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1
Preheat the oven to 350 degrees.
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2
Butter and flour a 9inch springform pan.
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3
In a large mixing bowl cream the butter with an electric mixer until soft.
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4
Add the sugar and beat until well blended.
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5
Add the eggs and vanilla and beat until light and very fluffy.
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6
Thoroughly combine the flour, ground oats, baking powder, cardamom, and salt in a medium bowl.
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7
Beat these ingredients into the butter mixture, alternating with the milk, until well blended.
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8
Scrape into the prepared pan and smooth the top.
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9
Bake 50 to 55 minutes, or until a knife inserted in the center of the cake comes out clean.
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10
Do not overcook.
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11
Cool on a wire rack 15 minutes, then loosen the edges of the cake, invert onto a platter, and invert again onto the rack so the cake is right side up.
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12
Let the cake cool completely, about 2 hours.
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13
When the cake is cool, make the frosting: In a small saucepan melt the butter over medium low heat.
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14
Add the brown sugar and stir until melted and blended with the butter.
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15
Slowly pour in the milk, mix well, and bring the mixture to a boil.
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16
Scrape it into a medium bowl and cool 10 minutes.
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17
Add the confectioners sugar and vanilla and beat with an electric mixer until smooth.
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18
Spread all over the cooled cake.
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19
Decorate the cake by sprinkling the ground nuts on top, leaving a 3/4-inch border bare.
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20
Wait at least 15 minutes before serving to allow the frosting to set
