Ingredients
1. All purpose flour (2 1/2c)
2. sour cream (1c)
3. eggs (3large)
4. sugar (1 1/4c)
5. butter or margarine (3/4c about 6 oz at room temperature)
6. cooking parchment (1piece about 15- inch square)
7. unglazed terra cotta pot (1 about 5-inch tall and 6-inch wide)
8. sliced almonds (3tbsp)
9. ground cardamom (1/2tsp)
10. baking soda (1/2tsp)
11. baking powder (1 ½ tsp)
12. golden raisins (1c)

Method of preparation:-
1. Take pot, wash it with soap and water and then dry it. Line it with cooking parchment.

2. Take a bowl, beat butter and sugar in it with mixer on high speed. Beat it until it becomes fluffy and then add eggs in it and beat it well. Beat sour cream in it with mixer on medium speed.

3. Take another bowl, mix flour, cardamom, soda, baking powder and raisins in it. Then add the flour mixture into the butter mixture and beat it well. Pour the batter into the lined pot. Dust the almonds over the batter.

4. Set it in the lower third of 300 degrees or convection oven. Bake it for about 1 ½ to 1 ¾ hours until the wooden pick inserted in the center to come out clean.

5. Now take out the pot from oven and place it on wire rack for about 15 to 20 minutes to cool. Then take it out from pot and set upright on rack. Again keep it to cool for about 1 ½ hours. Then remove the parchment paper and cut the cake into wedges and then serve it.

Number of servings – 8 to 10