Grain-Free & Paleo Apple and Cardamom Cake
The first time I tried cardamom baked goodies was in Stockholm and I was immediately blown away with the great idea of pairing cardamom with a sweet dish. Swedes have Kardemummabullar – cardamom buns which are similar to cinnamon rolls but that taste of cardamom. I usually use cardamom in Asian dishes or to infuse rice. However this sweet is probably the best-baked goodie I have ever tried!
I decided to pair cardamom with apple and try a cake using ground cashews inspired by Cassy Joy’s Blueberry scones recipe.
If you are unsure of how cardamon tastes like in sweets, my recommendation is that if you like Cardamom, then you should absolutely it truly adds a great kick to this dish!
I hope that you try this out, and let me know what you think!
- 1 apple, peeled and sliced
- 10 cardamom pods (or 1/2 teaspoon powdered cardamom)
- 200g (1½ cup) raw cashew nuts
- 35g (¼ cup) tapioca flour
- 1 teaspoon bicarbonate of soda
- pinch of sea salt
- 1 egg
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- ¼ cup coconut oil
- Preheat the oven at 180°C.
- If using cardamom pods, slice them to take out the seeds and discard the outer shell. Chop seeds finely with a knife.
- Blend cashew nuts inside a food processor together with cardamom seeds and process until powdered.
- Add the remaining dry ingredients inside the food processor to combine. Once everything is mixed, place in a separate container.
- Peel and chop the apple and add to the dry ingredients. Mix with a spoon.
- Combine the wet ingredients in a separate bowl and then add to the dry mixture and combine with a spoon.
- Pour the batter into an eight-inch cake tin which has been lightly oiled or covered with parchment paper for the cake not to stick to the tin. A loose base tin will help in removing the cake.
- Bake at 180°C for 30 minutes.
- To test if the cake is done insert a toothpick in the centre and it should come out clean.