This is by far the most different, unusual, delicious and moorish cake I have made yet. I’d say a huge factor is my deep love of cardamon, the aroma wafting through the kitchen whilst it was doing it’s thing in the oven was mouth watering. I love that this cake isn’t very sweet either with the total sugar count reaching half a cup of sugar and nothing else. It’s a little fantastic don’t you think? Especially when honey is supposed to be rather good for you.
My recommendation, experiment with different honey! Manuka, clover, bush, rata, there’s so much out there and it will most definitely affect the final flavour. Especially with the stronger tasting honey out there. If you’re not a fan of cardamon you could always substitute in cinnamon but please, please give this a go with the original spice first.
Cardamon, Lemon And Honey Cake
Adapted from strawberryplum
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Ground Cardamom
- 120g Unsalted Butter, softened
- 1/2 cup Honey
- 1/2 tsp Vanilla Extract
- Zest of 1 lemon
- 2 Eggs
- 3/4 cup Plain Full-Fat Greek Yogurt
- 1/2 cup lemon curd
Preheat oven to 180°C. Grease and line a 20cm cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. With an electric mixer, beat the butter until light and fluffy.
Add honey and beat until well incorporated. Add the orange zest and vanilla and the eggs (one at a time), mixing until well-incorporated. Add half of the dry ingredients, stir until just combined. Add the yogurt, stir. Add the remaining dry ingredients and fold until just combined.
Spread the batter evenly into the prepared pan and bake until a tester comes out clean, about 35 minutes.
Allow the cake to cool for 15 minutes before turning out to cool completely. Cut cake in half and spread lemon curd evenly, sandwich the two layers back together. Dust with icing sugar right before serving.