serve 6 to 10
unsalted butter 150g, plus more for greasing the cake tin
sugar 260g, plus more for preparing the cake tin
sliced almonds for the cake tin (optional)
eggs 4 large
cardamom seeds 3 tsp
plain flour 190g
salt a big pinch
Heat the oven to 180C/gas mark 4. Prepare a 23cm springform cake tin by buttering it liberally, sprinkling in 2 to 3 tablespoons sugar, and shaking the pan until the sides are coated with sugar. Don’t worry about extra sugar on the bottom. Cover the bottom with sliced almonds if you want a particularly crunchy topping. Ragnhild also suggested ground almonds or breadcrumbs. Use a parchment disk to line the bottom of the tin before buttering and sugaring it if you want to be absolutely sure that the topping won’t stick.
Cream the eggs and sugar until thick and pale using a stand mixer if you have one, a hand-held beater or a powerful and patient arm. Melt the butter in a little saucepan. Bruise the cardamom seeds in a mortar and pestle.
Quickly fold the flour and a pinch of salt into the egg and sugar mixture, followed by the butter and the cardamom. Give the batter a thorough stir before tipping it into the prepared pan. Thump the pan on the counter to settle the batter.
Bake for 30 minutes. The top should feel dry to the touch and spring back and a skewer or knife inserted in the centre should come out dry. Leave in the tin for about 5 minutes. Run a knife around the sides of the tin before inverting it on a cake rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before serving. Excellent the first day; even better the next and the next and the next, if it lasts that long.
Serve with fruit or a custard or ice-cream. There’s nothing that this cake doesn’t complement
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