The recipe for this cake is almost equal to that of a cake that I have baked: Absolutely the best yellowcake by Carole Walter. This is slightly less sweet and the taste of cardamom and vanilla else: Absolutely a 'keeper'!
420 grams flour 1 teaspoon ground cardamom 1 tsp baking powder
1 / 2 teaspoon baking soda
1 / 2 tsp salt 250 g soft unsalted
(cream) 350 g butter
granulated sugar 4 eggs 2 vanilla pods
size M / L
1 tbsp lemon juice 240 ml whole milk
All ingredients at room temperature.
Preheat oven to 175 ° C degrees. Butter and Flour a large turban shape.
Sift the flour, cardamom, baking powder, baking soda and salt into a bowl and set aside. Mix the butter and sugar until fluffy and pale. Cut the vanilla beans lengthwise, scrape out the seeds and add to the butter mixture. Add the eggs 1 to 1: please add a following as the former is included in the batter. Mix the lemon juice into the batter. Mix in sharing and turn the flour mixture and milk into the batter: Start and finish this with the flour mixture. Spoon the batter into the bundt cake tin.
Place it in the middle of the oven and bake the cake for 60-70 minutes until golden brown. Allow the cake to one hour in the form of a grid, cool. Remove the tin and let the cake cool on a wire rack.
Source: Epicurious
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