Post by Rosie on Jan 29, 2013 11:13:49 GMT
I love this cake, it's a new Hairy Biker recipe i have been using.
200g butter.
2tsp cardamom pods
225g caster sugar
3 large eggs
300g self raising flour
1tsp baking powder
200ml semi skimmed milk
Topping...
3 heaped tbsp demerara sugar
40g flaked almonds.
Pre heat the oven to 190c/fan 170c/gas 5. Grease a 20x30cm cake tin and line with greaseproof paper (i don't usually grease and line, it's not necessary)
Put the butter into a sauce pan and melt slowly, put to one side to cool.
Break open the cardamom pods with a pestle and mortar. Then crush the seeds, you need about 2 tsp. set aside.
Put the sugar and eggs into large bowl and beat with an electric whisk untill pale and light.
Add cardamom, flour,baking powder,cooled melted butter and a little of the milk, whisk untill just combined.
Gradually add the rest of the milk whisking constantly untill the batter is smooth and is the texture of double cream.
Pour into the prepared tin.
Mix together almonds and sugar and sprinkle over the top of the cake.
Bake in the centre of your oven for about 30/35 mins or untill well risen and golden brown. Check it's baked with a skewer. bake for a bit longer if it doesn't come out clean.
Leave the cake to cool in the tin for about 30 mins.
Then eat!!!
200g butter.
2tsp cardamom pods
225g caster sugar
3 large eggs
300g self raising flour
1tsp baking powder
200ml semi skimmed milk
Topping...
3 heaped tbsp demerara sugar
40g flaked almonds.
Pre heat the oven to 190c/fan 170c/gas 5. Grease a 20x30cm cake tin and line with greaseproof paper (i don't usually grease and line, it's not necessary)
Put the butter into a sauce pan and melt slowly, put to one side to cool.
Break open the cardamom pods with a pestle and mortar. Then crush the seeds, you need about 2 tsp. set aside.
Put the sugar and eggs into large bowl and beat with an electric whisk untill pale and light.
Add cardamom, flour,baking powder,cooled melted butter and a little of the milk, whisk untill just combined.
Gradually add the rest of the milk whisking constantly untill the batter is smooth and is the texture of double cream.
Pour into the prepared tin.
Mix together almonds and sugar and sprinkle over the top of the cake.
Bake in the centre of your oven for about 30/35 mins or untill well risen and golden brown. Check it's baked with a skewer. bake for a bit longer if it doesn't come out clean.
Leave the cake to cool in the tin for about 30 mins.
Then eat!!!
