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.
” method_heading=”Directions” other_notes=”Easy does it on the orange oil, it can overpower the spices in the cake
Lemon oil can be substituted for the orange
” recipe_cuisine=”American,Indian” recipe_cuisine_other=”Canadian, East Coast” recipe_category=”Dessert” tags_schema_only=”true” cooking_method=”baking” prep_time=”15″ cook_time=”50″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20cake%22%2C%22list%22%3A%22%5Cn2%20cups%20almond%20flour%5Cn1%2F4%20cup%20coconut%20flour%5Cn1%20cup%20swerve%5Cn1%20tbsp%20baking%20soda%5Cn1%20tsp%20cream%20of%20tartar%5Cn2%201%2F4%20tsp%20ground%20cardamom%5Cn1%20tsp%20ground%20cinnamon%5Cn1%20tsp%20ginger%5Cn1%2F2%20tsp%20salt%5Cn1%2F2%20cup%2035%25%20whipping%20cream%20%5Cn1%2F2%20cup%20butter%5Cn1%2F2%20cup%20cream%20cheese%5Cn1%20tsp%20vanilla%20extract%5Cn4%20large%20eggs%5Cn1%20drop%20orange%20food%20grade%20essential%20oil%20(we%20used%20Lorann%E2%80%99s)%5Cn1%20tsp%20grated%20lemon%20zest%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”386″][trg_recipe_method]
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.
