Cardamon Cake

Cardamon Cake
Taken from River Cottage Baking
Serves 8-10
20 green cardamom pods
250 g self raising flour
Pinch sea salt
Half teaspoon of bicarbonate of soda
100 g unsalted butter in small pieces
200 g caster sugar
300 mls crème fraiche
20cms baking tin greased and base lined with baking parchment
This is a moist cake and is said to keep for 5 days in an airtight tin, ours did not make that tin!!
Preheat over to 170C or gas 3. Split the cardamom pods and remove the seeds. Grind in a pestle and mortar or spice grinder. Sift the flour, salt and bicarbonate of soda and ground seeds into a bowl and set aside.
Warm the butter gently in a small pan until it has just melted, don’t allow it to get too hot. Put the sugar in a large bowl, add the butter and beat for a minute or so. Add the crème fraiche and beat until you have a creamy batter.
Add the flour mixture a third at a time folding in carefully with a large metal spoon. The mixture will be quite sticky and dough like. Spoon into the prepared tin spreading it evenly and gently with the back of the spoon.
Bake for about an hour until the top is golden brown and the cake springs back into shape when lightly touched. Allow to cool for 5-10 minutes before tunrnng out onto a wire rack bottom side up to cool.
You could dust with icing sugar to serve, although we didn’t.