Cardamom-Spiced Almond Cake with Orange Blossom Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist almond cake delicately flavored with cardamom and soaked in fragrant orange blossom syrup, offering a floral and nutty dessert perfect for celebrating special occasions. This Mediterranean-inspired Mother’s Day recipe, ready in about 50 minutes, layers all-purpose flour, almond flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup almond flour, 1 tsp baking powder, and 1 tsp ground cardamom; set aside.
  2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy using a mixer on medium speed (about 3 minutes).
  3. Step 3: Beat in 3 large eggs one at a time, then add 1 tsp vanilla extract and mix until combined.
  4. Step 4: Gradually fold the flour mixture into the wet ingredients until just combined without overmixing.
  5. Step 5: Pour batter into a greased 9-inch round cake pan and bake for 30-35 minutes until a toothpick inserted into the center comes out clean; allow cake to cool in pan for 10 minutes.
  6. Step 6: Meanwhile, combine 1/2 cup fresh orange juice and 2 tbsp orange blossom water in a small saucepan; bring to a simmer and cook for 5 minutes until slightly reduced.
  7. Step 7: Poke holes all over the warm cake with a skewer and slowly pour the orange blossom syrup over it, allowing it to soak in.
  8. Step 8: Let the cake cool completely, then dust with powdered sugar before serving.

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