Christmas Cardamom Cakes

Updated: Dec 21, 2018

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.


Almond flour is high in protein, manganese. and vitamin E. It is low in carbohydrates


Season/ Winter

Prep time:15 minutes

Cook time/ 40-50 minutes




Serves 8

1 1/2 sticks ( 3/4 cup ) unsalted butter, room temperature

1 cup almond flour

1 cup scant, coconut flour

1 1/2 teaspoon xanthan gum ( added to flour)

1 1/4 tsp. baking powder

1 tsp. ground Cardamom ( if using pods, grind to a powder)

3/4 tsp. sea salt

1/4 cup whole milk

1/2 cup creme fraiche, more for serving

1 cup raw sugar or coconut sugar

3 large eggs, room temperature

3/4 tsp. vanilla extract

1/4 tsp. almond extract

organic confectioners sugar, optional for dusting




Preheat oven to 350. Butter or oil inside of mini bundt cake trays, dust with flour. Whisk baking powder, cardamom, salt and 2 cups of flour and xanthan gum in a medium bowl. Set aside.

Whisk milk and 1/2 cup creme fraiche in a small bowl. Set aside. Using an electric mixture on high speed, beet the 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 dry ingredients last. Beat until just combined.


Scrape the batter into prepared bundt trays, 3/4 full. Smooth it out. Bake cakes, rotating half way through, until golden brown and a tester inserted comes out clean, 40-50 minutes. (Tent it if browning to fast ) Transfer pan to a wire rack and let cool in pan for 20 minutes.

Carefully remove cakes from pan and transfer to plate of choice. Serve alone or with extra creme fraiche.


Cooks note: I like Nordic Ware bundt pans. They are a little more money, but worth it.


You can also make a cake in a small loaf pan, with parchment paper on the bottom and up the sides, creating an overhang for easy removal.

©2018 by Laurie Richardone

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