Cardamom Spice Cake-A delightful sweet!
Cardamom is usually found in Indian cooking, it’s a pungent and very unique taste that we’re used to eating in savoury dishes. Sometimes flavours are delightfully surprising when you use them in different ways.
My first sweet application of cardamom was in a quaint Indian cafe in London, the cardamom tea stood out on the menu for me and I just had to try it.
The tea had bitter and smoky undertones, but overall, I tasted the aromatic cardamom paired with cinnamon that were only enhanced by the creamy texture of the tea. I knew right then that I had to dig in and invent something sweet for our keto kitchen.
Cardamom spice cake is the result of the spark that was lit in me that day. I thought this spice blend would take many attempts and much practice to make perfect, but the whole family thought this spice cake was absolutely delicious right from the start.
- Prep Time15 min
- Cook Time50 min
- Total Time1 hr 5 min
For the cake
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup swerve
- 1 tbsp baking soda
- 1 tsp cream of tartar
- 2 1/4 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 cup 35% whipping cream
- 1/2 cup butter
- 1/2 cup cream cheese
- 1 tsp vanilla extract
- 4 large eggs
- 1 drop orange food grade essential oil (we used Lorann’s)
- 1 tsp grated lemon zest
Preheat oven to 325°.
Grease a tube/Bundt pan with butter. Set aside.
Combine dry ingredients and sift together. Set aside
In another bowl, (I use the stand mixer) combine butter, cream cheese and Swerve. Cream together.
Alternate between adding dry mixture, vanilla and eggs while you mix in between each addition.
Add remaining ingredients and mix for 5 minutes on high.
Spoon batter into pan, use your spatula to create a higher amount of batter in the centre of the pan. The almond flour doesn’t rise the same way, so we move the batter to try to create the look of the loafs rise in the centre.
Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 5 minutes then remove from pan.
Lemon oil can be substituted for the orange
Nutrition & Macro Information
- Amount per serving
- % Daily Value*