Cardamom cake
This cake here, this is not cardamom cake. This is sad cake. And yes, it looks quite sad in the photo. Sad cake came about when I tried to make Simon’s mum’s really fantastic cardamom cake, but failed because I used too much freshly ground cardamom. It’s sad cake, not just because we didn’t get to enjoy it, but because I made it with our new kitchen aid (thanks Ma) and I now feel like I’ve done the cake, the kitchen aid and Simon’s mum a disservice.
But, in the expert hands of Simon’s mum, it is a fantastic cake. I think I may have accidentally added a bit more than a teaspoon of cardamom. I also ground up my own green cardamom seeds, perhaps I should have used black ones or pre-ground. So stick to the teaspoon, and avoid green seeds!
You’ll need
- 2 eggs
- 2 cups sour cream
- 2 cups caster sugar
- ½ tsp vanilla/almond essence
- 3 cups of plain flour
- 1 tsp bi carb
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ground cardamon
To cook
Mix all the wet ingredients together in a mixer, sift the dry and then mix together. Bake at 180 degrees for 1 hour and 15 minutes. I had to turn the oven down to 150 after about 45mins as the top was getting quite brown.
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:(
… :)