Season: Summer
Prep time: 15 minutes
Cook time: 55 minutes
Over the years, cardamom has come to be a staple in the Scandinavian baking pantry, Cardamom makes everything taste better. Try a couple of pods in a cup of tea or coffee.
Serves 8
1-1/2 sticks unsalted grass-fed butter, room temperature
2 cup Bobs gluten-free all purpose flour
1-1/2 tsp. xanthan gum (add to flour)
1 1/4 tsp. baking powder
1 tsp. ground Cardamom (pods, then grind to a powder)
3/4 tsp. kosher salt
1/4 cup whole milk
1/2 cup creme fraiche (more for serving)
1 cup coconut, maple, or raw sugar
3 large eggs, room temperature
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup almonds
Tea-poached plums (recipe to follow)
Preheat oven to 350.
Butter a 9x5x3 loaf pan; line bottom with parchment paper, leaving an overhang on the sides. Butter the parchment paper and dust with flour. Tap out any excess.
Whisk baking powder, cardamom, salt, 2 cups of flour, and xanthan gum in a medium bowl. Set aside.
Whisk milk and 1/2 cup creme fraiche in separate bowl. Set aside.
Using an electric mixer on high speed, beat sugar and 3/4 cup butter in a large bowl until light and fluffy. (about 4 minutes)
Add the eggs one at a time, beating to blend between additions and occasionally scraping down the sides with a spatula. Add vanilla and almond extract.
Reduce your speed to low and add dry ingredients in 3 additions. Alternate the creme fraiche mixture with the dry mixture. Add the dry ingredients last. Beat until combined.
Scrape the batter into prepared loaf pan, smooth out, and sprinkle with sliced almonds.
Bake cake and rotate half way through until golden brown. Make sure tester inserted comes out clean. Tent if browning to fast. (55-65 minutes)
Transfer pan and let cool in pan for 20 minutes.
Using parchment overhang, carefully remove cake from pan and transfer to plate of your choice.
Slice cake and serve with tea-poached plums and creme fraiche.
Cooks note: Depending on sugar used, it will alter the flavor. Coconut, for example, adds a caramel note to it.