Cardamom Pound Cake
A simple pound cake with refreshing cardamom aroma. It's fluffy and doesn't crumble when sliced.
Ingredients
300g all-purpose flour
250g sugar
2 level teaspoons baking powder
1 level teaspoon ground green cardamom
1 pinch of salt
3 eggs
200g sour cream
100g heavy cream (unwhipped)
50-100g walnuts
1 small piece of butter (for the pan)
3-4 cookies (for the pan)
How to prepare cardamom pound cake
- Grease a loaf pan (12cm x 30cm) with butter, then coat the inside with finely ground cookies (ground in a coffee grinder).
- In a dry skillet, toast the walnuts for about 5 minutes over medium heat. Transfer them to a towel and when cooled, rub them between your palms to remove the skins. Then break them into small pieces.
- Mix the flour with sugar, cardamom, baking powder, and salt.
* It's preferable to use cardamom pods freshly ground in a coffee grinder for a more intense flavor; but if unavailable, you can use pre-ground cardamom - Add the eggs, heavy cream, and sour cream and mix (with a mixer or food processor) until you get a smooth batter. Add the walnuts and gently fold them in with a spoon, not with the mixer.
- Pour the batter into the prepared pan.
- Bake at 180°C (350°F) for 1 hour. Let it cool, then remove from the pan. Store in a plastic bag.
Prepared pan coated with cookie crumbs
Toasted walnuts
Pound cake batter
