Cardamom Butter Cake

Cardamom butter cake slices

caramelized cashew1It’s the last Saturday prior to the Chinese New Year.  I managed to have my hair cut and then free at home.  Thoughts of friends having nothing to eat during the church cell group, quickly came on mind is a trial of this cardamom vanilla butter cake.  It’s simple and can be out of the oven in less than 2 hours including the preparation time.  So nice!  In addition I also provided a few servings of expresso panna cotta from Gordon Ramsay, just without the caramelized nuts. I love the amber colour!

Cardamom butter cake

200g butter, softened
120g sugar
30g honey
130g cake flour
70g plain flour
1.2 tsp salt
1/2 tsp heaped cardamom
3 large eggs, room temp
vanilla essence
60g buttermilk

Cardamom butter cake decoration

Preheat oven to 160C degrees.  Butter a 21 and 17cm loaf pan.

Sift flour, salt and cardamom in a medium bowl.

Combine vanilla essence and buttermilk.

Beat butter and sugar until light and fluffy.

Add one egg and beat till incorporated.  Follow with the other two, one at a time.

Fold 1/3 of the flour mixture and mix on low until just combined

Pour half of the buttermilk mixture and blend until just combined.

Repeat with remaining flour and buttermilk mixture.

Do not over mix.

Bake for around 50 minutes or metal skewer inserted comes out clean

Cardamom butter cake toasted

This cake is lovely with the unique cardamom flavor.  The wonderful smell lingered in the air during the baking time.  When the storage box was opened, the smell burst and got friends’ attention.  Since I cut 25% sugar, the sweetness was just right.  The next day, I toasted a few pieces on a pan.  The centre is soft with extra touch of crisp on the outside.  Gorgeous!  The texture is not toast.  Don’t worry and enjoy!


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