27 August 2013

Cardamom Cake

This is from My Bombay Kitchen and is heavenly.

4 large eggs
1 1/3 c sugar
1 1/3 sticks butter (150 grams)
1 T cardamom seeds
1 1/3 c flour
pinch salt

Heat the oven to 350/175 and liberally butter and sugar the bottom and sides of a 9-inch cake pan. Beat the eggs and sugar together for 5 minutes till everything is thick and tripled in volume.  Melt the butter and bruise the cardamom.  Add the flour and salt to the eggs and sugar, then fold in the butter and cardamom.  Mix well and tip into the pan and give it a bang on the counter to settle the batter.  Bake for 30-35 minutes or longer till the cake is dry on top and a knife comes out dry from the middle.  Let it sit 5 minutes then run a knife around the edge and flip onto a cooling rack so the sugared part is on top.

This is lovely served with whipped coconut cream. 

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