Almond Cake

Cardamom Sugar

100g Granulated Sugar
1g Burlap & Barrel Cloud Forest Cardamom Seeds, Ground

METHOD

1. Mix together milk and vinegar to create a "buttermilk", whisk and set aside while scaling other ingredients.

2. Using a paddle attachment, mix the almond paste with the sugar and vanilla extract until it's pebble sized.

3. Slowly add the melted butter in small increments until no lumps remain, and almond paste is smooth.

4. Alternate adding in the wet and dry ingredients into the batter - starting with the wet, and ending with the dry ingredients.

5. Spray an 8" cake pan, line with parchment, spray again. Spread batter evenly into the pan.

6. Top with frozen cranberries, then evenly disperse 1 tsp portions of marmalade on top.

7. Sprinkle on the the sliced almonds and cardamom sugar.

BAKE

• 325°F · High Farn · 25 Minutes · Internal Temperature: 192°F-198°F

NOTES

• Bake times and temperatures are suggestions.

• You can use any frozen fruit in place of cranberries, and any type of jam in place of the marmalade. 

• There is no difference in using unprocessed organic sugar in the recipe.

• Once baked, this cake freezes well.

• It is recommended to cut the cake when frozen.