Cardamom cake

So I made another cake – surprise! A fellow  Facebook foodie medic shared the recipe last week. The cake is easy to make and absolutely delicious. I am still eating it one slice at time for breakfast, mid-morning snacks and meriendas! Yummy.

Ingredients

2 cups all purpose/plain flour (240 gm)

1 cup sugar, ground to a powder (200 gm)

1 cup butter or margarine (225 gm)

1/3 cup milk

2 tsp. baking powder

1/4 tsp. salt

4 medium eggs

1 tsp. cardamom powder

1 tsp. vanilla essence

Instructions

Always make sure that the butter/margarine, eggs and milk are at room temperature before starting for best results.

Preheat the oven at 180 C

Grease and line a 7×11 baking dish, then grease again over the lining paper and dust it with flour.

Sift the flour with the salt and baking powder three times to ensure the cake is light and airy.

In a large bowl, add the butter and sugar, beat well until light and fluffy. Then add the eggs one at a time, beating well after each addition. Add the cardamom powder and vanilla essence and beat again, making sure to scrape down the sides in between.

Next add the flour in three additions, alternating with the milk. (Start with the flour, then half the milk, then flour again, then the rest of the milk and end with the flour). 

Once done, transfer the batter into your prepared pan, tap it a couple of times on the counter to remove any air bubbles and bake in the preheated oven for about 25-30 minutes or until a skewer poked into the centre of the cake comes out clean.

Turn the cake out on a baking tray and allow to cool before slicing.

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