Cardamom is my favourite spice. It is widely used in the cooking of Scandinavian countries. This cake is another quick to make one and is ideal to rustle together in a hurry for an outing like a picnic.

Ingredients

• 2 tsp ground cardamom
• ¾ cup castor sugar
• 75 grams softened butter
• 1 egg
• ¾ cup cream
• ½ cup milk
• 2 cups self rising flour
• 70 gram packet flaked almonds

Topping

• ¼ cup Chelsea Coffee Crystals
• ¼ cup pure flour
• 25 grams butter
• grated rind of one lemon

Method

1. Put the sugar, egg and cardamom into a food processor and process for 2 minutes until light.
2. Add the butter and process for a further 2 minutes.
3. Add the cream, milk and flour and pulse to blend. Do not over process.
4. Turn the mixture into a well greased, floured and lined 23 cm round cake tin. Sprinkle the almond on top and push in using a fork. Sprinkle the topping over the almonds.
5. Bake at 180°C for 45-50 minutes or until a cake skewer inserted comes out clean.
6. Cool in the tin for 10 minutes before transferring to a cake rack.

Topping

1. Put the coffee crystals, flour, lemon rind and butter in a food processor and pulse to blend well. Store in an airtight container

Electric Beater Method

1. Beat the butter and sugar together until light and creamy. Add the egg and beat well. Sift together the flour and ground cardamom and fold into the creamed mixture.Continue from point 4.

Cooks Tips

Cardamom is a strong spice and so tread carefully until you have mastered its strength.