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Almond Cardamom Cake: Moist Almond-Meal Cake with Syrup Finish Pinterest recipe pin

Almond Cardamom Cake (Moist, Textured Almond Meal Cake)

A tender almond meal cake scented with cardamom, lifted with whipped egg whites and finished with a hot almond syrup for lasting moistness and a clean slice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 200 g fine almond meal
  • 3/4 cup granulated sugar divided
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 3 large eggs separated (yolks and whites divided)
  • 1/3 cup vegetable oil
  • 1/3 cup whole milk or unsweetened almond milk
  • 1 teaspoon almond extract
  • 2 tablespoons granulated sugar for whipping whites
Almond-cardamom syrup
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon ground cardamom
Optional garnish
  • Sliced toasted almonds optional
  • Powdered sugar optional

Equipment

  • 1 9-inch springform pan or 9-inch round pan with removable bottom
  • 1 Stand mixer or hand mixer (for whipping egg whites)
  • 1 Small saucepan for syrup

Method
 

Prepare the pan and oven
  1. Preheat oven to 330°F. Butter a 9-inch springform pan and line the bottom with parchment; dust the sides with 1 tablespoon almond meal.
Mix dry and wet base
  1. In a bowl whisk together 2 cups almond meal, 3/4 cup sugar, 1/4 cup flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cardamom. In a separate bowl whisk egg yolks with 1/3 cup oil, 1/3 cup milk, and 1 teaspoon almond extract until slightly thickened. Stir dry ingredients into the yolk mixture until combined.
Whip and fold egg whites
  1. In a clean bowl whip 3 egg whites until frothy, add 2 tablespoons sugar gradually, and beat to stiff peaks. Fold one-third of the whites into the batter to loosen, then gently fold in remaining whites until just combined.
Bake
  1. Pour batter into the prepared pan and smooth the surface. Bake on the middle rack for 35–45 minutes, checking at 30 minutes. The cake is done when the edges pull away slightly and the center springs back with a light press, or a skewer shows moist crumbs but not wet batter.
Make syrup and finish
  1. While the cake bakes, combine 1/3 cup sugar, 1/3 cup water, 1/2 teaspoon almond extract, and 1/4 teaspoon cardamom in a small saucepan; bring to a simmer and cook 2 minutes, then keep warm. Remove cake from oven and brush the hot syrup evenly over the top. Cool in the pan for 20 minutes before removing the ring and cooling completely on a rack.
Serve
  1. If desired, sprinkle toasted sliced almonds on top and dust lightly with powdered sugar before slicing.

Notes

Use fine almond meal for the smoothest crumb; coarse meal can be pulsed briefly in a food processor. Brush the syrup while the cake is hot so it absorbs; if refrigerating, bring slices to room temperature and warm briefly to restore softness. To make gluten-free, omit the 1/4 cup flour and add 2 tablespoons tapioca starch for structure.