Cardamom is one of my favorite spices. So when I saw this recipe, I had to make. What makes it even more special is that I used duck eggs in this recipe, to yield a richer, more moist cake. The original recipe was written for a 9-inch cake, but I wanted to make a smaller portion–after all, it is just the two of us in this lockdown. The cake came out delicious and the duck eggs give it a wonderfully rich texture and a beautiful golden yellow color. The cardamom taste is floral and prominent but softened by the nuttiness of the almond flour You can, of course, make this with regular eggs, I have recommendations below:
1/4 cup vegetable oil
2 duck eggs (2 extra-large chicken eggs or three regular-sized eggs)
1 tsp of almond extract
1/2 cup sugar
1 tsp of cardamom
2 and 1/4 cups of almond flour
2 Tbsp of apricot jam (optional for glazing the cake)
Preheat oven to 350F. Grease and flour on 6-inch cake pan.
Mix almond flour, sugar, and cardamom in a bowl.
In a separate bowl (or measuring cup) which together with the almond extract, oil, and eggs.
Mix wet and dry ingredients, folding them together to create a smooth batter.
Pour batter into the prepared pan and bake for 40-50 mins (depending on your oven temperature) till a tooth-pick comes out clean.
Cool the cake on a wire rack and during the cooling process, spread the apricot jam (warmed–so that it spreads easily) on top of the cake to create a lovely glaze.
Serve at room temperature, we had it with fresh berries, but it is wonderful just as it is.