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180 g butter, at room temperature
1½ cups (300 g) brown sugar, firmly
packed
3 eggs
2 cups (300 g) self-raising flour,
sifted
½ cup (125 ml) milk
Cardamom Syrup:
1 cup (220 g) castor sugar
1 cup (250 ml) water
2 teaspoons ground cardamom
Black tea (optional), to serve
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Method:
Grease and line a round 22cm cake pan. Using an electric mixer,
beat butter and brown sugar until light and fluffy. Beat in
eggs, 1 at a time. Fold in flour, alternating with milk.
Pour into prepared pan and bake for 45-50 minutes, until a skewer
inserted into center comes out clean.
Meanwhile, make Cardamom Syrup by
combining castor sugar and water in a small saucepan. Stir on
low heat for 2-3 minutes, until sugar has dissolved. Add
cardamom and simmer for 8-10 minutes, without stirring, until syrup
has thickened slightly. Stand cake in pan for 5 minutes before
turning out onto a serving plate. Pierce top several times with
a skewer then gradually pour hot syrup over. Serve immediately
with tea, if desired.
Note: When making
Cardamom Syrup, make sure sugar has completely dissolved before
simmering and avoid stirring while simmering, otherwise mixture will crystallise.
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