Cashew & cardamom tea cake

I have seen a lot of cardamom cake recipes on the Internet. But this recipe I had seen on Masala Mornings Facebook page was really different. In that recipe, cardamom powder is not only added to the cake batter but it is also sprinkled on the top and this took the cake to the next level. This cake is a must try for all the cardamom lovers for me. The cake is soft and moist & has a crunchy top due to the sugar & the nuts that are sprinkled over the batter before baking.

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  1. Preheat the oven to 180C.
  2. Prepare a 6″ cake tin & keep it aside.
  3. Seperate the yolks and whites of 2 medium eggs.
  4. Sift together 1 cup of plain flour, a pinch of salt, 1 tsp of baking powder and 1/2 heaping tsp of powdered cardamom.
  5. Beat the 2 egg yolks adding 3/4 cup of powdered sugar till pale in colour. Add 1/2 cup of sunflower oil little by little & keep beating the mixture as you add the oil.
  6. Add the sifted dry ingredients alternated with 1/4 cup of thick curd.
  7. Beat the egg whites till they hold peaks. Fold in 1/3rd of the beaten egg whites into the cake batter to make the batter light. Fold in the remaining whites gently but thoroughly.
  8. Pour the cake batter into the prepared cake tin.
  9. Garnish the top with cashewnut halves. Sprinkle 1/2 heaping tsp  of cardamom powder & 1.5 heaping tbsp of granulated sugar over the cake batter.
  10. Bake in the preheated oven at 180 for 40 minutes.
  11. Let cool completely before serving.
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2 Responses to Cashew & cardamom tea cake

  1. Yummy! *.* I’d like to suggest just one thing though; it would be great if you could put up an ingredients list prior to the directions. It makes things a bit easier 🙂

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