Ever since procuring a gorgeous glass cake stand, I feel compelled to always have some cake adorning it, otherwise it looks sad and lonely. Cardamon and Almond Cake, with its warming exotic spice, is magnificent hot out of the oven on a cold winter’s night. It is aromatic and sweet and mysterious. Pair with a dollop of crème fraîche or even ice-cream.
Ingredients
- 185g unsalted butter, softened
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 2 cups self-raising flour
- 2 teaspoons ground cardamon
- 1/4 cup almond meal
- 1/2 cup golden syrup
- 1/2 cup milk
Method
- Preheat oven to 180˚C. Grease and line a round, 20cm cake tin.
- Beat butter and sugar with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in the sifted flour, cardamon, almond meal, golden syrup and milk. Mix thoroughly. Pour mixture into tin.
- Bake cake for about 45 – 50 minutes. Watch it carefully and pull out of the oven as soon as a skewer comes out of the centre clean. Stand cake in the pan for 5 minutes and then carefully tip onto wire rack. Serve either warm or cool and dust with icing sugar if desired.
