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
Yield: 6 people
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
- 1½ 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.