Cardamom-spiced cake

cardamom-spiced cake
1H 15M



1.Preheat oven to 180°C (160°C fan-forced).
2.Position oven shelves, preheat oven to moderate. Grease 20cm x 30cm lamington pan, line base and long sides of pan with baking paper.
3.Blend or process flours, sugar, spices and butter until ingredients resemble fine breadcrumbs. Transfer mixture to medium bowl.
4.Firmly press 1½ cups of the flour mixture evenly over base of prepared pan.
5.Use fork to combine egg, soda and milk in jug, add to remaining flour mixture with nuts, mix well with wooden spoon. Pour mixture over base in pan.
6.Bake cake in moderate oven about 1 hour. Stand cake 10 minutes then turn onto wire rack, turn cake top-side up to cool.

An updated version of the Armenian nutmeg cake, this cake uses different spices and is more like a slice having a cake-like topping. Any nuts, such as almonds, pecans, walnuts or hazelnuts, can be substituted for the pistachios. Butter should be chopped while still refrigerator-cold. Using a medium- to large-sized food processor or large blender will help make mixing of the butter through the dry ingredients quicker and easier; an alternative, however, is to finely chop or coarsely grate the cold butter then rub it through the dry ingredients with your fingertips.


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