Honey Yogurt Cake with Strawberries and Rosewater

Honey Yogurt Cake with Strawberries and Rosewater

I simply love this cake, and hope you will, too. One bowl. Super easy. I made it with local red fife, but you can substitute it with all-purpose flour, if you like. The combination of the rosewater in the strawberries with the honey in the cake––it’s really delicate and lovely. Tag me if you make it!⁣

Honey Yogurt Cake with Strawberries and Rosewater 1
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Honey Yogurt Cake with Strawberries and Rosewater

Cook Time40 minutes
Yield: 6 people
Author: Shayma Saadat

Ingredients

  • 1 lb strawberries hulled and quartered⁣
  • 1 Tbsp. sugar⁣
  • 1 Tbsp. rosewater ⁣
  • 1 cup full-fat yoghurt⁣
  • ½ cup of honey runny honey⁣
  • ½ cup olive oil⁣
  • 2 Tbsp. lemon juice ⁣
  • 1 Tbsp. lemon zest⁣
  • 3 eggs⁣
  • cups red fife flour or all-purpose flour⁣
  • ½ tsp. baking powder⁣
  • ½ tsp. baking soda ⁣
  • ½ tsp. cardamom powder crushed seeds, pods discarded⁣
  • ¼ tsp. sea salt⁣

Instructions

  • Combine strawberries, sugar, and rosewater in a medium bowl. Allow to rest a minimum of 30 minutes; till strawberries begin to release their juices.
  • Heat oven to 350°F. Grease the sides of a 9- or 10-in cake or Springform pan; line bottom of the pan with parchment paper.
  • In a large bowl, whisk together yoghurt, honey, olive oil, lemon juice, and lemon zest.
  • Beat in eggs, one at a time, whisking well after each addition.
  • Add flour, baking powder, baking soda, cardamom powder and salt. Mix well with a spatula, till smooth and combined.
  • Pour the batter into the Springform pan. Bake in the middle rack of the oven, until a toothpick inserted into the centre of the cake comes out clean, about 40-45 minutes.
  • Transfer the pan to a wire rack and allow to cool 10 minutes, then flip on to a plate and back onto cooling rack, or release the cake from the Springform and allow to cool completely. ⁣

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