CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES. 06/09/13
INGREDIENTS METHOD

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

 

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.

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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
STRAWBERRIES WITH MASCARPONE CREAM AND SPICED SHORTBREAD. 28/06/14
CLASSIC STRAWBERRY TART. 28/06/14
TORTA DE ACEITE. 22/02/14
TAHINI MILK AND PISTACHIO ICE CREAM. 12/04/14
BUTTERMILK PUDDING WITH RASPBERRIES. 07/06/14
BLACKBERRY AND PORT TRIFLE. 20/09/13
BLACKBERRY AND PEACH LATE-SUMMER PUDDING. 20/09/13
BAY AND QUINCE POSSET. 18/10/14
APPLE & DAMSON CHARLOTTES. 11/10/13
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