Sunday, 7 February 2010

Cardomom Cake - Ismaili Style

This is an all in one cake. Very easy and quick to prepare.


6 oz sugar,
6 oz soft butter
3 Eggs
6 oz self raising flour
2 1/2 tspn baking powder
1/2 tspn roughly ground cardomom seeds
1/4 cup sliced almonds and pistachios
Cup Recipe
3/4 cup butter, softened
3/4 cup + 2 Tbs  sugar
3 eggs
1 2/3 cup self raising flour
2 1/2 tspn baking powder
1/2 tspn roughly ground cardomom seeds
1/4 cup sliced almonds and pistachios



Method
Pre heat the oven at 180 degree centigrade
Grease and line a 8 inch cake tin
Sieve the baking powder and flour into a bowl
Add the sugar, butter, eggs and cardomom and beat well, pour into the prepared cake tin.
Sprinkle the sliced nuts
Bake in oven for 45 minutes



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35 comments:

meeso said...

That sound wonderful and must smell amazing when baking!

meeso said...
This comment has been removed by the author.
Anonymous said...

Thanks for the wonderful cake recipe. Just wondering, is it self raising flour or all purpose flour. Self raising flour has baking powder in it - do we still add more baking powder. Can I use ordinary white flour.
Thanks Saju in advance.

Shehnaaz from Canada

Saju said...

It is self raising (with baking powder) plus more baking powder. This is because it is because it it a one in all cake recipe. No beating sugar and butter etc. Just place everything in a bowl and beat for about 5 minutes!

madhatter said...

a self raising cake! wonderful! I will try this out and your other recipes :)

Sunny28 said...

This sounds like my kind of baking! Mixing 5 minutes by hand or machine?

Saju said...

I did it by hand, but machine is ok too. I hate washing the machine!

shayma said...

Saju, I love love love ilaichi, and if I see it in a cake, I go absolutely weak in the knees. I love your recipe and may try it out this weekend for my guests who are coming for a special occasion dinner to ours. x shayma

Saju said...

make it and blog it Shayma!

Anonymous said...

i am just wondering what is this self raising flour? i have never heard of it? what brand and where do i get it?

Saju said...

Self-raising flour has baking powder in it. So you can make your own my adding. 2 teaspoons of baking powder to every 250 grams of plain flour.

Saju said...

Self-raising flour has baking powder in it. So you can make your own my adding. 2 teaspoons of baking powder to every 250 grams of plain flour.

Anonymous said...

Can you please add cup measurements for this recipe?

Thanks in advance,
Nims

Anonymous said...

Can you please post recipe for kajur cake.

Fatima said...

You know, I've tried several of your recipes and to date none of them have worked. You don't explain methods very well, just expecting people to know how to put things together. Too bad, because this would be a great site to continue a tradition of cooking that's quite unique.

good luck,
fah

Saju said...

Dear Fatima, yours is the first comment to date with a complaint, sorry about that.

Saju said...

Fatima,
can you let me know which recipes you have tired and I will see if I can improve them.

Anonymous said...

Hi Saju, I feel compelled to write after seeing Fatima's unnecessary comments. I am from Kenya originally and I visit your website often to remind me of the wonderful East African influenced cooking. I am an experienced cook but my 21year old daughter is not! and even she is able to follow your recipes with great results I believe most of cooking comes from the heart and you provide the measure of ingredients. Nothing more is needed. Please keep up the good work and my biggest hugs to Chachi who continues to inspire me to cook daily. Thank you from Meena

Saju said...

Thanks Meena. I think Fatima was being a little spiteful, not sure why?

Anonymous said...

pls can we have the cup measurements....

Farah said...

I tried this cake. It was very easy and smelled wonderful. During baking it was rising lovely but 42 minutes into baking it was done but had sunk in the centre. Any advice on what I may have done wrong?

Saju said...

Hi Farah,
Cakes usually sink if the oven is opened when uncooked, also all ovens are different so you need to find the optimum baking time for your oven. Also remember to test the cake with a skewer (should come out clean when inserted into the cake) Lastly you batter may be too wet.
Do try again

Anonymous said...

Hi,
Just want to say thank you for the recipe. My cake turned out spot on!
Rashna

Saju said...

thanks for letting me know Rashna

Saju said...

farah,
my cake sank yesterday, I have a new oven,I made two more today, increased the temp from 180 to 195 degrees celcius.

Anonymous said...

Thank you so much for adding the cup recipes. I'm a new cook and don't understand or have measurements for ounces. Thanks again!

Yasmin Jivraj said...

Hi Saju" 6 oz flour is that equivalent to 1 2/3 cup flour. I tried 1 2/3 cup flour but the cake was dry. It tasted good but it was dry. What could I have done wrong? Thanks, Yasmin

Saju said...

What size cup did you use? I used 250ml cup. I suggest you reduce the amount of flour. I will try this cake again with the cup measurement and let you know.

Yasmin Jivraj said...

is it 1 and 2/3 cup flour or is it just 2/3 cup flour

Saju said...

It is 1 and 2/3 cups. Good luck, let me know how it turns out.

Anonymous said...

I tried making this cake but after 45 minutes of baking this cake was still wet. I don't understand what went wrong. I used self rising flour with exact measurements as per recipe

Anonymous said...

This is a great recipe. My husband's from Zanzibar and he has wanted this cake five out of the last six weeks! We just keep making it. It' really good made with raw sugar. Real butter also makes a difference over margarine, though margarine will work too.
Regarding the cake falling, this can happen if you let the oven door close too hard.
Thanks for this recipe. I'm looking forward to trying some of the others.

Mahabba said...

This has become a go-to recipe at our house! It's also really good with pecans.

Mahabba said...

This has become a go-to recipe at our house! It's also really good with pecan.

Mahabba said...

I'm making this cake AGAIN. If you are from the US, you might be concerned because it is more like a dough than a batter, which is not what we are used to, but don't worry.
This is also a great with a tablespoon full of instant coffee powder mixed in to part of the mixture and marbled together with the other part.

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