DISH NAME : CARDAMOM CAKE

Preparation Time : 30 minutes

Chilling Time : 45 minutes

Baking Time : 40 minutes

Description

A cake which takes you to the cardamom plantations of kerala, South India. With a nice crunchy topping excellent to be served at tea time.

Note

1) If using a loose bottom tin, then no need to invert the cake.

Method

1) Prepare a nine inch round cake tin.
2) Seperate eggs into whites and yolks.
3) Add egg whites to a clean bowl, which has neither water nor any trace of oil. Also egg yolks should not fall into whites. Taking these precautions will help egg whites whip well. The egg beater also should not have oil, water or yolk.
4) Preheat oven to 180 degree C for 10 minutes.
5) Sift flour, baking powder and baking soda together thrice. Beat oil and sugar till fluffy.
6) Now add yolks and beat well.Now mix in cardamom powder and vanilla essence. Mix. 7) Fold in flour little by little, alternating with buttermilk.
8) Beat egg whites till stiff.
9) Fold in egg whites with a wooden spoon, till egg whites are mixed well with the cake batter, but be gentle as the air incorporated into egg whites should not fall flat.
10) Pour cake batter into the tin & tap the tin gently to even out the batter.
11) Sprinkle sugar and cashews on top of the cake. Bake for 40 minutes.
12) Check if done by inserting a skewer to the middle of the cake. If skewer comes out clean, cake is done. If not bake for another 5 minutes and check. After baking remove from oven and keep on a stand to cool. Invert cake onto a plate after its cool. Cut and serve. Sugar added on top of the cake gives a nice crunchiness and beautiful golden color.

Serving Suggestions

Can be served as tea time cake.