The first time I made this cake, it didn’t rate. There were no marks of affirmation (i.e. ticks) on my cookbook’s page next to this recipe. But it was a cold and rainy Sunday afternoon and I was in sore need of some relaxation time. This cake requires very few special ingredients, so it was chosen for it’s uncomplicated nature. That said, our cupboard was bare so a weekly shopping expedition was required for basics such as eggs and butter.
The method is not complex, and the mixture comes together in no time flat. As long as one owns an electric beater, it’s all very easy. One note I would make is to thaw your raspberries (presuming you are using frozen ones), as very cold fruit will make the cake mixture hard to move and pour into the cake tin.
I made the honey syrup while the cake was baking, and was soon as the resting time was over, we were ready to eat! A bit of an indulgence mid-afternoon… but so worth it!
Raspberry and Cardamom Cake with Honey Syrup
Prep time: 15 minutes
Total cooking time: 50 minutes
Serves 6-8
125g (4 ½ oz) unsalted butter, softened, cut into cubes
125g (4 ½ oz) caster sugar (superfine) sugar
2 eggs
1 teaspoon natural vanilla extract
250g (9oz/2 cups) self-raising flour
2 teaspoons ground cardamom
125ml (4 fl oz/1/2 cup) milk
150g (5 ½ oz) raspberries, fresh or frozen (thawed)
Whipped cream, to serve
Honey syrup
175g (6 oz/1/2 cup) honey
2 tablespoons caster (superfine) sugar
¼ teaspoon natural vanilla extract
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Preheat the oven to 180°C (350F/Gas 4). Grease a 20cm ( 8 in) round cake tin and line the base with baking paper.
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Using an electric mixer, beat the butter until soft. Add the caster sugar gradually and beat until the mixture is pale and creamy. Add the eggs and vanilla, and beat until the mixture is well combined.
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Sift the flour and cardamom together. Using a large metal spoon, fold the flour into the creamed mixture alternately with the milk, starting with the flour and ending w
ith the flour. Do not overmix. -
Lightly fold the raspberries into the mixture. Pour the batter into the prepared tin and gently smooth the surface.
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Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and insert a thin metal skewer all over the cake.
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To make the honey syrup, put 125 ml (4 fl oz/1/2 cup) of water, and the honey and sugar in a saucepan and stir over low heat until the sugar has dissolved. Remove the pan from the heat and add the vanilla.
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Pour half of the honey syrup over the cake. Allow to stand for 10 minutes. Turn the cake out. Serve warm with whipped cream and the remaining honey syrup.
It looks delicious!