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Cardamom Tea Cakes

Cardamom Tea Cakes

Mill-owner and writer Jennifer Lapidus was looking for another use for whole-grain pastry flour, so she reached out to baker and fellow food enthusiast Jackie Vitale, who sent her a recipe for Florida Green Tea Cakes with Cardamom and Rose Water. Jackie had not made them with 100 percent whole grain, but felt the recipe was well suited for the application. Whole-grain pastry flour made from soft red wheat pairs especially well with cardamom. In adapting Jackie's recipe to use 100 percent whole-grain flour, Jennifer let go of the fragrant green tea and rose water to allow the flavors of the cardamom and red wheat to take center stage.

Developed by: Jennifer Lapidus of Carolina Ground


280g (2 1/3 cups) Southern Ground whole-wheat pastry flour

2 teaspoons baking powder

3/4 tsp fine sea salt

1 tsp Spicewalla ground cardamom, plus more for dusting

144g (3/4 cup) granulated sugar

100g (1/2 cup) canola oil or other neutral oil

2 eggs

1 tsp pure vanilla extract

confectioners’ sugar, for dusting

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  1. In a large bowl, combine the flour, baking powder, salt, and cardamom.
  2. In a separate medium bowl, whisk together the granulated sugar, oil, eggs, and vanilla. Stir the wet ingredients into the flour mixture until just combined.
  3. Line a baking sheet with parchment paper. Scoop 1-inch balls of the dough onto the prepared baking sheet, spacing them at least 2 inches apart. Refrigerate for at least 30 minutes and no more than 2 days.
  4. Preheat the oven to 350°F.
  5. Bake the tea cakes for 10 to 12 minutes. Remove from the oven and let the tea cakes cool on the pan for 5 minutes, then transfer to a cooling rack set over a sheet of parchment paper.
  6. In a small bowl, combine 2 parts confectioners’ sugar with 1 part cardamom. Using a fine-mesh sieve, dust the mixture over the tea cakes before serving. Once fully cooled, store in an airtight container at room temperature.

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