Kardemumma cake

Grease tin and shake some ground almond in it to coat the bottom and the sides

Kardemumma Cake (adapted):

8 inch springform cake tin

Oven: 200 degrees C (180fan)

Bake: until done, about 30-40 mins

Ingredients:

190g   castor sugar

3tsp ground cardamom

320g   plain flour

2.5 tsp baking powder

100g hard margarine.

280ml milk

30g oil

Topping:

60g almonds

2 tbls Brown

1tsp cinnamon

Method:

Mix dry

Melt margarine or butter and add to dry

Mix in milk quickly with beaters

Judge whether you need more milk. This amount can leave a ‘dry'ish’ texture so I add more milk until I achieve the consistency I like.

 I aim for a dropping from the spoon consistency, not too wet, not too dry. You’ll get to know the consistency you like.

Pour cake batter into the cake tin

Spoon over the topping to generously cover the top and I tend to gently press the nuts into the cake batter somewhat otherwise you lose too many when you invert the cake

Cook in middle of oven for 20 mins then cover with foil if catching for another 15 mins a until done

Once cooled sufficiently, turn cake out but beware the nuts and sugar will fly everywhere

When you have cake right side up again and plated,put the scooped up nuts back on the cake