Buttermilk cake

Buttermilk cake with a twist. Beat 400gr warmed butter and 500gr sugar with an electric mixer. Add gradually 6 eggs. Once mixed well and fluffy, add 400gr shifted plain flour with 1/2 teaspoon baking soda, 1/2 salt and 1 of baking powder. Mix gradually 280gr buttermilk and a teaspoon of vanilla essence. Once combined, add to 2 buttered and floured 30cm ramekins. Bake at 180 degrees Celsius for 35-40 minutes. For the drizzle/sauce boil a handful of crushed cardamom seeds with 2 cups of water, 1 of sugar and 1 cinnamon stick. Add some lemon juice. Boil till the syrup reduces and is like loose honey. Pour over slices of the cake when serving.

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