Almond Cardamom Pound Cake with Raspberries
Cardamom is one of the world’s oldest spices and is widely used in Indian and Middle Eastern cuisines.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Almond Cardamom Pound Cake with Raspberries
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
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In a medium bowl, whisk together the flour, baking powder, salt, and cardamom.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
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Gradually mix in the dry ingredients, alternating with the milk. Fold in the sliced almonds.
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Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
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Once cooled, top with fresh raspberries and dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
