Ingredients

Method

• 220 g butter
• ½ cup sugar
• 8 T honey
• 4 eggs, separated
• 220 g flour
• 1 t baking powder
• 1 T bicarbonate of soda
• A pinch of salt
• 220 g Greek yoghurt
• 2/3 cup sultanas
• 1 T seeds from approximately
• 25 cardamom pods
• 3 T sesame seeds
For the syrup:
• 6 T honey

Method

Ingredients

In a mixing bowl, beat together the butter, sugar, honey and lemon zest until creamy. Beat in the egg yolks one at a time. Into a separate bowl, sift the fl our, baking powder, baking soda and a pinch of salt.
Fold into the batter, alternating with the yoghurt. Fold in the sultanas and cardamom seeds. Beat the egg whites until stiff and fold carefully into the mixture. Pour into a greased tin, 22 cm in diameter, lined with baking paper. Sprinkle generously with sesame seeds.
Bake at 180°C for 65 minutes. Remove from the oven and leave to rest for 10 minutes. Pour the cooled syrup carefully over the hot cake or pour warm syrup over the cake once it is completely cooled.

To make the syrup: In a saucepan, boil the syrup ingredients together for 5 minutes, stirring to combine.

TASTE’s take:
This cake is delicious served with yoghurty or mascarpone cream and fresh figs.