Directions
1Line the SC with baking paper
2Beat the butter & sugar together with an electric whisk
3Beat the egg very lightly, with a fork
4Add the egg little at the time while you are whisking
5Beat until all combined, until smooth & creamy
6Fold the sifted flour, cinnamon & cardamom with a spatula, in to the sugar & butter mixture
7Add the milk, stir until smooth with a spatula
8Place the dough in the lined SC
9Bake it for 1h on high (depending on your SC) in the 1.5l SC, with a tea towel under the lid
10When the cake is done, take it out & let it rest for 5 minutes, then make the topping & brush it on
11Enjoy
Submitted by Doris
2 Reviews
cassie
June 5, 2016
amazing!! did mine on low for an hour.was gooey and moist. wonderful!
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Elizabeth Turski
June 25, 2016
Made this for afternoon tea for my parents and us last time they were down and we all loved it! Turns out delicious and goes perfect while still warm with a cuppa!!