Walnut Cardamom Cake

By Jean Yves Charon
Total Time
45 Mins
Serves
8
Serving Size
1/8 cake
Course
Desserts

DESCRIPTION

A light buttery cake with just a hint of cardamom.

Prep Time
15 Mins
Cook Time
30 Mins
Total Time
45 Mins
Calories
270 cal
Total Fat
17 g
Saturated Fat
6 g
Polyunsaturated Fat
5.4 g
Monounsaturated Fat
3.7 g
Cholesterol
85 mg
Sodium
160 mg
Carbohydrates
27 g
Dietary Fiber
>1 g
Protein
4 g

Ingredients

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs + 2 egg yolks
  • 1/4 cup sour cream
  • 1 cup flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped California walnuts
  • Coarsely chopped California walnuts (garnish)

Preparation

  1. Preheat oven to 350°F. Butter and flour a 9-inch springform pan.
  2. Cream sugar and butter until light and fluffy in the bowl of an electric mixer on low speed. Add eggs one at a time, beating well after each addition, then beat in sour cream.
  3. Stir together flour, cardamom, baking powder and salt in a medium bowl then add to batter, beating just until incorporated. Beat in chopped walnuts.
  4. Spread evenly into prepared pan and sprinkle with coarsely chopped walnuts.
  5. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.