Cardamom and banana cake

Method

1. 1Heat the oven to 180°C.
2. 2In a big bowl, beat the butter, sugar and vanilla until pale and fluffy — about 10–15 minutes with an electric hand mixer.
3. 3Grind the cardamom seeds as fine as you can get them.
4. 4Break the eggs into a mug and add slowly, one at a time, to the butter mix while still beating; once all three are in, beat another minute. Add them slowly or the mix may curdle a little (it's fine if it does).
5. 5In a separate bowl combine the almond meal, spelt flour, walnuts, cardamom and baking powder, mixing well so the baking powder is even. Add to the butter and egg mix.
6. 6Add the milk and beat on a low speed until just combined.
7. 7Grease a 12-inch tart tin with butter and line with baking paper, bringing it up high above the edge as the cake will rise. Sit the tin on a baking sheet in case of overflow.
8. 8Pour in the mix and spread evenly. Arrange the banana slices on top and sprinkle with sugar.
9. 9Bake for 50–60 minutes, until golden brown. It's ready when a knife in the centre comes out with only small traces of mix — this cake is usually very moist.
10. 10Cool for 20 minutes, then turn out onto a rack and peel off the paper. Serve warm or cold with a dollop of natural yoghurt.