Recipe

Cardamom Cake Recipe

	Lady_of_gaerdon / All my dishes 8 months, 3 weeks ago This is the most amazing pastry I have ever tasted. Really easy to make, delicious, and doesn't go stale for weeks. Prep:10m Cook:45m Servings:5	Lady_of_gae
	easy cake bread dessert snack cardamom

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Fans

dragonwing

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Ingredients

4 cups all-purpose flour

3 teaspoons baking powder

1 cup white sugar

2 teaspoons cardamom

1/2 teaspoon salt

1 cup heavy whipping cream

1/4 pound butter

slivered almonds

1 teaspoon cinnamon

1/4 cup white sugar

Tools:

measuring cups

measuring spoons

flour sifter

large mixing bowl

small mixing bowl

wooden spoon

skillet

baking sheet

serrated knife

metal spatula

Directions

Draw forth a small mixing bowl, and deposit within it 1 teaspoon of cinnamon and 1/4 cup of white sugar. Mix these two people together and set aside.

Get your small skillet and place it over a burner turned to medium heat. Deposit in the skillet 1/4 pound of butter (8 tablespoons), which is an entire cube in a conventional butter package. Allow this butter to melt. Not boil or bubble or brown, but simply melt.

Once the butter has melted, remove skillet from heat, and allow the butter to cool, as you go about your business detailed below.

Place front and center your large mixing bowl. Run through your flour sifter 4 cups all-purpose flour and 3 teaspoons baking powder, allowing them to fall through the sifter into the bowl. Add to this 1 cup white sugar, 2 teaspoons cardamom, and 1/2 teaspoon salt. Mix well.

Next, create a “well” in the midst of these ingredients, in the center of the mixing bowl. That just means as close as you can get to a “hole.” Into that pour the 1 cup of heavy whipping cream. Stir the cream with the rest of the people with gentle stirring motions with your wooden spoon.

When the cream is mixed with the other ingredients, add the melted and cooled butter. Mix all together into a smooth dough.

Abandon the spoons at this point, and get in there with your hands.

Get yourself a baking sheet and grease it up. (Easy-greasing tip: just take a fresh cube of butter from out of the refrigerator, peel back the paper, and run the butter by its head the length and breadth of the baking sheet.)

Take your dough ball out of the bowl and place it upon your greased baking sheet. Form the dough with your hands into a cylindrical shape about 10 inches long. (Feel free to use a ruler here: I do.) The dough shouldn’t stick, but if it does, gently pry loose with a metal spatula

Once the loaf makes it onto the sheet, sprinkle the cinnamon/sugar mix, onto the loaf. Next add atop the slivered almonds.

The cinnamon/sugar mix and slivered almonds may want to obdurately slide off the sides of the loaf onto the sheet. Pick up these rebellious infidels and return them to the top; the stuff that slides off merely onto the sides you can gently press into the dough.

Once you’ve roped all these people into submission, slide the sheet into an oven preheated to 400 degrees. Allow to bake at that temperature for 45 minutes.

Remove from the oven and allow to cool for 5-10 minutes. Use metal spatula to gingerly remove loaf from pan and onto serving platter. Cut cake into slices thin as you can make ’em (cake is naturally crumbly, so real thin slices are not possible; if slices collapse, it’s due not to deficiencies in the cook, but to the design of the dish).

Store in the refrigerator for several weeks.

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