~18 cardamom pods

150 grams (1 1/4 cups) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt, plus an additional pinch for the topping

150 grams (1 1/3 sticks) butter, softened to room temperature

150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops

3 eggs

3 crisp apples, peeled, cored, and thinly sliced

 

To prepare, preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.  In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (don’t over mix).  Spread the batter into your prepared pan(s) — it’s thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.  Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.