Almond Cake with Cardamom

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Almond Cake with Cardamom

This Almond cake is very light as opposed to many other varieties of Almond cakes. The cardamom adds that distinctive Persian flavour.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Persian
Calories 2559 kcal


  • 185 g butter
  • 3/4 cups brown sugar
  • 2 eggs
  • 2 cups self-raising flour
  • 2 tsp ground cardamom
  • 1/2 cup golden syrup
  • 1/4 cup ground almonds
  • 1/2 cup milk


  • Grease and line a 22cm x 34cm cake pan and preheat the oven to 180c or 160c fan forced.
  • Using an electric mixer, beat the butter and sugar to a cream.
  • Add eggs and continue beating.
  • Gently stir through the remaining ingredients until all ingredients are well combined.
  • Pour the mixture into the prepared pan.
  • Bake for about 50 – 60 minutes.
  • Allow to cool in pan to 10 minutes before turning out.
  • Dust with sifted icing sugar before serving.


When measuring the golden syrup, use a spoon and measuring cup that has been rinsed with boiling hot water. This will stop the syrup from sticking quite as much.


Calories: 2559kcalCarbohydrates: 502gProtein: 58gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 362mgSodium: 417mgPotassium: 1068mgFiber: 10gSugar: 312gVitamin A: 983IUVitamin C: 1mgCalcium: 661mgIron: 7mg
Keyword almonds
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