Almond and cardamom tea cake from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 414) by Samin Nosrat

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Accompaniments: Make compote; Vanilla cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • brenda_bv2nm8 on February 14, 2026

    Very nice flavor, even though I burnt the sides. Will lower oven temp next time.

  • anya_sf on March 31, 2021

    I didn't try the cake until 2 days after baking, but it was still delicious.The cake was soft, dense, moist (no surprise with all that butter and almond paste), with a prominent cardamom flavor which I loved. Note: wrapped several times in plastic and foil, the cake survived an airplane journey in a carry-on suitcase.

  • Dannausc on May 23, 2019

    I liked it quite a bit.

  • ldtrieb on September 19, 2017

    Was afraid it would be too sweet, reduced the sugar by 1/3 and almond paste from 9 oz to 7 oz. Ground my own cardamom and increased it slightly as I found a little more than the recipe called for. It came out very light, with subtle taste of cardamom and slightly crunchy almonds on top. I would definitely make this again.

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