Sour Cream and Spice Cake

– Heat a convection oven to 325 degrees F- 160 degrees C (20C higher for ordinary ovens). Grease the pan and line with foil, letting the foil hang over the sides. Also, grease the foil. Grind the cardamom seeds with a sharp knife.
– Mix the spices (crushed cardamom seeds, allspice, cinnamon, cloves, coriander and ginger) in a cup. Set this aside. Mix 1/4 teaspoon of the spice mixture with 30 grams of the sugar, and set aside to use for topping.
– Beat the butter, sugar (245 grams) and the vanilla with an electric mixer on high speed, until pale and fluffy.
– Add the eggs, one at a time, beating after each addition at low speed.
– Keep the mixer speed to low. Stir in the sour cream, the remaining spice mixture, the baking powder, baking soda and salt. Add the ground almonds.
– With the mixer still on low, stir in the flour just until incorporated. Do not over mix.
– Spread the batter in the prepared pan. Sprinkle the set aside sugar-spice topping mixture over the top. Bake for about 1 hour and 10 minutes.
– Cool the cake in the pan on a wire rack for about 30 minutes. Lift the cake from the pan by the foil. Let it cool completely on a wire rack. Remove the foil. You may also wish to leave it wrapped in the foil overnight – it will taste even better.