Preheat oven to 350 F. Grease a small square baking dish.
Using a coffee/spice grinder, first grind the cardamom seeds.
Add almonds and grind together with the cardamom.
Combine flour, sugar, ground almonds, cardamom and nutmeg in a saucepan.
Add coconut milk and eggs.
Whisk well until thoroughly combined.
Heat the mixture on medium heat, stirring constantly until it thickens, about 4-5 minutes. It should be the consistency of almost vanilla pudding. Stir constantly or else the flour in the batter will start to clump.
Transfer to the prepared baking dish and sprinkle the additional almonds on top.
Bake for 1/2 hour, until a toothpick inserted comes out clean.
Leave to cool for 10 minutes before removing from baking pan.
Flip over onto a plate. Then flip over again onto another plate so that the almond garnish will be on the top.