A delightful twist on the classic cardamom cake, featuring enhanced flavors and a moist texture.
Preheat your oven to 180°C (fan).
Preheating ensures even baking from the start.
Grease and lightly flour a 23cm round cake tin.
Use parchment paper for easier cake removal.
In a mixing bowl, combine the flour, baking powder, sugar, and ground cardamom.
Sift the dry ingredients for a smoother batter.
Add the butter, eggs, and milk to the dry ingredients and mix until smooth.
Ensure the butter is softened for easier mixing.
Pour the batter into the prepared tin, smoothing the top with a spatula.
Tap the tin gently to remove air bubbles.
Bake in the lower half of the oven for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
Avoid opening the oven door during baking to maintain temperature.
Allow the cake to cool in the tin before removing and serving.
Cooling prevents the cake from breaking apart when removed.
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