You must share the recipe for the cardamon cake! It has a very unusual flavor.
From the Hairy Bikers Bakeation book
2tbsp cardamom pods
225g caster sugar
3 large eggs
300g self raising flour
1tsp baking powder
200ml semi skimmed milk
3 heaped tbsp demerara sugar
40g chopped hazelnuts or pecans
Pre heat the oven to 190c/fan 170c/gas 5. Grease a 20x30cm cake tin and line with greaseproof paper - I usually make this cake either in 2 loaf tins or you could split it into 2 round tins if you wanted to have the buttercream filling version.
Put the butter into a sauce pan and melt slowly, put to one side to cool.
Break open the cardamom pods and crush the seeds with a pestle and mortar.
Put the sugar and eggs into large bowl and beat with an electric whisk untill pale and light.
Add cardamom, flour,baking powder,cooled melted butter and a little of the milk, whisk untill just combined.
Gradually add the rest of the milk whisking constantly untill the batter is smooth and is the texture of double cream.
Pour into the prepared tin/s.
Mix together chopped nuts and sugar and sprinkle over the top of the cake.
Bake in the centre of your oven for about 30/35 mins or untill well risen and golden brown. Check it's baked with a skewer. bake for a bit longer if it doesn't come out clean.
Leave the cake to cool in the tin for about 30 mins.
You can either have this iced or not - tastes really good both ways