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1
Preheat the oven to 350F (180C).
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2
Grease the sides of an 8-inch round cake pan and dust with flour; line the base of the pan with a disc of wax paper.
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3
Whisk the egg in a large bowl.
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4
Add all but 1 generous tablespoon of the sour cream or creme fraiche and the sugar and whisk to combine.
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5
Add the sifted flour and baking soda, then the salt and the ground cardamom.
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6
Fold the mixture to combine; do not overmix.
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7
Transfer into the pan and place in the oven.
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8
Cook for about 35 minutes, until the top of the cake just feels firm to the touch and a skewer inserted into the center comes out clean.
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9
Remove from the oven and let it sit for 10 minutes before removing from the pan and cooling on a wire rack.
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10
When the cake has just cooled, make the icing by mixing the reserved tablespoon of sour cream or creme fraiche with the confectioners sugar.
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11
If it is too stiff add just a drop of water; if it is too runny, add a bit more sugar.
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12
Spread the icing over the top of the cake, allowing any extra icing to drip down the sides.
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13
Variation:
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14
Cardamom Sour-Cream Cupcakes
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15
This recipe works perfectly when cooked in a muffin pan.
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16
The cakes look so sweet with birthday candles in each one.
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17
Just divide the mixture between 12 muffin cups (use paper liners) and cook at the same temperature for 18-20 minutes.
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18
Ice as above.
