1.Preheat oven to 180°C. Lightly grease and line base and sides of a 22cm springform pan.
2.In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in zest.
3.Sift flour and cardamom together onto a piece of kitchen paper. Lightly fold into creamed mixture alternately with sour cream.
4.Pour mixture into pan, smoothing top. Sprinkle almonds evenly over top.
5.Bake 45-50 minutes, when a skewer inserted into the centre comes out clean and dry. Cool completely in pan. Serve in wedges with warm pouring custard or ice-cream.
Use other nuts of choice, such as macadamia or chopped pecans.
Note
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