Total Time
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


  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

I had a taste for cardamom, and this recipe sounded very easy. I didn't really alter much, but I did have cardamom pods on hand, so I ground the cardamom seeds myself, as I'm assuming it would be more flavorful. I used skim milk because it's all I had and a couple T. of half and half. I also added the zest of one lemon and once I put the batter in the pan, I sprinkled cinnamon sugar and sugar crystals on top. The cake is light, fluffy and has a prominent cardamom flavor. Don't expect this to a be a sweet cake, it's very basic, but something I would enjoy with tea or coffee. It would probably taste good with powdered sugar on top, or even with fresh whipped cream and berries. I will for sure make this again.

NHZ444 June 13, 2015