Cardamom Cake

Tulip-Fairy's Note:

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

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 1.0 Cake

• 1 3/4 cups flour
• 1 tablespoon baking powder
• 1/2 cup sugar
• 2 teaspoons ground cardamom
• 1/2 cup softened butter
• 1 egg
• 3/4 cup milk

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.

Reviews

[Chef #831580]

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!

[irishiz]

Made this for an Indian-themed dinner for book club. Served with whipped cream and mango. It was a big hit! You definitely get the cardamom flavor but it is not overwhelming. I also had to add a little extra milk as the batter was too thick and I only baked for 25 minutes. I have a little leftover and am planning on making something trifle-like with it.

[kelseysiemens]

I loved this cake! It keeps it nice and simple, with the cardamom taking center stage but not overpowering. I loved how moist and fluffy it was! I made these into cupcakes, and they worked out wonderfully!