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.