One of my all-time favorite light tea cake with an aroma that takes me back to my childhood memories.
This is a moist and light Gluten-free vanilla cake with a hint of flavor from nutmeg and cardamom. Best to be had with tea or coffee.
—VANILLA SPICE CAKE (nutmeg & cardamom)—
Course: Dessert/ Snack
Yield: 8 servings
Baking time: 35- 40 mins
INGREDIENTS
- Gluten-free All-purpose flour- 1 1/2 cup
- Fresh ground Cardamom- 1 tsp
- Nutmeg powder-1/2 tsp
- Room temp Eggs- 3
- Baking soda-1/4 tsp
- Baking Powder- 11/4 tsp
- Salt-1/2 Tsp
- Unsalted Butter(at room temp)-1/2 cup
- Castor or Cane sugar- 3/4 cup
- Vanilla Extract- 1 tsp.
- Milk/Full fat Yogurt-1/2 cup
- Confectionery Sugar- 1/2 cup for dusting
DIRECTION
- In a large mixing bowl/ stand mixer, cream together the butter and sugar until light and pale.
- Add in the eggs one at a time and beat well to get a fluffy mixture.
- Now add the vanilla extract and milk(/yogurt) into the mixture and combine well.
- Sieve together the flour, spices, salt, baking powder and baking soda into the wet mixture in 2 parts and fold gently.
- Do not over mix the batter.
- Pour the cake batter into the prepared dish and bake at 350°F for about 35 mins or until a toothpick inserted into the center of the cake comes out clean.
- Transfer the cake tin onto a wire rack and let it cool.
- Dust the cake with confectioners sugar, slice and enjoy along with a cup of tea!
- You can also serve this cake with light whipped cream and fresh berries.
Just found this recipe and would love to try it. What size baking pan should be used? Thanks.
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Hi Sue. Do try! 🙂 8 ” round pan will work
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