Ingredients:

  • 1 tablespoon cardamom seeds (approx. 9g), coarsely crushed
  • 1 teaspoon pure vanilla extract
  • 1 1/3 sticks unsalted butter (150g), softened
  • 1 1/4 cups granulated sugar (250g)
  • 4 large eggs, room temperature
  • 1 1/3 cups all-purpose flour (160g), sifted
  • 1/4 teaspoon fine sea salt
  • 1/4 cup sliced almonds (30g)
  • 1 tablespoon turbinado sugar

Instructions:

  1. Preheat oven to 350°F (180°C). Grease an 8-inch cake pan and line the bottom with parchment paper. Use a mortar and pestle to coarsely crush the cardamom seeds until they resemble coarse black pepper.
  2. In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar for approximately 5 minutes until pale and voluminous. Add eggs one at a time, beating thoroughly after each addition. Stir in the crushed cardamom seeds and vanilla extract.
  3. Gently fold in the sifted flour and sea salt by hand until just combined, being careful not to overmix. Pour the batter into the prepared pan and smooth the top.
  4. Scatter the sliced almonds and turbinado sugar evenly over the surface. Bake for 45 minutes until the top is golden and crackling and a skewer inserted into the center comes out clean.