This is from My Bombay Kitchen and is heavenly.
4 large eggs
1 1/3 c sugar
1 1/3 sticks butter (150 grams)
1 T cardamom seeds
1 1/3 c flour
the oven to 350/175 and liberally butter and sugar the bottom and sides of
a 9-inch cake pan. Beat the eggs and sugar together for 5 minutes till everything is
thick and tripled in volume. Melt the butter and bruise the cardamom. Add the flour and salt to the eggs and sugar, then fold in the butter and cardamom. Mix
well and tip into the pan and give it a bang on the counter to settle
the batter. Bake for 30-35 minutes or longer till the cake is dry on
top and a knife comes out dry from the middle. Let it sit 5 minutes
then run a knife around the edge and flip onto a cooling rack so the
sugared part is on top.
This is lovely served with whipped coconut cream.