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Claire Booth’s Honey & Cardamom Cake

A delicious staple of our household’s lockdown week. I’m cooking for 6, which means a great deal of variety of tastes and wants, for example my daughter doesn’t like lemon, and my son needs ginger with everything! This cake is as sweet as chocolate (and no ginger in sight!) and I’ve always got one on the go, and it gets tucked into as soon as I make another. Cake, but not as you know it.

Ingredients

200g unsalted butter, room temperature

200g golden caster sugar

4 eggs

150g wholemeal spelt flour

Zest and juice of 1 large lemon

6 generous tbsps of runny honey

1tbsp cardamom seeds (about 15-20 pods crushed and seeds extracted)

2 tsp baking powder

150g ground almonds


Preheat oven to 190 degrees C / 170 degrees C fan assisted / gas mark 5

Grease a 9-inch cake tin and line with baking parchment if you have it.


Method

Beat butter and sugar together until light and fluffy, using electric mixer if you have one.

Measure out the flour.

Add the eggs one at a time, and every time you crack an egg, add a tbsp of flour or more and beat until mixed, then repeat with the other eggs and flour until all mixed together.

Add honey, juice and zest of lemon and mix again.

Take cardamom seeds and crush with pestle and mortar. The amount specified is to taste, I love them but others may not! Then add into the mix along with the almonds.

Beat / whisk well so that the mixture is smooth and all is combined.

Spoon into your tin and smooth out the top.

Bake in the oven for 50 mins.

The cake will go golden brown on top, honey makes this happen faster, so put foil over the top of the cake about 30 mins

Remove from the oven and cool in the tin before transferring to cooling rack or serving whilst warm.

Make a quick syrup of honey with a touch of lemon juice or ginger syrup if you have it and a smattering of hot water.

Prick the cake and pour the syrup over.

Sprinkle more crushed cardamom seeds, icing sugar and whatever else takes your fancy.

I love eating this cake warm, served with cream, of course, but it is also incredible cold after a couple of days and stays amazingly moist. Ours lives on a cake stand for as many days as we have willpower for!





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