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Loading...| 2 cups heavy cream | |
| 5 eggs | |
| 6 tablespoons sugar | |
| 3/4 cup flour ( sifted ) | |
| 1/2 teaspoon cardamom |
| 1. | Preheat oven to 375°F (190°C) |
| 2. | Beat heavy cream until it forms stiff peaks |
| 3. | In a separate bowl, whisk eggs and sugar until pale and frothy |
| 4. | Fold in sifted flour and ground cardamom |
| 5. | Gently fold in whipped cream until all ingredients are just combined |
| 6. | Grease mini muffin tins with butter or cooking spray |
| 7. | Pour batter into the tins, filling each about 2/3 full |
| 8. | Bake for 12-15 minutes or until lightly golden |
| 9. | Remove from oven and let cool slightly before transferring to a wire rack |
| 10. | Serve warm or at room temperature |
Easy to make, bite-sized treats, unique flavor with cardamom
High calorie and fat content
While these cream cakes are not considered a healthy food, cardamom has been shown to have anti-inflammatory and antioxidant properties.
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