Bake
Cardamom Cake From Niloufer Ichaporia King
Popular on Food52
247 Reviews
LadyMistyped
May 8, 2022
Such a fabulous cake! It's easy to make, and the cardamom flavor really comes through. I love the fluffy and airy texture and the fact that the cake is not overly sweet. I think this would be a great addition to my Christmas dishes.
Mmabatho
May 8, 2022
I keep sneaking slices of this cake so I can describe it. It's a revelation. Sensational. Easy peasy. Unusual. I use kitchen scissors to cut open the cardamom pods. This was time consuming but therapeutic. The texture is light and fluffy. The top crispy and...the cardamom nuggets are nutty little surprises. Just delicious. Make it!
Marden
May 4, 2022
I’m made this delicious truly gift of a cake many times! It’s intense cardamom flavor, soft crumb interior and crunchy crust win me over every time! Lately I double the recipe and bake in 6” and 4” rounds. They are darling and make the perfect gift for lucky loved ones. I bake at 325* convection oven for 35 min. I’ve recently used pretzel crumbs in place of almonds…if you’re into salty sweet, this will be your jam! Thank you Food52 and Niloufer for this amazing cake! ;o)
MFFRD
May 5, 2022
This has become so popular that when we have guests for dinner they don’t ask what we are serving, they only want to be sure this cake will be the dessert
Rachel R.
May 4, 2022
While this cake isn't inedible, it's entirely too sweet. The texture is good, but forgettable. And while I absolutely love the taste of cardamom, this cake only hits one note in terms of flavor. It's not bad enough to throw out the remainder of the cake, but it's really much too sweet and were I to make this recipe again (unlikely) I would drastically reduce the sugar and add another flavor element (lemon zest, fresh berries, etc.) to break up the monotony.
Pinczower
April 10, 2022
I modified recipe by replacing cardamom pods with 1.5 T ground cardamom plus 1 tsp Rose Water and 1/2 tsp lemon zest. Even better the next day-flavors really melded together.
sanpedroscoop
March 31, 2022
This is the most delicious cake I've ever tasted. We've made it...7 or 8 times this year already. If you make sure to whip the ribbon enough...it is incredibly light and not to sweet and the cardamom....the most delicious flavor. The crunchy bottom...sigh. It even freezes beautifully and I'm giddy when I find a piece tucked back in the freezer. Best cake ever and I can make it at home pretty easily!
Dawn F.
March 20, 2022
This cake is ALWAYS a showstopper! I've made it several times now, with little variations. I use my Kitchenaid mixer for the whole thing .... blending the sugar and eggs on high, folding the flour, etc. on the lowest setting. I use 1.5 Tbsp. of powdered cardamom, and added 1 tsp. of vanilla. Sometimes I add mini chocolate chips, or orange or lemon zest (whatever I have on hand). This time I sprinkled some flaky salt on top of the almonds before adding the batter. I use a 8" springform pan, but I think it would be delightful in a 7" pan too so might try that next time. We LOVE this cake!
Lisa
March 8, 2022
Great recipe! In my house, it is being requested weekly to go with the morning coffee. I have made it so many times, that I have memorized the recipe. I baked it in 7-inch and 10-inch springform baking pan (they are what I have). I adjusted quantities accordingly and followed the recipe. I used slightly reduced butter and sugar, replaced 1/4 flour with almond flour. By 35 min, it was always bubbly but never was done. It requires 50-60 minutes of baking time. Am I the only one? Nevertheless, it always came out fine. It is a true genius recipe: simple, forgiving, and super delicious.
Amy J.
April 18, 2022
You're not the only one - am making it for the third time and at 35 minutes, nowhere close to being done. I don't remember that being the case in the past so came back to check the reviews and was relieved to see your comment!
AliceM
April 20, 2022
It was the same for me… took 50 minutes in the oven. I followed the recipe using the weight, not the volume measures. And baked it in a 10” pan. How did you adjust the quantities for the different pan size?
Jill
March 5, 2022
This is now the cake I make the most,(sometimes twice a week!) I found I loved cardamom, I had never used anything but the powdered, the seeds were a revelation.
debra
February 27, 2022
Marvelous recipe! I am not a huge fan of cardamom. It tastes and smells like soap to me. But this was still quite good. I might try and use some other ingredients in the future. It seems like a very adaptable recipe.
deegt5
February 27, 2022
I think the key for those who don't love cardamom is to use just a little--powdered.
