Total Time
45mins
Prep 15 mins
Cook 30 mins

A great all rounder. Great texture and very simple to put together. I have been known to sub vanilla for the cardamon.

Ingredients Nutrition

Directions

  1. Heat oven to 180c fan.
  2. Grease and flour a 23cm round cake tin.
  3. Mix the dry ingredients in a bowl.
  4. Add butter, egg, and milk and stir to a smooth batter.
  5. Pour batter into tin, smoothing the surface with a spatula.
  6. Bake in the lower half of the oven for approx 30 minutes.
  7. Let cool before removing from tin.
Most Helpful

This cake was perfect, in my book. It was light, fluffy, the perfect balance of sweet with cardamom. Wonderful with tea. The only change I made was to add a few tablespoons of butter to the bottom of the pan and mix in a half cup of brown sugar. I them put the batter into the pan and when it was out of the oven, flipped it over like a pineapple upside-down cake. This addition gave awesome flavor and texture to the top of the cake. Would still be good without that addition, though. Excellent, a must make!

habiibto_91 December 23, 2013

This is a great cake, and this kind was new to me too. I made it exactly as written. (But, being in the USA, I converted the metric measurements: 180C to 356F, and a 23cm pan is almost exactly a standard 9-inch round.) I baked the cake for exactly 30 minutes - it easily passed a knife-in-the-center test at that point. I note that another reviewer made some high-altitude adjustments. I live slightly lower than them, at 6200 feet, and was pleasantly surprised that even with no adjustments, it baked up very light and fluffy. Perhaps even a little too fluffy, if I wanted to be picky about it. Plus it was moist enough that even on the eighth day (having a slice a night for dessert), the last slice was just fine. The recipe is very easy to make, and the result is simple yet has a prominent (but not too strong) cardamom flavor. This has a lot of bang for the buck, recipe-wise. Thanks!

spooty3 December 16, 2009

Not happy with this cake. I thought to myself as I was making the batter... WOW this batter is really thick. I almost added extra milk to thin it out a bit... but I decided to follow the recipe to the letter... I should have trusted my instinct. The batter was so thick I actually had to spread it out with a spatula as it wanted to stay in a mountain in the middle of the pan where I dumped it. I love cardamom. and will continue my search for a cake recipe with it... and this one is not it.

Shellybean February 10, 2016