How to Make This Iconic Cardamom Cake | Genius Recipes

[@kahnaemery7767]

At around 4:25, I have been using a set-apart paint scrapper, ( instead of buying a bench scraper), to gently crush the pod open and pour out the seeds.

[@ashish_sunny]

I live in a place called 'Rajakumari' (known as the Spices Village) which is in the state of Kerala, India. Our village is one of the very few places in India that produces Cardamom, and the spice is native to India who is also one of the leading producers of the same. Glad to see this. O:)

[@food52]

Incredible, thank you so much for sharing, Ashish!

[@camilledvorak7151]

How wonderful! I love spices.

[@liviadrusilla7828]

Cardamom is native to Persia and Central Asia not India

[@hasenpfefferja]

Wherever cardamom is from, it is a gift that brings us together to share our joy from all parts of the world, and that is beautiful

[@TheIndianserenade]

​@@liviadrusilla7828you are wrong. It is native to the Indian sub-continent

[@buzzman4860]

Food 52 has figured out how to do a food channel. Every video has been great. Thanks

[@19JBow81]

I find Kristen to be soooo relaxing! Whenever I have a stressful day, I throw on a video or two of hers, and all is well in the world again. ❤️

[@alankritamehta2876]

Two thumbs up for this recipe! Got to make it today after having saved it for probably a year and boy does it taste heavenly 😋

[@certainromance24]

Food52 has become my favorite youtube food channel! You're doing a great job and this cake looks delicious!

[@lisaboban]

I seriously love cardamom and I generally include it in any spice cake. But the idea of a cake featuring only cardamom as a flavor sounds fabulous! This weekend's baking project for sure!

[@food52]

Couldn't agree more. Hope you love it, Lisa.

[@blancaaaestela]

Oooh. I think I’ll make this for Mother’s Day!

[@littlebit5870]

This is truly a legendary cake! I make it regularly and am amazed how perfect it is. Thank you for the recipe!

[@aprilblossoms4]

Cardamom is pretty much a required ingredient in Indian desserts and a lot of savory cooking too. Loved seeing a cake dedicated to the “queen of spices”. Can’t wait to try this one out!

[@DebbieWalker-g8p]

turbinado sugar and toasted almonds in the pan prep...... my favorite cake... genius!

[@sconemistress4289]

This is definitely a genoise cake, which I know from watching a lot of Great british bake off.

[@sconemistress4289]

@Kristen Miglore Yes! The genoise cake has features in a number of memorable episodes. In season 6 (which is series 3 on netflix, netflix got it from pbs originally and the order is a little funny) in the quarter final one of the baker's faces a major setback because they don't know the method for making genoise cake. Season 2 ( which is on the internet, netflix does not have the first two seasons, Great british bake off beginnings is season 3) episode one a genoise cake was knocked onto the floor while being decorated.

[@conniehill1355]

Kristen, I LOVE your channel. I recently bought your Simply Genius book and it looks marvelous. I can't wait to dive in. This is my favorite cake. I make it quite often. The texture and flavor makes it so divine I get excited as I start to put it together. Thank you and Niloufer Ichapria King so much for this gem!!

[@indragill6]

I made it! I made it! So abso-blooming-delicious! I added more cardamom than suggested, just because I love cardamom, and also because I shelled more! I love this cake 🤗

[@cassandrasan144]

I’m going to make this this week. I’m pretty excited bc cardamom is one of my favs.

[@MsNarutosuchti]

I Made this today and almost messed up completely by forgetting to add the butter Caught it just in time! The cake is amazing! I used part ground and part whole cardamom, which made for a very pleasant cake! And so quick to pull together too

[@hasenpfefferja]

Delightful! Made it this morning and had to stop myself before I ate a third piece 😊 Thanks for sharing

[@suzannes5888]

Perfect - this would be awesome with some homemade ginger lemon honey tea!

[@food52]

Love the sound of this pairing! Thanks for watching, Suzanne.

[@sibylc2908]

This looks incredible. I love cardamom, and the texture - the mix of soft and moist cake with the crunchy topping - sounds absolutely perfect. I can’t wait to try it!

[@johannebeerbaum1546]

I have always seen the butter folded in at the very end, gently and quickly in these kind of cakes.

[@awesomecow7256]

I love this. One of my favorite flavors in the world.

[@coachsteve.]

This looks amazing, simple yet delicious. As for adding the butter last, I've seen it done in madeleines and financiers, but haven't encountered it in a larger cake.

