Description
This delicious almond flour cake is flavored with cardamom and topped with pistachios, perfect for a cozy tea time or coffee break.
Ingredients
Scale
- 2 cups almond flour
- 1 cup coconut sugar
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 cup plain yogurt (or dairy-free alternative)
- 1/4 cup olive oil
- 2 tbsp rose water
- 1 tbsp lemon zest
- 1/4 cup chopped pistachios
- Optional: dried rose petals for garnish
Instructions
- Preheat and PrepBegin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy release.
- Mix Dry IngredientsIn a large mixing bowl, whisk together almond flour, coconut sugar, cardamom, cinnamon, and salt. The aroma at this stage is already promising—spicy and earthy with notes of sweetness.
- Add the Wet IngredientsCrack in the eggs, then add yogurt, olive oil, rose water, and lemon zest. Stir gently until everything is well combined. The batter should be thick and fragrant.
- Pour and TopPour the batter into your prepared pan. Use a spatula to smooth the surface. Sprinkle chopped pistachios evenly over the top.
- Bake to Golden PerfectionBake for 35–40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
- Garnish and ServeOnce cooled, garnish with more pistachios or dried rose petals if desired. Slice and serve with tea or coffee.
Notes
- This cake pairs well with a cup of tea or coffee.
- For a dairy-free option, substitute with a suitable yogurt alternative.
- Using fresh lemon zest enhances the flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg