Cardamom Cake

February 8, 2022

Ranghild Langlet/ Food52 2022

svgs 6-10, 350° 30-35 min 9″ spring form pan

Serve with fresh berries or fruit

INGREDIENTS

1 1/3C (264 g) sugar + more for dusting pan

3/4 (65 g) sliced almonds

4 large eggs

1 1/3 sticks (150 g) Unsalted butter

1 TB (9 g) cardamom seeds

1 1/3 C (160 g) All purpose AP flour

2 pinches salt

PREP PAN

parchment paper bottom spring form pan

Butter pan & parchment -if using

sprinkle 2-3 TB sugar, coating sides & bottom’cover bottom w/sliced almonds (or ground almonds)

CAKE MIX

cream eggs & sugar until triple volume (~5 min)

Melt butter

Bruise cardamom seeds in mortar

Use rubber spatula to quickly fold in flour & salt into creamed egg/sugar mixture, ADD cardamom, ADD melted butter.

Give thorough stir, pour into pan.

Thump pan on counter to settle batter.

BAKE 30-35 min. until top feels dry and springs back when lightly pressed or skewer comes out dry.

Remove from oven, leave in pan 5 min.

Invert cake onto a rack to cool.

Remove bottom of pan carefully while cake still very warm.

Cool before serving.

Ina Garten , serve with Basmati Rice

INGREDIENTS

8 Medium skin on, bone in thighs (2 1/4 lbs)

salt & pepper

Olive oil

2 C halved and thinly sliced onions (2 onions)

2 TB dry white wine

8 oz crème fraîche

1 TB Dijon mustard

1 tsp whole grain mustard

1 TB chopped parsley

DIRECTIONS

Dry thighs, sprinkle with 3 tsp salt & 2 tsp black pepper

Heat 1 TB oil med heat, large cast iron skillet. When oil is hot, place chicken skin side down- 15 min w/out moving until skin golden brown.

Turn chicken thighs, add onions (under thighs) heat 15 min. Stir onions occasionally until onions browned.

Transfer thighs (NOT onions) to plate to rest

Add wine, crème fraîche, mustards & 1 tsp salt to skillet, stir over medium heat.

Return thighs skin side up,& juiciest skillet. Sprinkle with parsley.