[@user-kp5uy8vd8o]

This looks like an amazing recipe, cardamom is so underutilized, I definitely want to use in things other than tea. I think adding some green food color will be a nice touch

[@Escapeofthebride777]

This may very well be the best cake I’ve ever made, or ever eaten!!! It’s that good!!!

[@shockingheaven]

This one looks so good. I love cardamom.

[@littlebit5870]

Wow! What a fantastic easy delicious cake. Requested by everyone. Making it again today with a few changes. Trying cocoa with the flour, pistachio nuts and fresh raspberries. Wish me luck!

[@jayjay111992]

How did it go?

[@littlebit5870]

I will call it a success but am on my 3ed variation. Need to fine tune the amount of cocoa...everyone is loving the trials!

[@islynmercurius3338]

I love the preparation for the cake promise to prepare one thanks for sharing all the way from Guyana

[@ellep2290]

Hi Kristen, I have seen melted butter added to Genoise sponge cakes. This recipe looks like a spiced one with a crunchy twist. I will try this recipe out soon, since it looks so good.

[@givepizzachance]

Seriously so good!! Made this a while ago, been dreaming about it ever since.

[@LakshmiCanteen]

I made this cake today and it turned out so good. I grew up with cardamom in Indian desserts but not in a cake form. I must say this is such a unique cake. Only thing I changed was cut down on the cardamom. I added 1 tsp of cardamom seeds and ground it fine as I don't like to bite into a seed. Thank you for sharing the recipe. This will be one of my go to cake recipes ☺️

[@adilahotee7346]

It is an ahmazing cake...Am making it again, this time for Eid to share with family and friends. I love cardamom and my son says it tastes like barfi and naan kathai. I love how milky it tastes while there is no milk at all in the recipe.

[@diane.fontaine]

Great cake. I have baked a cake with butter being folded in at the end and what I do is take a scoop of batter and mix in the butter in a small bowl 1st just to make sure it incorporates in the batter with ease. Just saying 👍❤️👏☕️

[@food52]

Thanks so much, Diane! Great tip, too :).

[@artistvictoria9151]

Looks amazing! Making this tomorrow! Love the idea of sugar and almonds for crunch along with the whole pieces of cardamom. It must smell amazing while it’s baking too! 💛

[@food52]

Absolutely-happy baking!

[@pawdaw]

I learned the hard way about adding melted butter to whipped eggs. The fat in the butter can all too easily deflate the egg mixture. Adding flour before the butter stabilises the mixture. This is such a beautiful cake, the amount of cardamom makes it truly special.

[@meredybutler8126]

All I want for Mother’s Day is this cake!

[@shoshana7412]

I love love love cardamom ! I have it every morning in my whipped bullet proof coffee. I’m making this cake for sure even though I’m keto. It will be my treat day. Thank you Kristen for all the work you do to find these gems. 🍰🥧

[@cassandrasan144]

I’m keto too and making it 🙃🙃🙃

[@w15h0na5tar]

Cardamom is one of my favorite flavors! This recipe is going on my "need to bake" list!

[@roxannelucky]

Eager to try this cake! Woohoo!

[@callioscope]

This looks so good ... I love baking with cardamom. Jami Curl has a recipe in her that uses very few base recipes and it is amazing!

[@Artzenflowers]

Cardamom is so delicious I will certainly try this recipe.

[@mayalimon0929]

Love your recipes. I don’t have a mixer. I have to use hand mixer Thank you for recipe. More please.

[@alaaa.s.2422]

Just made this, the texture and taste of the cake itself is phenomenal. But one problem I had is that the sugar on the bottom didn't melt completely, I guess I didn't grease the pan with enough butter. Will fix this using a fire torch to get it really caramelised. Will definitely try it again and perhaps add some saffron as well!

[@alaaa.s.2422]

I would also note that I tried ground cardamom instead of seeds but half the amount and it's perfect.

[@dietrevich]

Bake it lower in the oven if your oven has a heating element on the bottom.

[@iluminameluna]

Someone mentioned that it's a waste to discard the cardamom shells? I know this is probably irrelevant here but I'd like to suggest something: I save the shells in a small plastic jar in the freezer as I go and when I have about an oz, I toast them briefly, and grind them. I then infuse them all in about 4 ozs of boiling water and save it for flavoring different drinks and dishes. Lasts for about a month on my countertop, in a sealed jar, as long as I don't put anything in it, like a spoon. I keep star anise essence the same way. I use 3 tbsp of that in my white rice. Etc. Just a suggestion. This cake is too amazing to use as an excuse for an argument!!!

