This spicy Cardamom Cake made without any refined sugar is just the cake you should make this Diwali! I topped it with a creamy Maple Frosting which brings the right amount of sweetness to it.

This spicy Cardamom and Maple Cake is just the thing you should bake this Diwali. I topped it with a creamy frosting made with Maple Syrup which gives it a great robust flavour. Maple syrup is a healthier alternative to sugar and adds just the right touch of sweetness making it perfect for this season! Decorate this with some pistachios and rose petals and VOILA! You have a winning dessert ready.

Cardamom and Maple Cake

 

Save Print

Prep time

15 mins

Bake time

25 mins

Total time

40 mins

 

This spicy Cardamom Cake made without any refined sugar is just the cake you should make this Diwali! I topped it with a creamy Maple Frosting which brings the right amount of sweetness to it.

Author: Radhika

Makes: One 8" Round Cake

Ingredients

• Cake:
• Flour, 250 grams or 2 cups
• Baking powder 1½ tsp
• Cardamom powder, 1 tsp
• Softened Butter, ½ cup or 100 grams
• Maple syrup, ⅔ cup or 160ml
• Eggs (room temp), 2
• Vanilla extract, 1 tsp
• Milk, ½ cup or 120 ml
• 
  
• Frosting:
• Unsalted butter (room temp), 150 grams
• Maple syrup, ¼ cup
• Vanilla extract, ½ tsp
• 
  
• To Decorate:
• Rose petals
• Chopped pistachios
• Maple syrup

Method

1. In a bowl, mix flour, baking powder and cardamom powder, and set aside to be used later.
2. In another bowl, whisk the butter until light and fluffy. This should take about 2-3 minutes with an electric mixer and longer if you're mixing by hand. This process is really important as it adds air to the mixture making the cake fluffy.
3. Add in the eggs one by one, followed by the maple syrup and vanilla extract. Mix everything until they're properly combined. It may look like the mixture has split or is not coming together properly but do not worry. Mix for 2 mins and proceed to the next step.
4. Start adding the dry ingredients from step 1 to this little by little and mix using a spatula. Keep alternating with milk. Do not use an electric mixer for this or you might end up knocking the air out that we built in Step 2.
5. Mix until you've used up all the dry ingredients and the milk. You should have a smooth mixture at the end.
6. Pour it in a non stick 8" wide x 3" deep cake tin. Bake at 170 degrees Celsius in a preheated oven for 25-30 mins. Check your cake after 25 mins, if its not done bake for additional 5 mins.
7. Check for doneness by inserting a wooden skewer in the centre of the cake. If it comes out clean with a few crumbs your cake is done.
8. Let the cake cool for atleast 2 hours before frosting.
9. For the frosting, whisk the butter until its light and fluffy, about 3-4 minutes with an electric mixer. Add in the maple syrup in a steady stream while constantly whisking. Add in the vanilla extract.
10. When you're ready to frost, split the cake in half width wise into 2 layers. Drop dollops of the maple frosting between the 2 layers and sandwich them together. Drop the remaining frosting on top of the cake and spread with an offset spatula to even it out. Decorate with some chopped pistachios, rose petals and drizzle some maple syrup on top before serving.

Notes

NOTE: All cup measurements refer to measuring cups. Please use proper measuring tools to ensure the best results.

3.3.3070

 LOOKING FOR SIMILAR RECIPES? TRY THESE…

NO BAKE VEGAN BROWNIES

CHOCOLATE WALNUT COCONUT “LADOOS” – ENERGY BALLS