Cardamom Cinnamon Cake


cup of all purpose flour
1 cup of home-made curd
¾ cup of granulated sugar
½ teaspoon of baking soda
teaspoon of baking powder
½ cup of olive oil
1 teaspoon of vanilla extract
2 teaspoons of ground cardamom
½ teaspoon of cinnamon powder
1 tablespoon freshly grated orange zest
For Topping
2 tablespoons of sliced almonds
1 tablespoons of granulated sugar
¼ teaspoon of ground cardamom
¼ teaspoon of cinnamon powder


1. Preheat oven to 200 C. Grease and line a loaf pan. Sift flour 2-3 times. In a small bowl, combine the topping ingredients and set aside.
2. In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 4 lots, blending in well after each addition. Add in orange zest, cardamom powder and cinnamon powder. Mix well.
3. Pour batter in the prepared pan. Scatter the topping over the batter. Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 45 minutes or till a toothpick inserted into the cake comes out clean.
4. Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.


The topping turned out to be the best part. I sliced and gave this cake as Secret Santa gifts to few of my friends. Each of them specifically spoke about the crunchiness of the topping. So don’t shy away from it.

You can add more winter flavors like all spice powder, nutmeg etc. The recipe is very adaptable to each one’s taste.