[@sophiusdynami3401]

This is Mawa cake isn't it? It's so good!! I miss days when I could get it in my college canteen 😭 with maska pav and cut chai.

[@food52]

There's actually no mawa in this cake-but glad it brought back the lovely food memory anyway!

[@sophiusdynami3401]

@@food52 oh thank you for the clarification!! I might try this one too!! It's there a Mawa cake recipe in the Bombay cookbook?

[@SilkesWelt]

Woooow! It look perfect! Thank you for sharing! 💖🌺🌼

[@lauraleaduckworth7440]

I went with taking the seeds from the pods. If you do the same, add about an hour to get a tablespoon.

[@SeArriscandoNaCozinha]

Wow look at that finish🤤🤤🤤amazing👏👍👍

[@DolceVitaGurl]

I fully intend on making this with the cardamom but do you think that poppy seeds could be a good substitute? I have loads of both and love poppy seed anything....

[@AminTheMystic]

Lovely way to make the crust. And you can replace the filling with ricotta cheesecake mix for an alternative!

[@dietrevich]

What filling? I didn't see a filling.

[@AminTheMystic]

@@dietrevich The cake mix between the crust!

[@dietrevich]

@@AminTheMystic ah! So the cake not a filling.

[@AminTheMystic]

@@dietrevich Is English not your first language!?

[@dietrevich]

@@AminTheMystic yes it is! Ma'am! Cake ain't filling.

[@nainabhedwar6770]

Made this cake from Niloufer's book many a time. Gorgeous recipe. Have so much respect for her and hope I can meet her someday!! I am a Parsi too and a (personal) Chef in Atlanta, GA and fall back on a lot of advice from this book and others. Not sure it's correct to say that it's the first Parsi authored cookbook of Parsi recipes though... Do you mean first one to be published in the US?

[@food52]

Hi Naina! Thank you so much for the thoughtful feedback. And yes, exactly-it was the first Parsi cookbook by a Parsi author published in the United States. We've clarified this in a correction we've added to the video description, and we appreciate you pointing it out!

[@elsam8216]

Is it ok to use ground cardamom? If yes, how much? Thank you. I'd love to bake this.

[@TheMeghaniscool21]

I’m wondering the same

[@mercedessalvatierra4389]

I LOVE IT !!!!!

[@deidregoodman6485]

Look very delicious 🤤 😋

[@scottjohnston804]

Made the cake yesterday, easy to make, I greatly unbaked ( even after 40 minutes) next tine I will use a tooth pick, or a temp probe at 200 degrees to test. I may try to toast the almonds in some butter to further caramelize them

[@scottjohnston804]

So my oven is 50 minutes on this cake, your results may vary, but my friends and family are obsessed with this cake and yes, it is better, after a couple of days.

[@EmC-m6w]

Can this be made without the almonds? Or are there a few different options that could be used in place of them?

[@miss_m_yt]

I’m so excited to try this cake. Do you think if I add some baking powder that it will add additional lift?

[@nikkipetersen9782]

Looks incredible!!!

[@LakshmiCanteen]

Looks delicious..👍

[@ifyouwereabean]

I think Food52 has always had better content than BA.

[@cassandrasan144]

I don’t like the new bon appetit

[@annesweeney5552]

Thank you for cracking your egg on a flat service ( so much healthier ) you take a chance of contamination cracking of eggs on an edge ! Bravo 👏🏻 👏🏻 👏🏻can hardly wait to make this

[@halaltraders786]

What do y’all think about adding some vanilla extract? How about olive oil?

[@KatTheKatTheKat]

Is there a good sauce or cream you could recommend on the side (I know it's not necessary - just wondering...). Like, maybe a whipped cream w a bit of cooled chai or some cardamom powder?

[@ShenZA6]

sounds great, cardamom infused whipped cream

[@Mousland-723]

i want to make this really badly but I only have ground cardamom. Can I use it and if so about how much?

[@Mousland-723]

@Kristen Miglore thank you. I ended up ordering some seeds. It looks too good not to try it.

[@Mousland-723]

@Kristen Miglore I just got the seeds. I’m trying it tomorrow

[@GENESUTUBE69]

CARDAMOM HAS HEALTH BENEFITS

[@forunlawfulcar-nalknowledg1081]

😳 I need to eat this.

[@stephaniebanyas3698]

French genoise and biscuit folds/adds melted butter near end...that is a basically a genoise type of cake.

[@TheMrgreylee]

this cake is basically a genoise cake. butter is always folded in last.

[@yaaraf219]

Would vanilla extract benefit this cake or over power the taste?

