Recipe adapted from here
Butter- to grease the cake tin
Caster sugar- around 2 tbsp
Almond flakes- 1/2 cup
Caster sugar- 264 gms
Eggs- 4 large
Plain flour- 160 gms
Salt- 1/4 tsp
Cardamom seeds- 1/2 tbsp (powdered)
Butter- 150 gms, melted
Vanilla extract- 1/2 tsp
Preheat oven to 170c (fan assisted) and grease a 9 inch pan using the butter. Make sure you generously do this.
Also line the base of the pan with grease proof paper.
Put the 2 tbsp sugar into the cake pan and swirl around/shake/tap to coat the side and base of the pan, as evenly as possible. Leave the remaining sugar if any at the base of the pan.
Cover the bottom of the pan with almond flakes. keep aside.
In a bowl whisk together the caster sugar and eggs using a hand held blender or in a free standing mixer., till it becomes pale and double in volume. This step is important so dont skimp it. It took me around 6 minutes.
Slowly fold in the flour and salt without deflating the batter.
Pour in melted butter, vanilla extract and cardamom powder and give a good mix, again without deflating the batter too much. The melted butter may go right to the bottom, so do scrape well and fold.
Pour slowly into the prepared cake tin, give a good tap on the counter and put into the oven.
Bake for about 45 minutes or till a skewer inserted into the centre of the cake comes out clean (original recipe said to bake at 35 minutes, but it just wasnt done, so mine took about 45 minutes. Start checking at 35 minutes and keep increasing just 5 minutes at a time.)
Remove from oven and leave on the counter.
After five minutes run a knife around the sides of the pan and invert onto a cooling rack (i inverted it directly on to a serving plate)
Peel off the grease proof paper slowly, while the cake is still warm and leave to cool completely before cutting.
