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    Lemon, Almond and Cardamom Cake

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    Lemon, Almond and Cardamom Cake

    This delicately flavoured moist cake with a crunchy topping is delicious served with a spoonful of crème fraîche and a few segments of Spanish Navel orange.

    • Preparation time: 40 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 8 - 10


    • For the cake
    • 1 tbsp Bart Spices Whole Green Cardamom Pods
    • 175g butter
    • 100g light brown sugar
    • 3 medium eggs, beaten
    • 225g plain flour
    • 1½ tsp baking powder
    • ½ tsp bicarbonate of soda
    • 50g ground almonds
    • 142ml carton soured cream
    • Finely grated rind and juice of 2 lemons
    • For the topping
    • 25g butter
    • 50g plain flour
    • 25g caster sugar
    • 100g pack Waitrose Slivered Almonds


    1. Preheat oven to 180°C, gas mark 4. Grease and line a 23cm round loose-bottomed tin.
    2. Using a pestle and mortar, crush the cardamom pods to split them open. Separate the black seeds inside and discard the green husks. Crush the black seeds finely.
    3. Beat together the butter and sugar until light and fluffy. Add the eggs, a little at a time, beating well between each addition. If the mixture starts to curdle, add a little flour, then continue adding the eggs.
    4. Sift the flour, baking powder and bicarbonate of soda and fold into the mixture. Fold the crushed cardamom into the mixture, then the almonds, soured cream and lemon rind and juice. Spoon the mixture into the tin and level with the back of a spoon.
    5. Make the topping by rubbing the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and almonds. Sprinkle over the cake mixture. Bake for 50 minutes, or until well risen and firm. Allow to cool before removing from the tin. Dust with icing sugar.

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    Cook's tips

    Lemons - Hints and Tips
    To extract more juice, keep lemons at room temperature, not in the fridge.

    To get the maximum juice, roll them between your hands or place in the microwave on high power for 10 seconds before squeezing.

    Use the fine side of the grater for recipes needing lemon rind or invest in a zester, which produces threads.

    Grate the rind straight into the ingredients so that none of the skin oils will be left behind on the plate.

    For instant wedges, slice or cut a lemon, then open freeze. Store in polythene freezer bags. This makes great ice cubes for gin and tonic. Try this with other citrus fruits, as well.


    Average user rating

    2 stars