[@lunameister9980]

Hi! I've just made the cake but for some reason the sugar almond layer did not fully caramelize. There were still a lot of sugar crystals when I turned it over. Any thoughts on this?

[@alaaa.s.2422]

Same here and I personally don't like the unmelted crystals so I used a fire torch to fully caramelise it just like crème brûlée.

[@dietrevich]

Bake it lower in the oven, assuming you have a bottom heating element in it.

[@beachgal3335]

Could we use Cardamom powder instead. I have this......

[@shilparamachandran7302]

I added the sugar coating but mine started to melt and smoke the whole oven is that common?

[@elit529]

Wouldn't the cardamom pieces be way too hard? I made cardamom cookes some time ago and didnt fuly crush the seeds and they were so so hard!

[@anahimolina1951]

i am no expert but its possible they soften a bit more in a cake, since it’s less dense and in the oven for longer than a cookie? this is my theory

[@dmariapaz]

Can you use almond flour in this recipe?

[@roxannelucky]

My question also. I love almond flour.

[@TheBurpGirl]

Ooooh has anyone tried this made with browned butter ?

[@ktkmtbb11]

Can you use ground cardamom in the recipe?

[@food52]

Hi Tracie! When we first published this recipe on our site, a couple of readers let us know that they tried this-one used a scant 1/2 tablespoon, and another used 1 teaspoon. Kristen suggests aiming for something in that range, factoring in how strong the cardamom smells and of course how much you like it!

[@donwjacobson]

So you don't have to toast the slivered almonds first?

[@lyuba881]

I’m curious how so much cardamom wouldn’t over power the cake! I find that it’s very perfume-y, and I can’t imagine biting into one “crunchy pocket.”

[@erikadowdy686]

Lookd like a pie

[@Design111]

Wait! What changes did Niloufer make…?!

[@edwardattallah3362]

Excellent in every way. Would love if you made a second remake of this but with almond flour and monkfruit. Zero gluten and zero sugar.

[@fitrahgolden]

The melted butter (as well as the other basic steps of the cake batter) are the same as a genoise sponge cake.

[@sableambaye49]

Where is the measurement? Can someone help! Thanks

[@food52]

The recipe is linked in the description

[@Jawdra57]

The recipe is good and simple. One thing wasn't appreciated at all as a viewer. Using pods and discarding the skin is a complete waste. Imagine the amount of wastage it leads to, and what's being achieved? Nothing . As a food blogger channel, focus should be on using whole spice, as followers will start with a wrong habit. Using whole cardamom for all types of cooking should be followed, the flavour remains intact.

[@lindamcelroy13]

Seriously? I don't imagine biting into an entire cardamom pod would be a desirable outcome in this cake. By this rationale, you would never scrape the seeds out of a vanilla bean either?

[@alaaa.s.2422]

@@lindamcelroy13 She meant grounding the whole pod not just the seeds. And I always do it and the flavour is great. Just make sure it is fine enough to go through a sifter.

[@alaaa.s.2422]

Completely agree!

[@dietrevich]

@@lindamcelroy13 actually my grandmother would make deserts with the whole bean pod cut in pieces. These are spices from other cultures, just because you might not understand how to use them does not mean it is incorrect. They've used them for way longer than they might have in the west.

[@lavs8077]

This is a ridiculous comment. I am Indian too by the way. Using the entire cardamom would not work in this recipe in the least…

[@sableambaye49]

Where is the measurement

[@sableambaye49]

Why is the measurement hidden

[@stevencendejas1745]

Too much unneeded bla bla bla...

[@sli9301]

I SO want to hear EVERY word you are speaking, Kristen, but your head-down, Sing-song cadence often makes it quite difficult. It's frustrating, because its impossible to know what I'm missing unless i back up to listen again 3 or 4 times. Its casual in your kitchen, but you are still a Professional. Please address this? Thank you very much!

[@janetschreyer6586]

I was able to hear everything she said with no problem whatever.

[@sli9301]

@@janetschreyer6586 How nice for you!

[@janetschreyer6586]

@Kristen Miglore Thanks for the recipe, I hope when I try it it comes out as well as yours. Looks delicious.

[@sli9301]

@Kristen Miglore good idea, I'll try that! Thank you. But you are more than a home-cook! You are an Author, and among other things, also a public speaker! Your voice is lovely! But do realize that communication is not a take-it or leave it proposition, I think. It is a skill that studied and practiced and developed with the whole audience in mind. In School Choir, one is taught that just picking up the head will make a world of difference in projecting sound enunciation, if indeed that is the goal (your own personal, or that of Food 52).