Mix together the flour, baking powder and cardamom in a bowl and set aside.
In a large bowl, beat together the eggs and sugar using an electric whisk until light and fluffy.
Gradually and alternating between them, fold in the flour mix, butter and buttermilk into the egg mix until well combined.
Lightly oil the inside of the Multicooker Redmond bowl and add in the cake batter.
Lock the Multicooker lid, select the bake programme and set the timer for 1 hr 10 mins.
Bake until the programme finishes and carefully transfer the warm cake unto a grill tray.
Just before the cake finishes baking, quickly make the almond caramel topping.
Add the sugar, butter, milk and salt to a pot, carefully mix the ingredients and bring to a simmer. Let the mix simmer for about 5-6 mins till thick and slightly darker. Stir in the almonds and simmer for another min.
Preheat the grill to high, and glaze the still warm cake with the caramel almond topping, and grill the cake for about 5 mins to brown the almonds.
Let the almond cake cool completely on a wire rack before serving.
Notes
Adapted from Scandilicious Baking by Signe Johansen