This Almond cake is very light as opposed to many other varieties of Almond cakes. The cardamom adds that distinctive Persian flavour.
Course Dessert
Cuisine Persian
Keyword almonds
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Calories 2559kcal
Ingredients
185gbutter
3/4cupsbrown sugar
2eggs
2cupsself-raising flour
2tspground cardamom
1/2cupgolden syrup
1/4cupground almonds
1/2cupmilk
Instructions
Grease and line a 22cm x 34cm cake pan and preheat the oven to 180c or 160c fan forced.
Using an electric mixer, beat the butter and sugar to a cream.
Add eggs and continue beating.
Gently stir through the remaining ingredients until all ingredients are well combined.
Pour the mixture into the prepared pan.
Bake for about 50 - 60 minutes.
Allow to cool in pan to 10 minutes before turning out.
Dust with sifted icing sugar before serving.
Notes
When measuring the golden syrup, use a spoon and measuring cup that has been rinsed with boiling hot water. This will stop the syrup from sticking quite as much.