 |
|
STEVIE PARLE |
|
|
|
|
|
|
|||||||||||||||||||
|
| YOU MIGHT ALSO LIKE |
|
|
|
|
|
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|
STEVIE PARLE |
|
|
|
|
|
|
|||||||||||||||||||
|
| YOU MIGHT ALSO LIKE |
|
|
|
|
|
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
|
|||||||||
|
|||||||||||||
|
|
|
|
| STEVIE PARLE |
|
 |
|
|
| CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES. 06/09/13 |
 |
| INGREDIENTS |
Serves 8-10
20 fresh green cardamom pods 125g/4½oz butter 200g/7oz caster sugar 3 eggs 300g/10½oz self-raising flour ½ tsp bicarbonate of soda 300ml Greek yoghurt 2 tbsp rosewater
To serve 400g/14oz strawberries Juice of ½ lemon 1 tbsp sugar 1 tsp rosewater A small tub of Greek yoghurt
|
| METHOD |
Preheat the oven to 350F/180C/Gas 4 and butter and line a 7cm x 10cm x 21cm loaf tin.
In a pestle and mortar, split open the cardamom pods, remove the seeds and grind until you have a powder.
Beat the butter and sugar together until pale, then beat in the eggs one by one until completely incorporated. Sift in the flour and bicarbonate and a good pinch of salt, then fold well. Stir in the yoghurt, cardamom and rosewater. If you find it a bit thick, add a splash or two of milk to loosen it. Spoon the mixture into the prepared tin, spreading it evenly and gently with the back of the spoon.
Bake in the oven for 50–60 minutes until the top is golden brown and the cake springs back into shape when lightly touched. Allow to cool for 10 minutes before turning out onto a wire rack to cool.
Cut the strawberries in half, place in a bowl or picnic container and squeeze in the lemon juice and add the sugar and rosewater. Mix well and leave to macerate while the cake cools. To serve, slice the cake thickly and spoon over the strawberries and a good dollop of yoghurt. |
| YOU MAY ALSO LIKE |
|
|
|
| MORE BAKING |
 |
| CORNBREAD MUFFINS. 13/09/14 |
| These are best still warm or lightly grilled with butter. The addition of paprika makes them wonderfully smoky. Read more |
 |
| SODA BREAD 07/06/14 |
| Soda bread is a brilliant recipe to have up your sleeve - it's the fastest bread around. Read more |
 |
| BROWN YEAST BREAD. 24/05/14 |
| This is a Ballymaloe classic. The dough seems extremely wet when you put it in the tin, but fear not, it turns out very well. Read more |
 |
| PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA. 29/03/14 |
| This is a perfect recipe if you don’t have any mozzarella to hand, and the crème fraîche/Parmesan substitute is really delicious and offsets the nutty broccoli perfectly. Read more |
 |
| PAIN D'EPICES. 15/03/14 |
| This is the French version of our ginger cake. Read more |
 |
| ORANGE, POLENTA & OLIVE OIL CAKE. 22/02/14 |
| The oil provides the richness, while the polenta provides the texture and the oranges give it a fragrant sweetness. A super, very pretty cake. This is gluten and dairy-free. Read more |
 |
| TORTA DE ACEITE. 22/02/14 |
| These crunchy and fennel-fragrant biscuits are surprisingly easy to recreate at home. Read more |
 |
| CLASSIC FOCACCIA. 22/02/14 |
| Read more |
 |
| CARROT, PARSNIP & OLIVE OIL CAKE. 22/02/14 |
| This cake even uses olive oil in the icing – it’s surprisingly delicious. I like to mix carrot and parsnip, but you can use one or the other if you want. Read more |
 |
| MARCELLA HAZAN'S APPLE CAKE. 25/10/13 |
| I’ve always thought of Marcella Hazan as more of a savoury person, but the few desserts she does are simple and delicious. I’ve adjusted this slightly by using grappa instead of rum. This is not your average cake, however, it’s almost more like a clafoutis than a sponge. Read more |
 |
| BLACK FOREST GATEAU. 09/08/13 |
| Read more |
 |
| GLUTEN-FREE WALNUT BROWNIES. 05/07/13 |
| Read more |
 |
| GLUTEN-FREE CHERRY & CUSTARD TART. 05/07/13 |
| Read more |
 |
| GLUTEN-FREE BACCI DI DONNA. 05/07/13 |
| Read more |
 |
| GLUTEN-FREE RASPBERRY & POLENTA CAKE. 05/07/13 |
| Read more |
 |
| LEMON, RICOTTA & ALMOND CAKE. 03/05/13 |
| Try to use the finest unwaxed lemons you can get you hands on — Amalfi lemons would be wonderful. Read more |
 |
| SAFFRON LOAF CAKE. 11/03/13 |
| Forego the usual addition of yeast and instead make a cake that resembles saffron sponge. Read more |
 |
| CORNBREAD. 27/10/12 |
| Stevie Parle's cornbread, inspired by flavours of the American deep south. Read more |
