INGREDIENTS
10g Cardamom Pods
115g Sugar
115g Butter, softened
2 Eggs, room temperature
150g All Purpose Flour
4g Baking Powder
15g Almond Flakes
15g Pistachio
INSTRUCTION
Pre-heat the oven to 175°C.
Oil the bottom and each sides of the mould (21 x 11 x 6cm).
Place the cardamom and into Allda bowl and blend it at Speed 8 for 10 seconds.
Add in sugar and butter then insert the Butterfly attachment, cream them at Speed 3 for 5 minutes.
Stop and scrape down the sides of the bowl once in awhile, then resume the creaming again.
Add in egg, mix it at Speed 4 for 30 seconds.
Remove the Butterfly attachment and add in flour and baking powder, mix it at Speed 2 for 15 seconds.
Pour the batter into the mould then sprinkle some almond flakes and pistachio on top of the batter.
Bake for 20 minutes.
