Eggless Cardamom and Almond Tea CakeVeg
Bake this delightful Eggless Cardamom and Almond Tea Cake, a perfect blend of aromatic elaichi and nutty almond flour. This buttery, soft, and moist cake is subtly sweet and carries a refreshing hint of lemon zest, vanilla, and rose, making it an ideal companion for your evening tea or coffee. It’s a quick, easy, and egg-free recipe that delivers bakery-style results right in your kitchen. Enjoy this fragrant, tender treat that’s sure to impress everyone with every bite!
Ingredients
Wet Ingredients:
100 g Butter
60 g Milk
25 g Sugar
1 tsp Vanilla Extract
1 tsp Rose Essence
1 tbsp Rosewater
2 lemons of Lemon Zest
100 g of Condensed Milk
Dry Ingredients:
80 g All-Purpose Flour (Maida)
20 g Almond Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
7 g Cardamom Powder
Optional Garnish:
as needed Almond Flakes
Instructions
Step 1— Preheat and Prep
1
Preheat your oven to 180°C for 10–15 minutes. Prepare your loaf pan by lining it with parchment paper.
Step 2— Prepare the Wet Mixture
1
In a mixing bowl, combine room temperature butter, condensed milk, and powdered (or superfine) sugar. Sift the sugar beforehand to remove any lumps.
2
Add the zest of two lemons, ensuring you avoid the bitter white pith.
3
Beat the mixture for 4–5 minutes until it becomes pale, light, and fluffy, scraping down the sides as needed.
4
Add the liquid ingredients : milk, vanilla extract, rose essence, and rose water.
5
Mix on medium speed until the mixture is homogeneous
Step 3— Combine Dry Ingredients
1
In a separate bowl or using a sifter, combine all-purpose flour (maida), baking powder, baking soda, salt, cardamom powder, and almond flour.
2
Sift these dry ingredients directly into the wet mixture.
Step 4— Mix and Bake
1
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix, as this will affect the softness of the cake.
2
Pour the batter into the prepared loaf pan and smooth the top. Optionally, garnish with almond flakes.
3
Bake on the middle rack of the preheated oven for 33–34 minutes.
4
The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs, the edges pull away from the sides, and the surface springs back when touched.
Step 5— Cooling
1
Allow the cake to cool down completely before slicing to ensure a soft and tender texture.