Louise
February 27, 2022
I happen to love it with cardamom - but I also made it with blueberries ( no cardamom) and it was still special!
debra
February 27, 2022
I made it especially for my daughter who loves cardamom. I was pleasantly surprised. The crumb is light, moist, and tender.
Ginny S.
February 21, 2022
I really wanted to like this cake, but it just fell short. The positive aspects of this recipe are that the cake was very easy to make and looked pretty out of the pan. However, if you're not a BIG lover of the flavor of cardamom, skip this recipe. The cardamom was the only flavor that came through. Sure, the cake was light and fluffy, not too sweet, but that's where it ended for me. It needed something else like a couple of teaspoons of vanilla extract. If I ever made this again, and I probably will not, I'd use cardamom powder so that I could avoid those crunchy bits of the seed, which then took over the flavor of the cake and prevented anything else coming through. For the record, 4 out of 6 people at my dinner party enjoyed it very much.
deegt5
February 21, 2022
I used only a scant tablespoon of cardamom powder and I thought the flavor was just right---very subtle and a bit mysterious. Just the best cake I can remember.
Alek
February 21, 2022
The second time I made it, I added 1/2 tsp vanilla extract and 1/2 tbsp microplaned lemon zest to the eggs during beating. Did the trick and added the depth you say is missing. I also bruised the seeds in a mortar and pestle to avoid the excessive "crunch" but to maintain texture.
Try it again and you might like it as a keeper that way ;)
Try it again and you might like it as a keeper that way ;)
MFFRD
February 22, 2022
If you don’t really enjoy cardamom this was not a recipe for you. I seem to be making it every week for my husband and guests. Only wish I could make it vegan as our children all eat plant based.
5280Baker
February 7, 2022
OMG this cake is fantastic - I used AP GF flour (Better Batter) and am at high altitude (5280) so the center collapsed a tad which can be adjusted for next time, but every single crumb of this cake was spectacular. I think I'll crush the seeds a bit more, as well, as they were at times a bit overpowering but still delightful. This is definitely a keeper!!! I would give it 10 stars if I could - xxoo
MFFRD
February 15, 2022
I have made this cake many times, regular flour, spelt flour and gluten-free nor to one flour. All produced a wonderful cake. The last slice was spelt en last night and my husband asked when I would make it again!
Melanie
February 6, 2022
I've made this cake several times, and like others, received lots of positive feedback for the unusual and delightful flavors. I do use a combo of crushed cardamom and powdered. Most recently, I played with the flavor a bit and added about 1/2 t. of Raz al hanout and some freshly ground black pepper. This moves away from the original intent of the recipe, but gives a nice spice edge to the cardamom. I served with a drizzle of caramel sauce and freshly whipped cream for a dash of decadence.
Caroline E.
February 15, 2022
The combo crushed and powered cardamom is perfect. I have made this cake several times and the crushed cardamom can be a wee bit intense. The combo is the balance: all flavor without too much punch. If you like the punch go for it!!!!
NSSR
January 28, 2022
I hadn’t realized a cake could be this influential. Such incredibly unique flavor and texture. Makes me think of cardamom in an entirely new way and I’ve now put it on a pedestal. Basically life-changing!
Caroline E.
January 25, 2022
If you love cardamom you will LOVE this cake. Almonds give a wonderful texture and sponge packs a real cardamom punch. Super easy to prepare and takes less than 30 minutes to whip up. This is my go to "impress your guests" kind of cake.
Caroline E.
January 25, 2022
If I could get a tattoo of a recipe on my arm THIS would be it! Super easy to make, crunchy texture, and insanely delicious. WOW! This cake is always the most talked about dish at any gathering and I love to impress. Everyone will think it took hours but in reality it takes less than 30 minutes to whip up.
Tippy C.
January 25, 2022
I love this cake. Made it once last month and again for my bookclub tonight. I strongly recommend NOT crushing the cardamom seeds (once you take them out of the pods) or using ground cardamom. To me the "genius" of the cake is the delicious pop of cardamom that you get when you bite into the seeds in the cake--not at all overwhelming.
Kate
January 22, 2022
Unbelievably simple; the resulting flavour and texture of the cake has to be seen to believed. I was skeptical but this is a new favourite. Of four cakes I made for an event, this one disappeared first!
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