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Honey, Orange and Cardamon Cake with Yoghurt and Pomegranate | mylittlelarder.com

Honey, Orange and Cardamom Cake with Yoghurt and Pomegranate

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author My Little Larder

Ingredients

For the cake:

  • 2/3 cup runny honey
  • zest and juice of one orange
  • 1 1/2 tsp ground cardamom see note 1
  • 1 1/2 cups all purpose flour
  • 1/2 cup ground almonds
  • 4 tsp baking powder
  • pinch of sea salt
  • 150 g unsalted butter softened
  • 1/2 cup unrefined golden caster sugar
  • 3 free-range eggs
  • 2/3 cup thick natural yoghurt

For decorating:

  • 800 g/1.7lb thick natural Greek yoghurt (see note 2)
  • seeds of one pomegranate see note 3

Instructions

  1. Preheat oven to 180C/350F on fan-bake. Grease and line 1 x 20cm/8in round cake tin.
  2. Place honey in a small saucepan over medium heat. Bring to a simmer and allow to simmer for about 3-4 minutes until it darkens slightly. Remove from the heat and stir in the orange zest, juice and ground cardamom seeds. Set aside to cool slightly.
  3. Whisk together the flour, almonds, baking powder and sea salt in a medium bowl and set aside.
  4. Using a standing electric mixer (or by hand) cream the butter and sugar until pale and fluffy. Add the eggs one at a time ensuring they are incorporated after each addition. If the mixture looks like it has curdled, and it generally does with this recipe because there’s not much sugar in it, add 1 Tbsp of the dry flour mixture after each egg.
  5. Add half the flour mixture and mix to incorporate. Add 2/3 cup thick natural yoghurt and honey and orange mixture. Mix to combine then add the remaining flour mixture and mix until just combined. Try not to over mix.
  6. Bake for 25-30 min or until a skewer comes out clean when inserted into the cake.
  7. Remove from oven and allow to cool in the tin for 10 min before turning out on a wire rack and allowing to cook completely.
  8. Top with the thick Greek yoghurt (see note 2) and top with a sprinkling of pomegranate seeds.

Recipe Notes

Note 1. You can buy cardamom already ground. However, if you can't find this then buy the green cardamom pods. Take the black seeds out and discard the green outer shell. Grind the black seeds in a mortar and pestle or spice grinder until finely ground. I actually prefer to do it this way because I find it more fragrant, but the pre-ground option is a great shortcut!

Note 2. I suggest you get the thickest, creamiest Greek yoghurt you can find for the topping on this. However, if your supermarket doesn’t stock Greek yoghurt then I suggest you buy about 800g-1kg (1.8-2.2lb) of plain natural yoghurt. The night before line a sieve with three layers of cheese cloth and rest the sieve over a bowl. Mix a teaspoon of lemon juice and a pinch of sea salt into the yoghurt then spoon on to the cheese cloth. Leave in the refridgerator for 8 hours or overnight. The watery whey will drain away from the yoghurt leaving you with a thick, creamy cheese/yoghurt (labneh). This is actually such a delicious thing to do, I recommend you give this a go if you have time one day.

Note 3. The easiest way to get the seeds out of a pomegranate is to fill a large mixing bowl with cold water. Break open, or cut open the pomegranate and put in the water. Using your hands remove the seeds in the water and you will find that magically the seeds will sink to the bottom and the pith of the pomegranate will float!