Cardamom buns and almond brittle

Serves 6-8/ vegetarian

This is one of the most delicious cakes.  It stays wonderfully moist and flavour of the sour cream or crème fraiche with the cardamom sublime.  This makes a gorgeous birthday cake or a special gift for Mother’s Day.


  • For the cake:
    • 1 egg
    • 200ml tub sour cream or crème fraiche (reserve 1tbsp for icing)
    • 175g (6oz) caster sugar
    • 225g (8oz) plain flour, sifted
    • ½ tsp bicarbonate of sada
    • Pinch of salt
    • 1 tsp ground cardamom seeds
  • For Icing:
    • 125g (4 ½ oz) icing sugar, sifted
    • 1 tbsp sour cream or crème fraiche


  1. Preheat the oven to 180˚C (350˚F), Gas mark 4.  Grease the sides of a 20cm (8in) round cake tin and dust with flour; line the base of the tin with a disc of greaseproof paper.
  2. Whisk the egg in a large bowl.  Add all but 1 generous tablespoon of the sour cream or crème fraiche and the sugar and whisk toe combine.  Add the sifted flour and bicarbonate of soda, then the salt and the ground cardamom.  Fold the mixture to combine, do not over-mix.  Transfer into the tin and place in the oven.  Cook for about 35mins until the top of the cake just feels firm to the touch skewer inserted I not the centre comes out clean.  Remove from the oven and let it sit for 10mins before removing from the tin and cooling on a wire rack.
  3. When the cake has just cooled, make the icing by mixing the reserved tablespoon of sour cream or crème fraiche with the icing sugar.  If it is too stiff add just a drop of water.  Spread the icing over the top of the cake, allowing any extra icing to drip down the sides.


  • Cardamom sour-cream buns
  • This recipe works perfectly when cooked in bun cases.  They look so sweet with birthday candles in each one.  Just divide the mixture between 12 paper cases in a bun or muffin tray (or use a non-stick 12 bun tray) and cook at the same temperature for 18-20mins.  Ice as above.