Grease a 25cm spring-clip cake tin and line the base with baking parchment. Put the cardamom pods in a pestle and mortar and bash them until the pods split. Tip them out on to a board and remove the seeds, discarding the pods, then put the seeds back in the mortar and grind them to a powder. Set aside.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Beat the eggs and sugar together in a large bowl with an electric hand-whisk until light and creamy. Add the lemon and orange zest and the
ground cardamom, beating until combined. Slowly whisk in the oil and then the wine to make a smooth thick batter.
Toss the ground almonds with the baking powder and fold them into the batter, then pour the batter into the prepared tin. Bake the cake for 25–30 minutes or until it’s well risen, golden brown and coming away from the sides of the tin. Remove the cake from the oven and put the tin on a metal baking tray, then leave the cake to cool for 15 minutes.
You can eat the cake just as it is, but to make it extra delicious add the wine syrup. To make the syrup, put the wine and sugar in a small saucepan and cook over a low heat, stirring until
the sugar dissolves. Increase the heat and simmer for 5 minutes. With the cake still in its tin, pour the hot syrup over the top, a little at a time, waiting for the syrup to soak into the sponge each time before adding any more. If the cake doesn’t absorb the syrup readily, make a few holes in the cake with a skewer and try again. Leave to cool in the tin.
Serve the cake in wedges with spoonfuls of crème fraiche or whipped cream and perhaps a few berries to decorate. Sprinkle with sifted icing sugar if you like.