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.