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.
- 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
- Heat oven to 180c fan.
- Grease and flour a 23cm round cake tin.
- Mix the dry ingredients in a bowl.
- Add butter, egg, and milk and stir to a smooth batter.
- Pour batter into tin, smoothing the surface with a spatula.
- Bake in the lower half of the oven for approx 30 minutes.
- Let cool before removing from tin.
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!
I agree with all the good reviews. I made this cake today and it was great! Moist and just the right amount of cardamon, not too little not too much! I will definitely be making this cake on a regular basis. The only small thing I added was some vanilla extract, and I had to use a touch more milk to mine as I found the batter a little dry while mixing, and I baked mine in a smaller square pan rather than a round pan. Great recipe for cardamon lovers! Easy recipe too!
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!