2. Cut the cardamom pods open with a
sharp knife, remove the seeds and crush
slightly with the blade of a chef's knife. Sift
the dry ingredients into a mixing bowl and
make a well in the centre.
3. Beat the oil, eggs and vanilla essence
and pour into the well. Mix slowly. Fold in
the rest of the ingredients and transfer the
mixture to the prepared oven dish. Bake
in a preheated oven for 40-45 minutes
until golden brown and done. Remove
from the oven, turn out and allow to cool
on a wire rack.
4. If necessary, cut the top of the cake to
make it even and then cut into 18 squares.
5. Prepare the icing: Mix the coconut cream
and icing sugar to form a spreadable
mixture. Ice each square and leave to stand
for a while before serving.
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