Cardamom Pearl Tea Cake
The Spice & Tea Exchange
1 cake
This fragrant and gently spiced tea cake features delicate notes of cardamom and rose, accompanied by bursting blueberries and sweet golden raisins. Topped with a crisp layer of Swedish pearl sugar, each slice delivers a perfect balance of tender crumb, juicy fruit, and sweet crunch. Enjoy this aromatic twist on a classic comfort bake any time of day.
Ingredients
- 1 tsp Cardamom Seeds
1⅓ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 6 Tbsp Rose Sugar
- 2 large eggs, room temperature
- ½ cup full-fat sour cream
- 2 Tbsp milk
- ½ cup golden raisins
- 1½ cups fresh blueberries
- 3 Tbsp Swedish Pearl Sugar
Special Equipment: electric mixer, 8x8-inch square or 9-inch round baking dish, cooking spray
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Cardamom Pearl Tea Cake (Kit)
Directions
- Preheat oven to 350ºF. Coat baking dish with cooking spray; set aside.
- Mix Dry Ingredients. Using a spice grinder or mortar and pestle, grind Cardamom Seeds very fine; transfer to a large mixing bowl. Add flour, baking powder, baking soda, and salt; whisk well to combine. Set aside.
- Mix Wet Ingredients. In a separate large bowl, using an electric hand mixer, beat the butter, granulated sugar, and Rose Sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add eggs and sour cream; beat on medium speed until combined.
- Combine & Bake. Add the flour mixture to the wet ingredients and beat on low speed until just combined. Beat in the milk - do not overmix. Using a rubber spatula, gently fold in the blueberries and golden raisins. Transfer batter to the prepared baking dish; spread evenly. Sprinkle Swedish Pearl Sugar evenly on top. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan set on a wire rack.