Almond Cake with Cardamom and Rhubarb
This almond cake with rhubarb is everything I love about Scandinavian baking: simple, rustic, and deeply comforting. Made with almond flour and Greek yogurt for that perfectly moist, tender crumb, then elevated with a whisper of warm cardamom - it's the kind of flavor that feels like a cozy Nordic kitchen in early spring.The tart rhubarb softens as it bakes, meling into the cake with just enough brightness to balance the richness. And that hint of cardamom? That's the quiet magic tying it all together.Serve it slightly warm, maybe with a dollop of cream or a light dusting of sugar - and preten you're somewhere between a fjord and a forst!
Ingredients
- 1 cup sugar
- ½ cup butter (room temperature)
- 2 eggs
- 1 cup Greek yogurt
- 2 tsp vanilla sugar
- 2 tsp vanilla extract
- 2 tsp cardamom
- 1 ½ cup flour (all-purpose flour)
- ½ cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 3-4 stalks fresh rhubarb
- sliced almonds to sprinkle over the cake
- raw sugar to sprinkle over the cake
Instructions
- Preheat oven to 350℉, and grease a 9" springform pan with a removal bottom.
- Mix all the dry ingredients (except the sugar) and set aside.
- Beat the butter and sugar for 2-3 minutes until light and fluffy.
- Add the egg and beat it into the batter.
- Add the yogurt, and beat it into the batter.
- Fold in the dry ingredients and just mix until the batter comes together. It will be a very thick batter.
- Chop one rhubarb stake into about 1" pieces. Divide the other into slightly longer pieces.
- Put half of the batter into the pan and spread it over the bottom. Press down the smaller rhubarb pieces. Put the rest of the batter over them and spread to an even cake. Place the slightly longer rhubarb pieces in a nice pattern on the batter, they don't have to be pressed down.
- Sprinkle some raw sugar and almond slices on top.
- Bake the cake for 40-45 minutes - and test with a toothpick. If the toothpick comes out clean, it is ready.
- Let the cake cool slightly before eating. Serve with some whipped cream or a scoop of vanilla ice cream. It can stay in the fridge for 1-2 days.