Swedish Apple Cardamom Cake

Preheat your oven to 175°C and grease a 23cm round cake pan with butter.

Whisk the flour, baking powder, salt, and cardamom in a medium bowl until thoroughly combined.

Beat the butter and 170g of the sugar together in a large bowl with an electric mixer until pale and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each, then stir in the vanilla extract.

Fold the flour mixture into the butter mixture in two additions, alternating with the milk, until just combined.

Spread the thick batter evenly into the prepared cake pan.

Peel, core, and slice the apples into thin wedges, then arrange them in a circular pattern on top of the batter.

Sprinkle the remaining 30g of sugar over the apples and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.

Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.