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This golden cake has a crunchy, sugary topping and a gorgeous aroma
of cardamom (elaichi).
Serves 10-12
2 cups (200 gm) flour
1 cup (140 gm) oil
1 cup (160 gm) ordinary sugar
4 eggs - yolks & whites separated
2 tsp level baking powder
½ tsp ground (seeds of 3 pieces) black cardamom seeds (moti elaichi)
½ cup curd
TOPPING
3 tbsp sugar
10-12 cashew nuts - split into halves
- Separate whites of eggs in a small pan and the yolks in a small bowl (katori).
- Beat egg whites till stiff.Sift flour, baking powder and ground cardamom seeds together and keep
aside.
- Beat sugar and oil together in a pan for a few minutes.
- Add the egg yolks. Mix well.
- Add half of the flour (maida) and half of the curd in the mixture. Beat well.
- Add the remaining maida and the curd. Beat well.
- Fold the egg whites in the cake batter with a wooden spoon, with an upward and downward motion
till the egg whites get mixed with the cake batter.
- Grease an 8’ x 8” square cake tin or a 9” round tin and pour the cake batter 1” thick into it.
- Sprinkle on the top, 3 tbsp of sugar and split almonds or kaju.
- Bake in a preheated oven at 180°C/350°F for 40 minutes.
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