Easy Cardamom Cake Recipe – Cashew & Raisin Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Cardamom Cake Recipe – Cashew & Raisin Indian Dessert

Hey everyone! If you’re anything like me, you sometimes crave a little something sweet that isn’t too complicated to make. This cardamom cake is exactly that – a simple, fragrant, and utterly delicious Indian-inspired dessert that comes together quickly. I first made this when I was craving something comforting and my usual chocolate cake just wouldn’t cut it. The warm cardamom and crunchy nuts were exactly what I needed! It’s perfect with a cup of chai, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This cardamom cake is a delightful treat for so many reasons! It’s wonderfully fragrant, thanks to the cardamom, and the cashews and raisins add a lovely texture. It’s also surprisingly easy to make – no fancy equipment or techniques required. Plus, it’s a lovely way to enjoy a taste of Indian flavors without spending hours in the kitchen. It serves 4, takes about 10 minutes to prepare, and cooks in just 15 minutes!

Ingredients

Here’s what you’ll need to whip up this delicious cake:

• 2 eggs
• 50 grams sugar (about ¼ cup)
• 50 grams flour (about ⅓ cup + 1 tbsp)
• 0.5 teaspoon cardamom powder
• 8 cashewnuts
• 1 tablespoon raisins
• 1 teaspoon ghee

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cardamom: Freshly ground cardamom is always best. The aroma is incredible! If you only have pre-ground, that’s totally fine, but try to use it within a few months for maximum flavor.
• Ghee: Ghee adds a beautiful richness and flavor that’s traditional in Indian desserts. It’s clarified butter, so it has a lovely nutty taste.
• Regional Variations: In some parts of India, especially South India, people often use semolina (sooji) instead of flour in cakes like this. It gives a slightly coarser texture, which some people prefer. Feel free to experiment! You can substitute the 50g flour with 50g sooji.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, crack the 2 eggs into a bowl and add the 50 grams of sugar. Now, beat them together until the mixture is light, creamy, and fluffy. This usually takes a few minutes, and it’s important for getting a nice, airy cake.
2. Next, gently fold in the 50 grams of flour and 0.5 teaspoon of cardamom powder. Be careful not to overmix – you want to keep the batter light and airy. Just combine until everything is nicely incorporated.
3. Now, heat a small saucepan or frying pan over low heat. Add the 1 teaspoon of ghee and spread it evenly across the surface.
4. Remove the pan from the heat for a moment, then pour in the batter. Sprinkle the 8 cashewnuts and 1 tablespoon of raisins evenly over the top.
5. Return the pan to low heat and cook for about 10-15 minutes. You’ll know it’s ready when the top is no longer sticky to the touch. Keep a close eye on it to prevent burning!
6. Finally, carefully flip the cake onto a plate. Slice it up and serve warm. It’s absolutely divine!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan. A smaller pan will give you a thicker cake.
• Low and slow is the key! Cooking on low heat ensures the cake cooks through without burning.
• A toothpick inserted into the center should come out clean (or with just a few moist crumbs) when it’s done.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can easily make this cake vegan by using an egg replacer. I’ve had good luck with applesauce (about ¼ cup per egg) or flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Gluten-Free Adaptation: Swap the flour for almond flour or a gluten-free flour blend. You might need to add a little extra liquid if the batter seems too dry.
• Spice Level: If you really love cardamom, feel free to add a little more! Start with an extra ¼ teaspoon and adjust to your taste.
• Festival Adaptations: This cake is lovely for Diwali or any festive occasion. You can decorate it with a dusting of powdered sugar or a few chopped pistachios.

Serving Suggestions

This cardamom cake is wonderful on its own, but it’s even better with:

• A warm cup of chai
• A scoop of vanilla ice cream
• A drizzle of honey or maple syrup

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days. Just be aware that it might dry out a little in the fridge.

FAQs

Let’s answer some common questions:

• What is the best way to ensure the cake doesn’t stick to the pan? Make sure you use enough ghee and cook on low heat. A well-seasoned cast iron pan also works wonders!
• Can I use a different type of nut instead of cashews? Absolutely! Almonds, pistachios, or walnuts would all be delicious.
• Can this cake be made ahead of time? You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before cooking.
• What is the role of ghee in this recipe, and can I substitute it? Ghee adds a unique flavor and richness. You can substitute it with butter, but the flavor won’t be quite the same.
• How can I tell when the cake is cooked through? The top should be golden brown and no longer sticky to the touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Enjoy this little slice of Indian-inspired happiness! I hope you love it as much as I do. Let me know in the comments how it turns out for you. Happy baking!