Cardamom syrup crunch cake

This cake is made using a yoghurt sponge as the base, making for a very tender and moist crumb. The recipe is very adaptable : this particular version makes for a beautifully scented sticky cake with wonderfully contrasting crunch from the sugar and almonds. If you only have whole cardamoms, and grind with a mortar and pestle for an even stronger taste.

Updated at: Thu, 17 Aug 2023 13:48:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories271.4 kcal (14%)

Total Fat9.3 g (13%)

Carbs43.3 g (17%)

Sugars26 g (29%)

Protein4.6 g (9%)

Sodium137.3 mg (7%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Preheat the oven to 180C and prepare a cake tin. Grease and flour the sides and line the bottom with baking paper.

Step 2

Sift together the flour, baking powder and and bicarbonate of soda. Whisk with a wire spatula til evenly combined.

Step 3

Crack the eggs in a large mixing bowl and add the rosewater, orange zest, and cardamom powder. Add the vanilla and almond extracts if using. The fat of the eggs will help extract the flavour. The amounts of flavouring will depend on your taste and the strength of your rosewater- feel free to adjust.

Step 4

Add 160g sugar and whisk using an electric handwhisk for about 5 minutes til a little pale. Whisk in the yoghurt.

Step 5

Using a sifter and a spatula, gently fold in the dry ingredients into the egg and yoghurt mix til combined. Finally, measure and pour the oil into the cake batter, and gently incorporate with a whisk

Step 6

Pour the batter into your prepared cake tin and bake in the oven for 35 minutes. Remove and leave to cool.

Step 7

Meanwhile, prepare the topping. Put 70g of sugar and 100ml fresh orange juice into a small pot. Hea on the stove on medium low til it reaches a boil, then simmer for about 3 minutes. It should have the consistency of a thick syrup. Leave to cool for about 5 minutes, then, add 30g of demerara sugar and stir. This will not completely dissolve into the syrup, providing a crunchy top.

Step 8

While the cake is still warm, lightly poke a few holes in the top with a skewer. Pour half the syrup over in a circular motion. Then? top with your flaked almonds. Pour the remaining half of the syrup over, to seal in the almonds and candied orange peel. Finally, take 1 - 2 tablespoons of demerara sugar and sprinkle over for a sparkly, crunchy topping. Leave to cool and serve.