Sesame yoghurt cardamom cake

September 19, 2015 (Last Updated: January 11, 2019)
Sesame yoghurt cardamom cake recipe

TO DRINK: If you fancy cake and wine like Marie Antoinette, enjoy with a sweet chenin like Ken Forrester ‘T’ Noble Late Harvest, otherwise rooibos tea with honey and lemon will work a treat

Print Recipe

Sesame yoghurt cardamom cake

Serves: 1 cake
Cooking Time: 1 hour 20 mins

Ingredients

  • 220g butter
  • 125ml sugar
  • zest of 2 lemons
  • 120ml honey
  • 4 eggs, separated
  • 220g cake flour
  • 5ml baking powder
  • 5ml baking soda
  • a pinch of salt
  • 220g Greek yoghurt
  • 160ml sultanas
  • 15ml cardamom seeds
  • 100ml sesame seeds

  • Syrup

  • juice of 2 lemons
  • 90ml honey
  • rind of 1 lemon
  • mascarpone or fresh cream, to serve
  • fresh figs, to serve (use preserved figs in syrup if fresh figs are not in season)

Instructions

1

Preheat the oven to 180°C and line a 22cm cake tin with baking paper.

2

Beat the butter, sugar, lemon zest and honey together until creamy. Add the egg yolks one at a time, beating continuously.

3

Sift the flour, baking powder, baking soda and salt together. Fold it into the batter alternating with the yoghurt. Fold in the sultanas and cardamom seeds.

4

Beat the egg whites until stiff peaks form and fold them carefully into the mixture.

5

Pour the batter into the tin and sprinkle with the sesame seeds.

6

Bake for 20 minutes, cover with foil and bake for a further 45 minutes. Let the cake rest for 10 minutes after it has been removed from the oven.

7

For the syrup, bring the ingredients to a boil and cook for 5 minutes. Let it cool slightly, then pour the warm syrup over the cooled cake. Serve with mascarpone or cream and fresh or preserved figs.

 

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September 19, 2015 (Last Updated: January 11, 2019) By
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