground.
3. Heat lemon juice, honey and cardamom in a saucepan, dissolving the honey and then bringing to the boil. Boil for 4-5 minutes until it forms a thin syrup. Remove from the heat and add rosewater.
4. While the cake is still in its tin, spike holes in the top using a skewer, then pour the warm syrup over it.
5. Leave to cool, then remove from tin and decorate with icing sugar, sliced almonds, and rose petals. Serve with natural unsweetened yoghurt.


How to make Persian Love Cake

This almond and rose cake is an absolute show stopper looks-wise, but it’s one of the easiest cakes you’ll ever make. The steps for this Persian Love Cake are simple:

Cream the butter and sugar — Add the butter, sugar, eggs, and oil to the bowl of a standing mixer and beat until light and fluffy. This will likely take 2 to 3 minutes, but you don’t want to rush this. If you don’t take the time to whip air into the butter, your cake might turn out a little dense. Once mixed, add in the rose water and other flavorings.

Add the dry ingredients — Once the butter and sugar mixture is light and fluffy, add in the flour, almond flour, cardamom, baking powder, and salt. Beat until everything is just combined (you don’t want to mix the flour for too long or else you’ll activate the gluten and, again, your cake might be dense).

Bake the cake — This almond and rose cake takes around 40 minutes in the oven. You’ll know when it’s ready to be taken out when it’s golden on top and a knife inserted into the middle comes out clean.

Make the glaze — While the cake is cooling, make the glaze (it’s a simple mixture of powdered sugar, rose water, and whole milk — combine everything in a bowl and microwave). The glaze should be thick, but spreadable. If it’s too runny, it’ll soak into the cake and make it soggy!

Assemble the cake — Now comes the fun part: assembling the cake! Spread the glaze over the cooled cake and sprinkle on your toppings. I used rose petals, crushed pistachios, and candied ginger, but you can pick and choose which toppings you want.


Orange pound cake with cardamom

Due to the current situation, I’m spending a lot of time in the kitchen. Baking bread, cooking elaborate meals and bringing all the comforting flavours we crave. One day Hubby said I want a cake with oranges and a lot of cardamom. The good wife that I am, I delivered. Then tweaked the recipe a bit to make it even better and decided to share it, in case you ever crave a simple orange cake with a lot of cardamom.

Orange pound cake with cardamom

Ingredients:

3 eggs (medium)
45g brown sugar
45g caster sugar
1 tsp vanilla extract
1 tsp orange blossom water (you can replace this with orange essence or add more orange juice)
1tbsp cardamom
1tsp cinnamon
orange zest of one big orange (about 2tbsp)
juice of 1/2 orange (about 50 ml)
160 g plain white flour
1 tsp baking powder
150 g brown butter (see this video to learn how to make brown butter)
a few orange slices, soak them in gin for that extra flavour boost