Instructions

1. In a saucepan over medium heat bring the butter milk honey cardamom pods and cinnamon stick to a simmer. Stir occasionally to ensure that butter is melted. Remove from heat and let the cardamom pods and cinnamon stick steep for 10 minutes or more.
2. In a mixing bowl whisk cornmeal flour baking powder sugar and salt.
3. Remove the cardamom pods and cinnamon stick from the milk mixture. Add the milk mixture to the dry ingredients and mix until just combined.
4. Pour the batter onto the prepared 9-inch cake pan.
5. Bake at a preheated 350F/180C oven for 30-40 minutes or until the toothpick comes up clean when inserted in the middle of the cake.
6. Let cool for 10 minutes before inverting on to a serving plate.

OPTIONAL:

For the Honey Syrup: In a saucepan combine honey 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice bring to a boil and cook for 2 minutes.

• 1 cup white sugar
• 1 cup honey
• ³⁄₄ cup water
• 1 teaspoon lemon juice