Gluten-Free Cardamom Cake
This recipe is a clear winner when it comes to baking a gluten-free cardamom cake. Super-powers: Aromatic green cardamom and soft buttery texture.
Equipment
- 1 Hand Blender
- 1 Spatula
- 1 Baking Dish
Ingredients
- 4 Large Eggs
- 100 gms White Cane Sugar
- 50 gms Brown Sugar
- 150 gms Sorghum Flour (Jowar) Gluten-Free
- 50 gms Almond Flour Gluten-Free
- 1½ tsp Baking powder Gluten-Free
- ¼ tsp salt
- ½ tsp Xanthan Gum
- 1½ tsp Freshly Ground Cardamom
- 1 tsp Vanilla Extract
- 1 Stick Butter (114 gms)
- ⅓ cup Vegetable oil
Instructions
Preparation
- Leave the eggs and butter outside to have them at room temperature.
- Grind 6-8 pods of green cardamom along with their skin for a fresh aromatic taste.
- If your xanthan gum is in crystal form, make a fine powder in a small blender.
- Grease a baking dish (about 9" inch in radius), line it with parchment paper and set aside.
- Pre-heat oven to 350 deg F.
The Batter:
- Sieve together the sorghum flour, almond flour, baking powder, and salt.
- Add Xanthan Gum and sieve. (Pic#2), also add in cardamom powder.
- Make sure your butter is softened, if not microwave it for 10-20 seconds. In a stand mixer or in a bowl using a hand blender, whisk together butter and white sugar for about 2-3 minutes to get a white fluffy mix.
- Add brown sugar and blend it well.
- Add the egg white of one egg and three whole eggs. Also add 1 tsp vanilla extract.
- Blend the eggs until well combined and fluffy (Pic#5). Add the vegetable oil and blend well.
- Make a well in the center of the dry mix and pour in the wet mix.
- Using a spatula, mix well, taking care not to over mix. Pour the batter into the lined baking dish.
- Sprinkle sliced almonds (optional)
Baking:
- Place the dish in the center rack and bake in the oven for about 40 minutes.
- Check for readiness by inserting a toothpick/ skewer in the center. If it comes out clean, turn off the oven and let the baking dish be in the oven for 4-5 minutes.
- Place on a wire rack to cool.